This is the tastiest way you can eat your veggies!
Hello everyone! Are you ready for the recipe of the week? We have the perfect savory brunch dish for you! Don’t be intimidated by Strata; they are easy and delicious and oh so adaptable.
Recipe: Veggie Strata
From the kitchen of: C.W. Worth House Bed and Breakfast
Prep time: 15 min Cook time: 15-20 min
Adjust measurements according to number of servings desired. The veggie strata works well in Texas muffin tins or large ramekins.
- 1 slice of French or Italian bread per serving
- 1/3 c. sliced or chopped veggies (zucchini, spinach, mushrooms, red bell pepper)
- 2 T. shredded cheese (swiss is recommended but any will work)
Custard: (per individual dish)
- 1 1/2 eggs per person
- 2 T. milk
- a few drops of hot sauce
- a few drops of Worcestershire sauce
- 1/4 t. thyme
- Op: sprinkle of onion and/or garlic powder
- dash of salt and pepper
Let’s put it all together!
Sauté veggies in butter.
Prepare muffin tins: spray PAM. Place torn bread pieces in bottom of muffin cup. Place 1-2 T. of the sautéed veggies on top of the bread. Sprinkle shredded cheese on top of the veggies.
Prepare Custard: Mix eggs, milk and seasonings well. Pour 1/3-1/2 cup over the ingredients in the muffin cups until 3/4 full.
Bake at 350 degrees for about 15-20 minutes until puffed and golden and done!
Enjoy these hearty breakfast casseroles.