Cheddar And Vegetable Strata |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a really pretty meatless brunch or breakfast casserole. It can be made up to one day in advance and refrigerated until baking time! Ingredients:
1 tablespoon oil |
2 cups diced zucchini |
2 cups sliced mushrooms |
1 cup diced bell pepper |
1 cup diced onion |
3 garlic cloves, crushed |
1 cup canned asparagus, cut into 1 inch peces |
8 cups (8 oz.) cubed italian bread, cut into 1 inch cubes |
cooking spray |
1 cup shredded cheddar cheese |
1/4 cup rated fresh parmesan cheese |
3 eggs |
1 teaspoon dried italian seasoning |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (12-ounce) can evaporated skim milk |
Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and sauté vegetable mixture about 6 minutes or until tender. Remove from heat. Stir in asparagus, and set aside.
2. Arrange Italian bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
3. Combine eggs and remaining ingredients in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil.
4. Preheat oven to 325°. Bake covered, 1 hour or until bubbly.
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