Savory Roasted-Vegetable Strata

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Savory Roasted-Vegetable Strata

Makes: 12 to 15 servings

 

Biscuits

3 1/3 cups Original Bisquick® mix

1 cup milk

1 teaspoon dried rosemary leaves, crumbled

1 clove garlic, finely chopped

 

Roasted Vegetables

5 small fresh portabella or regular white mushrooms, sliced

1 medium red bell pepper, sliced

1 medium yellow or green bell pepper, sliced

1 small zucchini, thinly sliced

2 tablespoons olive or vegetable oil

 

Strata

4 eggs

3 cups milk

2 tablespoons olive or vegetable oil

1 teaspoon pepper

8 medium green onions, sliced (1/2 cup)

2 cups shredded Monterey Jack cheese (8 oz)

 

1. Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough

forms. Drop dough by heaping tablespoonfuls onto ungreased cookie 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 350°F. 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 center comes out clean. Serve warm.

 

High Altitude (3500-6500 ft): In step 5, bake biscuit mixture 1 hour before

topping with vegetables. After adding vegetables, bake 10 to 25 minutes longer.