Tuscan Veggie Strata

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  • 30 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 12 servings


can Pillsbury™ refrigerated crusty French loaf
bag (11.8 oz) Tuscan seasoned broccoli
cups coarsely chopped fresh kale
cups milk
cup plus 2 tablespoons crumbled goat cheese (3.5 oz)
cup basil pesto


  1. 1 Heat oven to 350°F. Bake loaf as directed on can; cool 10 minutes. Spray 13x9-inch pan or 13x9-inch (3-quart) ceramic baking dish with Crisco® Original No-Stick Cooking Spray.
  2. 2 Meanwhile, microwave frozen broccoli on High 1 to 3 minutes or until partially thawed. Chop into small bite-size pieces. In 12-inch nonstick skillet, cook broccoli and kale over medium-high heat 3 to 5 minutes, stirring occasionally, until kale is tender. Spread evenly in pan.
  3. 3 In large bowl, mix eggs, milk, 3/4 cup of the goat cheese, 1 teaspoon salt and 1/2 teaspoon pepper until well blended. Cut off and reserve 1/3 of the French loaf. Cut remaining loaf into 3/4-inch cubes. Sprinkle bread cubes over broccoli mixture. Pour egg mixture over bread, pressing bread into egg mixture.
  4. 4 Bake uncovered 30 minutes. Cover with foil; bake 8 to 15 minutes longer or until knife inserted in center comes out clean. Remove from oven. Set oven control to Broil.
  5. 5 Meanwhile, tear reserved French loaf into chunks; place in food processor. Cover; process with on-and-off pulses until consistency of coarse bread crumbs. In medium bowl, mix bread crumbs and pesto. Sprinkle mixture evenly over strata.
  6. 6 Broil 4 to 6 inches from heat 1 to 2 minutes or until golden brown. Sprinkle with remaining 2 tablespoons goat cheese. Cool 10 minutes.




Nutrition Information

Recipe Step Photos

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