Goat Cheese Strata with Red Peppers & Mushrooms

A marvelous brunch recipe or a hearty vegetarian dinner entrée, this Mediterranean-inspired strata can be prepared the night ahead and reheated when your'e ready to serve.

Prep:  10 minutes
Cook: 60 minutes
Yield: 6-8 Servings


  • 1 TB butter
  • 1 cup chopped red onion (1 large)
  • 8 oz package sliced portobello or cremini mushrooms
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 1 tsp no-salt Italian seasoning blend
  • ½ cup jarred roasted peppers, rinsed, drained, and coarsely chopped
  • ½ cup marinated sun-dried tomatoes, drained and coarsely chopped
  • 10 slices wheat bread, crusts removed and cubed (about 3 ½ cups)
  • 2 oz goat cheese, crumbled
  • 3 cups egg substitute (such as EggBeaters)
  • Butter flavor cooking spray


Preheat the oven to 350.  Melt butter over medium heat in a large non-stick sauté pan.  Add onion, mushrooms, salt, and pepper and cook, stirring frequently, for 15-20 minutes or until water from mushrooms is released/evaporates and mushrooms are beginning to brown. Remove from heat.

Stir in Italian seasoning, roasted peppers, and sun-dried tomatoes and stir to combine.  Lightly toss in bread cubes.  Spray a 1 ½ quart casserole with cooking spray and add vegetable/bread mixture. 

Sprinkle top with goat cheese, pour egg substitute over all and bake, uncovered, for 1 hour or until center is set.