Cheesy Broccoli and Roasted Bell Pepper Strata

This can also be made in two 8-inch square baking dishes. Freeze one for later.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.4g
  • Carbohydrate: 30.5g
  • Fiber: 3g
  • Cholesterol: 15mg
  • Iron: 2.8mg
  • Sodium: 614mg
  • Calcium: 335mg


  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 teaspoons dried fines herbes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 5 garlic cloves, minced
  • 1 cup evaporated fat-free milk
  • 1 tablespoon Dijon mustard
  • 2 (8-ounce) cartons egg substitute
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 2 (7-ounce) bottles roasted red bell peppers, drained
  • 12 (1-ounce) slices hearty white bread
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/3 cup (about 1 1/2 ounces) grated fresh Romano or Parmesan cheese


  1. Heat oil in a medium nonstick skillet over medium-high heat. Add onion, fines herbes, black pepper, and salt; sauté 5 minutes. Stir in garlic; remove from heat.
  2. Combine milk, mustard, and egg substitute. Stir in onion mixture. Steam broccoli, covered, 5 minutes. Slice bell pepper into strips.
  3. Arrange half of the bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon 2 cups broccoli and 1 cup bell pepper evenly over bread slices; sprinkle with 1/2 cup cheddar cheese. Repeat procedure with remaining bread, broccoli, and bell pepper. Top with Romano cheese.
  4. Pour milk mixture over bread mixture. Cover; chill 8 hours or overnight.
  5. Preheat oven to 325°.
  6. Uncover; bake at 325° for 45 minutes or until set. Sprinkle with 1/2 cup cheddar cheese; bake an additional 5 minutes.
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