Veggie Strata


Veggie Strata


  • 3 Teaspoons of a Neutral Oil
  • 3/4 Pound Sliced Fresh Mushrooms
  • 1 White Onion
  • 1 Large Sweet Red Pepper
  • 1 Large Sweet Yellow Pepper
  • 1 Medium Leek
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 10 Slices of Anny’s Bread Factory’s Whole Wheat Country Bread
  • 1-1/2 Cups Shredded Mozzarella Cheese
  • 1/4 Cup Grated Parmesan Cheese
  • 8 Large Eggs
  • 4 Large Egg Whites
  • 2-1/2 Cups Fat-Free Milk
  • 1/4 Cup Chopped Fresh Basil


  • Cut the bell peppers into thin slices and chop the onion and leek.
  • Cut the bread slices into 1 inch pieces.
  • Heat 1 teaspoon of oil over medium heat in a large skillet.
  • Add the mushrooms and cook until tender. Remove from pan.
  • In the same pan, heat 1 teaspoon of oil, add the onions and cook until golden brown. Combine with the mushrooms.
  • In the same pan, heat 1 teaspoon of oil, add the peppers, leek, salt and pepper cook until tender.
  • Add the rest of the cooked veggies to the pan.
  • Coat a baking dish with cooking spray and layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese & Parmesan cheese. Repeat layers.
  • In a bowl, whisk eggs, egg whites and milk until combined. Pour over the layers in the baking dish.
  • Sprinkle basil over the top.
  • Cover and refrigerate overnight.
  • The next day, preheat oven to 350° F.
  • Bake covered for 50 minutes. Uncover and bake until golden brown (10-15 minutes or until knife inserted in the center comes out clean)
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