Savory Roasted-Vegetable Strata

 

3 1/3

cups Original Bisquick® mix

1

cup milk

1

teaspoon dried rosemary leaves, crumbled

1

clove garlic, finely chopped

5

small fresh portabella or regular white mushrooms, sliced

1

medium red bell pepper, sliced

1

medium yellow or green bell pepper, sliced

1

small zucchini, thinly sliced

2

tablespoons olive or vegetable oil

4

eggs

3

cups milk

2

tablespoons olive or vegetable oil

1

teaspoon pepper

8

medium green onions, sliced (1/2 cup)

2

cups shredded Monterey Jack cheese (8 oz)

• 1 Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
• 2 Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
• 3 After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
• 4 Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• 5 When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm.