Asparagus Breakfast Strata Recipe

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Filled with tasty ingredients like mushrooms, cheddar cheese and asparagus, this dish makes for hearty fare. You can prepare it the night before for a no-fuss breakfast, brunch of dish to pass.

This recipe is:

Diabetic Friendly

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Asparagus Breakfast Strata Recipe

Prep: 15 min. + chilling Bake: 1 hour

Yield: 12 Servings

15 60 75

Ingredients

3 cups skim milk
2 cups egg substitute
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 package (10 ounces) frozen cut asparagus, thawed or 2 cups cut fresh asparagus, cooked
2 cups sliced fresh mushrooms
10 cups cubed reduced-calorie bread

Directions

In a large bowl, beat the milk, egg substitute, mustard and basil. Gently stir in remaining ingredients.
Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1/12 recipe equals 228 calories, 6 g fat (0 saturated fat), 6 mg cholesterol, 450 mg sodium, 26 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1/2 vegetable.

Originally published as Asparagus Breakfast Strata in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p224