Whole Grain Asparagus and Red Pepper Strata

Whole Grain Asparagus and Red Pepper Strata

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  Roman Meal®

“Packed with veggies and whole-grain goodness, this dish makes a perfect breakfast or brunch.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 400 degrees F. Foil-line a baking sheet. Lightly grease 1-quart casserole or 8 x 8-inch baking dish.
  2. Place bread cubes on baking sheet. Bake 10 minutes until golden brown. Remove from oven.
  3. Meanwhile heat oil in large skillet over medium heat. Add onions and garlic; cook, stirring occasionally, for 2 minutes. Add asparagus and red pepper; cook, stirring occasionally, for 3 minutes until just tender.
  4. Combine eggs, milk, 3/4 cup cheese, salt and pepper in large bowl. Add bread cubes and vegetable mixture; stir gently until combined. Pour mixture into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
  5. Bake 30 to 35 minutes or until set and lightly browned.

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Reviews (2)

Rate This Recipe
ctsquiggle
10

ctsquiggle

Good use of veggies, moist & yummy, it was a nice change to our Sunday morning brunch. It is not very eggy and was easy with as all inclusive as it is. I used cheddar cheese as that is what I had on hand, also added in some hot pepper sauce and red pepper flakes because my husband likes to kick it up.

lisa
0

lisa

I thought this was really good! I took the last reviewer's suggestion and used chopped cheddar and jalapeno bread to add some spice. But if you add a few more spices and flavors, this makes a great dish.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Grilled Gruyere and Roasted Vegetable Sandwich

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Whole Grain Panzanella Bread Salad