Summer Vegetable Strata

4 of 5
(7 ratings)
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A breakfast bake made with fresh vegetables, mozzarella cheese & Italian bread

  • PAM® Original No-Stick Cooking Spray
  • 1 medium onion, chopped (1 med = 1/2 cup)
  • 1 small zucchini, sliced
  • 1 small red or green bell pepper, finely chopped
  • 2 cups Italian bread cubes (1 inch)
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 3/4 cup fat free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  1. Preheat oven 375°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally. Add bread cubes; mix lightly. Spoon into prepared baking dish. Sprinkle with cheese.
  2. Beat Egg Beaters, milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture. Cover. Refrigerate at least 30 minutes or overnight.
  3. Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting into 4 squares to serve.
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Nutrition Information
Calories: 158 View complete nutrition information
Reviews (2)

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Overall Rating

Glennie March 19, 2013

I have made this recipe several times and love it. I make it at night and then let it sit in the fridge overnight and then cook it for a nice weekend breakfast. I follow the recipe and it comes out great everytime.

Duvie May 11, 2012

This is a wonderful basic recipe. I added mushrooms to the recipe, but other than that I followed it and it came out fantastic.