Wednesday, September 16, 2009

Savory Roasted-Vegetable Strata

  • 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

  • 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.
Printer friendly recipe: Click here to print from Betty Crocker

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