Food Blogs
Broccoli, Mushroom, and Cheese Breakfast Strata Recipe
Prep Time | 15 minutes |
Cook Time | 70 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 4 teaspoons olive oil
- 1 large onion diced (about 2 cups)
- 3 garlic cloves minced
- 3 cups sliced mushrooms 8 ounces
- 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 grated Parmesan 1/3 cup
- 4 - ounce part-skim mozzarella cheese 1 cup
- 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
Ingredients
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Instructions
- 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.