Vegetable and Cheese Strata

This is one of my favorite brunch dishes. It is great for parties because you can make it the day before and store in the refrigerator before cooking. I have served on Christmas morning. I put it in the oven while we unwrapped presents and then served it right after, without having to be in the kitchen all morning.

In a large skillet over medium heat, combine:
1 teaspoon olive oil
2 cups diced zucchini
2 cups chopped mushrooms
1 cup red bell pepper
2 cloves garlic, finely chopped

Cook veggies until tender, about 7-8 minutes. Remove from heat and stir in 1 cup chopped and drained artichoke hearts and set aside.

In a 13×9 inch baking dish, coated with cooking spray, arrange 8 cups of cubed bread (sourdough or Italian) and spoon veggie mixture on top. Sprinkle with 1/4 cup grated parmesan cheese and 3/4 cup cheddar cheese.

In a medium bowl, whisk together:
1 1/2 cups egg substitute
1 12oz can of evaporated skim milk
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Pour egg mixture over bread, veggie and cheese mixture. Cover with foil and store up to one day in refrigerator or bake, covered, at 325 degrees for one hour or until bubbly.

Serves 8-10

Related posts:

1. Cindy’s Artichoke Dip