Recipe

Cheddar And Vegetable Strata Recipe

	M11andrade / All my dishes 1 year, 2 months ago This is a really pretty meatless brunch or breakfast casserole. It can be made up to one day in advance and refrigerated until baking time! Prep:20m Cook:60m Servings:6	M11andrade
	easy colorful brunch breakfast casserole

Does this look good? Yeah! / Nope

Fans

chefelaine

marky90

Ingredients

1 Tablespoon oil

2 cups diced zucchini

2 cups sliced mushrooms

1 cup diced bell pepper

1 cup diced onion

3 garlic cloves, crushed

1 cup canned asparagus, cut into 1 inch peces

8 cups (8 oz.) cubed Italian bread, cut into 1 inch cubes

Cooking spray

1 cup shredded cheddar cheese

1/4 cup rated fresh Parmesan cheese

3 eggs

1 teaspoon dried Italian seasoning

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1 (12-ounce) can evaporated skim milk

Directions

Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and sauté vegetable mixture about 6 minutes or until tender. Remove from heat. Stir in asparagus, and set aside.

Arrange Italian bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.

Combine eggs and remaining ingredients in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil.

Preheat oven to 325°. Bake covered, 1 hour or until bubbly.

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