Savory Roasted-Vegetable Strata

  • Prep 40 min
  • Total 10 hr 5 min
  • Servings 12

Ingredients

Biscuits

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)

Steps

  • 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.

  • No rosemary? Dried basil leaves makes a flavorful stand-in.

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
7g
35%
Trans Fat
1 1/2g
Cholesterol
95mg
31%
Sodium
570mg
24%
Potassium
290mg
8%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
7g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
30%
30%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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