Large Vegetable and Cheese Strata

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. 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.
  2. In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.
  3. Combine vegetables and season.
  4. 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.
  5. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
  6. 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.
  7. 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.

Reviews

(4)
Most Helpful

I had guests over for brunch last Sunday and this was a big hit! A little different from the traditional "egg strata" recipe. Three people asked me for the recipe when they left, which in my book means it's a 'keeper". Thanks for sharing!

yooper February 07, 2002

I loved this! To make 1/3 of the recipe, I used 5 slices of gluten-free "sandwich" bread that was too crumbly (and not very tasty) to use for sandwiches. We didn't even notice the bread; it was just a nice brunch dish. I also added 1/4 lb ham.

Jamie B June 24, 2010

This was my first time making a strata as well. It was great! I made it for new years morning, and with aching head and all, we were able to put a nice meal on the table. I made it to serve 4 adults, and should have halved the recipe. I think it really could feed 8-10. I chickened out with the mustard and only used 2 tbsp, which I think was a good call for my taste. I also used less milk, (2 1/2 cups) and just barely fit it all into my pyrex dish. Thanks very much Ginny!

magpie diner January 04, 2009

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