15-30 min4 servingsamerican

Cheesy Vegetable Strata

By Pamela Ellgen

4 Servings

15-30 min

Easy

Recipe Details

Course: Dinner, Lunch, Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 Servings

Ingredients

1/4 cup dried Parmesan cheese
2 tbsp dried yellow or green onion
1/4 cup dried green bell pepper
2 tbsp sundried tomatoes
1 tbsp dried parsley
1 tsp sea salt
1/2 tsp ground black pepper
4 cups dry cubed bread
Cooking Spray
8 eggs
1/2 cup heavy cream
1 cup Water

A strata is a crustless quiche that incorporates cubed or torn bread, making it the ultimate easy, one-pot breakfast recipe. This recipe makes it even simpler with dehydrated ingredients. Jar size: 5 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Coat the bottom and sides of a 7 cup Pyrex dish or fluted tube pan, such as a Bundt pan, with cooking spray. Place all of the jarred ingredients into the baking dish. In a separate jar, whisk the eggs and heavy cream. Pour this mixture into the pan, press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the pan with aluminum foil. Pour 1 cup of water into the Instant Pot and place the trivet into the pot. Use a foil sling (if needed) to place the baking dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

View All Pamela's Recipes