Large Vegetable And Cheese Strata Food

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LARGE VEGETABLE AND CHEESE STRATA



Large Vegetable and Cheese Strata image

Make and share this Large Vegetable and Cheese Strata recipe from Food.com.

Provided by Ginny Holmy-Willcox

Categories     Breakfast

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups onions, finely chopped
1 cup scallion, finely chopped
3/4 lb mushroom, sliced thin
4 tablespoons olive oil
2 red bell peppers, cut into thin strips (about 2 cups)
2 green bell peppers, cut into thin strips (about 2 cups)
9 cups Italian bread, cut into 1-inch cubes, crusts trimmed (about 1 1/2 loaves)
2 1/2 cups extra-sharp cheddar cheese, coarsely grated (10-12 ounces)
1 cup parmesan cheese, freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons dijon-style mustard
Tabasco sauce

Steps:

  • Assembly. In a large skillet saute the onion, scallion, and mushrooms in 2 Tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated.
  • In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.
  • Combine vegetables and season.
  • Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.
  • Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
  • In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata.
  • Cover and chill the strata, overnight. Let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°F. oven for at least 1 hour, or until it is puffed and golden and cooked through.

VEGETABLE-CHEESE STRATA



Vegetable-cheese Strata image

A good breakfast or brunch casserole. Heck, it's good anytime. Make the night before and put in the refrigerator overnight. Pop it in the oven and breakfast is done.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup diced onion
1/2 cup diced green onion
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons olive oil
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
5 cups Italian bread, cubes 1 inch
1 1/2 cups shredded cheddar cheese
1/2 cup shredded parmesan cheese
6 large eggs
1 3/4 cups milk
1 tablespoon Dijon mustard
1/2-1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot sauce

Steps:

  • Let oil get hot in a large skillet.
  • Add in onions and mushrooms; saute until tender.
  • Add in bell pepper; cook and stir frequently for 10 minutes or until liquid evaporates.
  • Put 2 1/2 cups bread cubes evenly in a lightly greased 11x7 inch baking dish.
  • Top with half of the mushroom mixture.
  • Sprinkle with half the cheddar cheese and half the parmesan cheese; repeat layers.
  • In a mixing bowl, whisk the eggs, milk, mustard, salt, pepper, and hot sauce until well blended; pour over the strata.
  • Cover and refrigerate 8 hours.
  • Let strata set out on counter for 15 minutes while the oven is preheating.
  • Bake at 350° for 45 minutes or until set.

VEGETABLE STRATA



Vegetable Strata image

Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.

Provided by Food Network Kitchen

Time 9h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Unsalted butter, at room temperature, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups bite-size broccoli florets
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups)
2 cups shredded Monterey Jack cheese
1/4 cup thinly sliced scallions
2 plum tomatoes, seeded and chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  • Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
  • Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

VEGETABLE AND CHEESE STRATA



Vegetable and Cheese Strata image

Categories     Milk/Cream     Egg     Mushroom     Onion     Side     Bake     Vegetarian     Cheddar     Parmesan     Bell Pepper     Gourmet

Yield Serves 8

Number Of Ingredients 13

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
3/4 pound mushrooms, sliced thin
3 tablespoons olive oil
2 red bell peppers, cut into thin strips (about 2 cups)
2 green bell peppers, cut into thin strips (about 2 cups)
enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon-style mustard
Tabasco to taste

Steps:

  • In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

VEGGIE SAUSAGE STRATA



Veggie Sausage Strata image

As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. -Dorothy Erickson, Blue Eye, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

2 pounds bulk Italian sausage
2 medium green peppers, coarsely chopped
1 medium onion, chopped
8 large eggs
2 cups whole milk
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons ground mustard
12 slices bread, cut into 1/2-inch pieces
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Swiss cheese
2 cups shredded cheddar cheese
1 medium zucchini, cut into 1/4-inch slices

Steps:

  • In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini. , Transfer mixture to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 501 calories, Fat 34g fat (14g saturated fat), Cholesterol 204mg cholesterol, Sodium 1236mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

VEGGIE-PACKED STRATA



Veggie-Packed Strata image

This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. -Jennifer Unsell, Vance, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 8 servings.

Number Of Ingredients 15

2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese

Steps:

  • In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

VEGETABLE STRATA



Vegetable Strata image

We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h55m

Yield 12 servings.

Number Of Ingredients 14

3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.

HEALTHY VEGETABLE AND CHEESE STRATA



Healthy Vegetable and Cheese Strata image

Make and share this Healthy Vegetable and Cheese Strata recipe from Food.com.

Provided by chelseas

Categories     One Dish Meal

Time 9h20m

Yield 8 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
2 cups diced zucchini
2 cups sliced mushrooms
1 cup diced red bell pepper
1 cup diced onion
3 garlic cloves, crushed
3/4 cup canned artichoke heart, drained and chopped
8 cups cubed Italian bread
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup grated fresh parmesan cheese
1 1/2 cups egg substitute
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can evaporated skim milk
oregano sprig (optional)

Steps:

  • heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat and stir in artichoke hearts. Set aside.
  • Arrange italian bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over cubes, and sprinkle with cheeses.
  • Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with whisk. Pour egg mixture over zucchini mixture. Cover with foil; chill in refrigerator for 8 hours.
  • Preheat oven to 325.
  • Bake strata, covered, until bubbly. Garnish with oregano sprigs if desired.

