Roasted Veggie Strata
This egg-based entrée is great any time of the day and the leftovers can be an easy grab-and-go lunch for the next day.
-
- Prep time
- 20 min
-
- Servings
- 8 Servings
-
- Serving size
-
1/8 of strata
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
white (button) mushrooms (8-ounce, sliced)
- 1 package
- 1 package
-
-
medium sweet potato (6-ounce, peeled and diced)
- 1
- 1
-
-
medium onion (diced)
- 1
- 1
-
-
medium red bell pepper (seeded and diced)
- 1
- 1
-
-
Spike seasoning (salt-free)
- 1/2 tsp
- 1/2 tsp
-
-
eggs
- 2
- 2
-
-
egg whites
- 4
- 4
-
-
mustard (dried)
- 1 tsp
- 1 tsp
-
-
fresh sage (chopped)
- 2 tbsp
- 2 tbsp
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/2 tsp
- 1/2 tsp
-
-
whole wheat bread (1.5 ounce each )
- 8 slice
- 8 slice
-
-
Parmesan cheese (shredded, divided)
- 1/2 cup
- 1/2 cup
-
Directions
-
Preheat the oven to 375 degrees F. Coat a large baking sheet with cooking spray.
-
Toss all of the vegetables together and spread evenly on the baking sheet. Spray the vegetables with 5-6 sprays of cooking spray and season with salt-free Spike seasoning.
-
Roast the vegetables for 30 minutes, then set aside to cool slightly.
-
Whisk together the eggs, egg whites, dried mustard, sage, salt (optional), and black pepper.
-
Coat a 9x13-inch casserole dish with cooking spray. Tear four pieces of the whole wheat bread into pieces and layer them on the bottom of the casserole dish. Top with 1/2 the roasted vegetables and 1/4 cup Parmesan cheese. Pour half the egg mixture over the bread, vegetables, and cheese.
-
Repeat the layering process with the remaining torn bread, vegetables, cheese, and egg mixture. Press down on the casserole with a spatula to ensure all of the bread soaks in the egg mixture. Let the strata sit at room temperature for 15 minutes.
-
Bake the strata for 30 minutes.
-
To serve, cut the strata down the middle lengthwise, then cut down the middle width-wise. Cut each half down the middle width-wise again to make 8 equal servings.