Broccoli, Mushroom, and Cheese Breakfast Strata

Ellie Krieger 2006, All Rights Reserved
TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 4 teaspoons olive oil
  • 1 large onion, diced (about 2 cups)
  • 3 garlic cloves, minced
  • 3 cups (8 ounces) sliced mushrooms
  • Cooking spray
  • 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
  • 8 eggs and 8 egg whites
  • 2 cups lowfat milk
  • 1 tablespoon Dijon mustard
  • 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
  • 1-ounce (1/3 cup) grated Parmesan
  • 4-ounce (1 cup) part-skim mozzarella cheese
  • 1/2 cup thinly sliced sun-dried tomatoes, reconstituted
  • 1 tablespoon minced fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
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Directions

Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
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