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Savory Roasted-Vegetable Strata
Savory Roasted-Vegetable Strata
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Prep Time:
40 minutes
Total Time:
10 hours 5 minutes
Egg bake with roasted veggies, rosemary-garlic Bisquick® biscuits - a perfect make-ahead dish!
Ingredients:
  • 3 1/3 cups Original Bisquick™ mix
  • 1 cup milk
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 clove garlic, finely chopped
  • 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
  • 4 eggs
  • 3 cups milk
  • 1 teaspoon pepper
  • 8 medium green onions, sliced (1/2 cup)
  • 2 cups shredded Monterey Jack cheese (8 oz)
Instructions:
  • Preheat oven to 450°F. Mix biscuit ingredients in a large bowl until a soft dough forms. Spoon heaping tablespoonfuls of dough onto an ungreased cookie sheet.
  • Bake for 8 to 10 minutes or until golden. In an ungreased 15x10- or 13x9-inch pan, mix roasted vegetable ingredients until evenly coated with oil and arrange in a single layer.
  • Once the biscuits are out of the oven, roast the vegetables for 15 to 20 minutes, stirring occasionally, until they are crisp-tender. Cover the vegetables and refrigerate until ready to use. In a large bowl, whisk together eggs, milk, oil, and pepper until well blended.
  • Break the biscuits into varied sizes and scatter them in an ungreased 13x9-inch (3-quart) glass baking dish. Pour the egg mixture over the biscuits and then sprinkle with onions and cheese. Cover and refrigerate for at least 8 hours, but no more than 24 hours.
  • Preheat oven to 350°F. Mix together biscuit mixture in a dish, then add vegetables on top. Bake for 1 hour 10 minutes to 1 hour 25 minutes until the top is golden brown and a knife inserted in the center comes out clean. Serve while warm.

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