Goat Cheese Strata with Red Peppers & Mushrooms


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5 from 1 vote

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 Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Brunch, Side
Cuisine: Italian, Vegetarian
Servings: 6 servings


  • 1 tbsp 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
  • 1/2 cup jarred roasted peppers rinsed, drained, and coarsely chopped
  • 1/2 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.

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