Savoury Roasted-Vegetable Strata

savoury roasted-vegetable strata Breakfast
Savoury Roasted-Vegetable Strata
  • Prep 40 min
  • Total 10 hr 5 min
  • Servings 12

Roasted veggies and rosemary-garlic Bisquick* mix biscuits star in a make-ahead egg bake. ...MORE + LESS -


3 1/3 cups (825 mL) Bisquick* Mix
1 cup (250 mL) milk
1 tsp (5 mL) dried rosemary leaves, crumbled
1 clove garlic, finely chopped

5 small fresh portabella or regular white mushrooms, sliced
1 medium red pepper, sliced
1 medium yellow or green pepper, sliced
1 small zucchini, thinly sliced
2 tbsp (25 mL) olive or vegetable oil

4 eggs
3 cups (750 mL) milk
2 tbsp (25 mL) olive or vegetable oil
1 tsp (5 mL) pepper
1/2 cup (125 mL) sliced green onions
2 cups (500 mL) shredded Monterey Jack cheese


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  • 1
    Heat oven to 450ºF. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased baking sheet.
  • 2
    Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
  • 3
    After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
  • 4
    Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
  • 5
    When ready to bake, heat oven to 350ºF. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in centre comes out clean. Serve warm.

Expert Tips

  • Substitution: No rosemary? Dried basil leaves makes a flavorful stand-in.

Nutrition Information

No nutrition information available for this recipe

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