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Slow cooker vegetarian strata

5
Points®
Total Time
4 hr 8 min
Prep
8 min
Cook
4 hr
Serves
8
Difficulty
Easy
This Tex-Mex-Inspired recipe features sauteed vegetables, layered with tortillas and cheese and bound with an egg and milk mixture and long cooked to perfection. Ideal for brunch or a breakfast-for-dinner treat, the tender layers get their big flavor from mushrooms, bell peppers and salsa and some ooey-gooey cheese. Add a kick of heat by using pepper jack cheese in place of the Monterey jack called for here. No need to spend precious time in the kitchen, this strata takes only 8 minutes to prepare and the slow cooker takes over to finish the dish. Add a little fresh cilantro over each serving for additional flavor and a pretty presentation. Stay with the Tex-Mex theme and add some thinly sliced cabbage, toasted pumpkin seeds and a lime vinaigrette to some mixed greens for a cool and tasty side salad.

Ingredients

Cooking spray

1 spray(s)

1% low fat milk

3 cup(s)

Fat free egg substitute

1½ cup(s), pasteurized, such as Egg Beaters

Cremini mushroom

3 cup(s), sliced, or baby bella mushrooms, thinly sliced

Salsa verde

1 cup(s)

Roasted red peppers (packed in water)

1 cup(s), chopped

Fat free flour tortilla

8 item(s), 7-8

Reduced fat shredded Monterey Jack cheese

8 oz

Instructions

  1. Spray the insert (or inside) or a 4- to 5-quart slow cooker with cooking spray.
  2. In a large bowl, whisk together milk and egg substitute until combined. Set aside.
  3. Spray a large nonstick skillet with cooking spray and set over medium heat for a couple of minutes. Add mushrooms; cook, stirring often, until they give off their liquid and it evaporates to a glaze, about 7 minutes. Stir in salsa and red pepper; set aside.
  4. Layer tortillas, mushroom sauce and cheese (in that order) in the slow cooker, tearing the tortillas to fit the contours of the machine without creeping up the sides. Make 3 or 4 layers of tortilla-sauce-cheese, ending with cheese.
  5. Pour milk mixture over the top; press down with the back of a wooden spoon to make sure everything’s moistened. Cover and cook on low for 4 hours or until the eggs are set.

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