Summer Vegetable Strata
Portion Size: 1 Slice (approx. ¾ c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups Egg Substitute | |
| 1 cup shredded reduced fat Mozzarella cheese | |
| 4 cups bread cubes | May use whole grain bread |
| 1 cup nonfat milk | |
| 1 zucchini, sliced thin | Wash, trim and slice |
| 1 red or green bell pepper | Wash, trim and chop finely |
| 1 onion, diced | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven 375°F. Spray 9×13-inch baking dish with cooking spray; set aside | |
| 2 | Spray large skillet with cooking spray; heat over medium-high heat | |
| 3 | Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally | |
| 4 | Add bread cubes; mix lightly | |
| 5 | Spoon into prepared baking dish. Sprinkle with cheese | |
| 6 | Beat Egg sub., milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture | |
| 7 | Cover. Refrigerate at least 30 minutes or overnight | |
| 8 | Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out clean | Cook until internal end temperature is 160 ° degrees F. |
| 9 | Let stand 10 minutes before cutting into squares to serve. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new. Cool
Posted in Breakfast and Egg Recipes, Breakfast Entree
