Savory Roasted-Vegetable Strata

Savory Roasted-Vegetable Strata

Roasted veggies and rosemary-garlic Bisquick® mix biscuits star in a make-ahead egg bake.

Prep Time

40

Minutes

Total Time

10:05

Hrs:Mins

Makes

12 to 15

servings

Biscuits
3 1/3
cups Original Bisquick® mix
1
cup milk
1
teaspoon dried rosemary leaves, crumbled
1
clove garlic, finely chopped
Roasted Vegetables
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
Strata
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.
Makes 12 to 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No rosemary? Dried basil leaves makes a flavorful stand-in.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 95mg;
  • Sodium 570mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 1g,
    • Sugars 7g),
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.