Nutrition Facts : Calories 131.9, Fat 2.9, SaturatedFat 1.4, Cholesterol 7.4, Sodium 360, Carbohydrate 13.1, Fiber 2.7, Sugar 8.8, Protein 14.3

ROASTED VEGETABLE STRATA



Roasted Vegetable Strata image

With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 13

3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk

Steps:

  • Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly., Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 349 calories, Fat 14g fat (5g saturated fat), Cholesterol 154mg cholesterol, Sodium 642mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

SAVORY VEGETABLE CHEESE STRATA



Savory Vegetable Cheese Strata image

Make and share this Savory Vegetable Cheese Strata recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

4 teaspoons olive oil
1 large onion, diced
3 garlic cloves, minced
8 ounces white mushrooms, diced
cooking spray
1 whole wheat baguette, cubed
8 large eggs
8 large egg whites
2 cups nonfat milk
1 tablespoon Dijon mustard
1 (10 ounce) package frozen chopped broccoli, thawed
1/3 cup freshly grated parmesan cheese
4 ounces mozzarella cheese, shredded
1/2 cup thinly sliced sun-dried tomato, soaked in hot water until soft, then drained (not oil-packed)
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat 2 teaspoons of the oil in a medium non-stick skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to brown, 3-5 minutes. Add the garlic and continue to cook for 1 minute. Transfer the onion mixture to a medium bowl and let cool.
  • Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat and cook the mushrooms; stirring a few times, until their water evaporates and they begin to brown, about 5-7 minutes. Remove from the heat and let cool completely.
  • Coat a 9x13" baking dish with cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk, and mustard together until incorporated. Add the mushroom, onion, garlic mixture, broccoli, both cheeses, the sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. Cover with plastic wrap; refrigerate overnight or at least 8 hours.
  • Preheat the oven 350 degrees. Remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60-70 minutes.

Nutrition Facts : Calories 225.2, Fat 11.9, SaturatedFat 4.5, Cholesterol 202.1, Sodium 552.5, Carbohydrate 11, Fiber 2.2, Sugar 6.8, Protein 19.4

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From latimes.com


VEGETABLE-CHEDDAR STRATA RECIPE | MYRECIPES
Step 1. In a large skillet over medium-high heat, warm oil. Add scallions, sprinkle with salt and sauté until tender, about 2 minutes. Add garlic, bell pepper and broccoli; cook, stirring often, until all vegetables are tender, about 5 minutes. Transfer to a bowl and season with salt and pepper.
From myrecipes.com


VEGETABLE STRATA RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: Butter a 9-by-13-inch baking dish. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 …
From stevehacks.com


OVERNIGHT VEGETARIAN BREAKFAST STRATA - A BEAUTIFUL PLATE
Set aside. Prepare the Day Before: Heat the butter in a 12-inch skillet over medium heat until melted and lightly bubbling. Add the shallots and pinch of salt and sauté, stirring frequently, until softened, 3 to 4 minutes. Add the chard stems and cook, stirring frequently, for an additional 4 to 5 minutes.
From abeautifulplate.com


TWO-CHEESE VEGETABLE STRATA - COUNTRY LIVING
Grease a 9- by 13-inch baking dish. In a large skillet, heat olive oil over medium heat. Add fennel and sauté 10 minutes. Add onion and sauté until vegetables have lightly browned -- 8 to 10 minutes. Add garlic and cook 1 minute more. Stir in tomatoes and mustard; cook until tomatoes soften -- 10 to 12 minutes.
From countryliving.com


VEGETABLE STRATA {A MEATLESS MONDAY RECIPE - THE MOUNTAIN …
Instructions. Grease a 2 quart baking dish. In a large bowl, whisk the eggs until smooth and beat in milk. Heat the oil in a large skillet over medium heat. Add the celery, onion, thyme and season with salt and pepper, to taste. Cook the vegetables,stirring often, until they begin to soften; about 5 minutes.
From themountainkitchen.com


VEGETABLE CHEESE STRATA - PLAYING HOUSE RECIPES
Playing House Recipes. Search this site. Quiche with Garlicky Spinach and Chicken Apple Sausage "Baked" Brownies. Apple Anadama Coffee Cake. Apple Maple Pecan Crumb Pie. Apple Tarte Tatin with Tangy Whipped Cream . Apple, Cheddar, & Turkey Meatballs. Apricot Rugelach. Aromatic Noodles with Lime Peanut Sauce. Baked Apples. Baked Brie. Baked Chicken …
From sites.google.com


VEGETABLE CHEESE STRATA – RECIPES NETWORK
Ingredients. 1 1/2 cups finely chopped onion; 1 cup finely chopped scallion; 3/4 pound mushrooms, sliced thin; 3 tablespoons olive oil; 2 …
From recipenet.org


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