Vegetarian Egg Strata
  • 1 Medium Zucchini, finely chopped
  • 1 Medium Sweet Red Pepper, finely chopped
  • 1 Cup Sliced Baby Portobello Mushrooms
  • 1 Medium Red Onion, finely chopped
  • 2 tsp. olive oil
  • 3 garlic gloves, minced
  • 2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 loaf (1lb.) day-old French bread, cubed
  • 2 pkg. (5.3 oz. each) fresh goat cheese, crumbled
  • 1 & ¾ cups grated Parmesan cheese
  • 6 Eggs, lightly beaten
  • 2 Cups fat-free milk
  • ¼ tsp. ground nutmeg

"Taste of Home" recipe submitted by Danna Rogers from Westport, Connecticut.


  1. In a large skillet, saute the zucchini, red pepper, mushrooms, and onion in oil to tender. Add the garlic, thyme, salt and pepper; saute 1 minute longer.
  2. In a 13-in x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
  3. In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 Degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

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