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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