Broccoli, Mushroom, and Cheese Breakfast Strata

Photo: Broccoli, Mushroom, and Cheese Breakfast Strata

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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  • on September 03, 2012

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    Delicious! The recipe calls for egg whites plus whole eggs, and it still has that eggie goodness. The right balance of cheese and vegetables too. Easy to make ahead for brunch.

    people found this review Helpful.
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  • on March 21, 2012

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    Tasty

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