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Asparagus Breakfast Strata
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.
12 Servings
Prep: 15 min. + chilling Bake: 1 hour
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.
Nutrition Facts:
1/12 recipe equals 228 calories,
© Taste of Home 2012
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Asparagus Breakfast Strata
(continued)
Nutrition Facts:
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.
Wine:
Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2012