Summer Veggie Strata
10 Slices Martin’s Old-Fashioned Real Butter Bread (8 Cups, cubed)
2 Medium Zucchini, thinly sliced
2 Medium Yellow Squash, thinly sliced
2 Medium Red Peppers, thinly sliced
1 Medium Yellow Pepper, thinly sliced
1 Large Red Onion, thinly sliced
½ Pound Fresh Mushrooms, sliced
1 Tablespoon Minced Roasted Garlic
4 ½ Tablespoons Olive Oil, divided
8 Ounces Cream Cheese, softened
¼ Cup Heavy Whipping Cream
6 Large Eggs
2 Cups Shredded Swiss Cheese
2 Teaspoons Salt
1 Teaspoon Pepper
Cut slices of bread into ½-inch cubes and set aside. Slice vegetables for cooking.
Warm a large skillet over medium-high heat. Add 1 tablespoon of olive oil and peppers; cook until tender. Add minced garlic and cook for 1-2 minutes. Remove peppers from pan, pat dry, and set aside.
In the same skillet, add 1 tablespoon of olive oil and onions; cook until tender. Remove onions from pan, pat dry, and set aside.
In the same skillet, add the remaining oil, zucchini, squash, and mushrooms. Cook until all vegetables are tender. Remove from heat, pat dry, and set aside.
Preheat oven to 375° In a large bowl, mix cream cheese, heavy whipping cream, salt, and pepper. Beat in eggs until mixture is smooth.
Add cooked vegetables, shredded cheese, and half of the bread cubes to the egg mixture. Stir to combine.
Place other half of bread cubes onto the bottom a well-greased spring form pan. Set the pan onto a lined baking sheet, and pour the egg mixture into the pan.
Bake uncovered for approximately 80-90 minutes, or until strata is set and reaches 160°
Remove from oven and let sit for 10-15 minutes. Use a knife to loosen the strata before removing sides of the pan. Cut into wedges to serve.
Learn how to make this recipe in this step-by-step tutorial:
Recipe adapted from: https://www.tasteofhome.com/recipes/veggie-packed-strata.