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Sunday Brunch Strata Recipe

Sunday Brunch Strata Recipe photo by Taste of Home

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Hearty and fresh-tasting, this classic strata makes a wonderful breakfast dish. —Sonya Labbe, Santa Monica, California

This recipe is:

Healthy

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Sunday Brunch Strata Recipe

Prep: 25 min. + chilling Bake: 50 min. + standing

Yield: 8 Servings

25 50 75

Ingredients

8 slices whole wheat bread, cubed
3 cups sliced fresh mushrooms
1 medium red onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
8 eggs
8 egg whites
2 cups fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2/3 cup shredded Swiss cheese
1/2 cup shredded sharp cheddar cheese
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Directions

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine the eggs, egg whites, milk, spinach, cheeses, mustard, salt, nutmeg, pepper and mushroom mixture; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 piece equals 277 calories, 12 g fat (5 g saturated fat), 228 mg cholesterol, 644 mg sodium, 20 g carbohydrate, 4 g fiber, 22 g protein.

Originally published as Sunday Brunch Strata in Healthy Cooking October/November 2010, p43

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Sunday Brunch Strata

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Reviewed on Jan. 17, 2013 by ekprice

soggy bread

Reviewed on May. 12, 2012 by celestie4

This was not great. It lacked flavour. I might try making it again with a stronger cheese and definitely some more salt.

Reviewed on Apr. 27, 2011 by Geri Greene

Question that came to me while reading this recipe and all others that ask for squeezing the water out of frozen spinach. I am surprised the industry has not made a freeze dried spinach for recipes that use spinach. Just a thought......

Reviewed on Nov. 10, 2010 by cjmorgant110

This was very tasty. I made it the night before and had it for dinner the next night, it was handy to be able to do that. Served with Turkey Sage Sausage recipe in the same issue, very yummy.

Reviewed on Oct. 09, 2010 by dsm

This was just "okay" to our family, certainly not impressed with it. There are so many breakfast casserole recipes available -- I will choose others over this one. We thought it had too much bread, for one thing. Also, consider it more than 8 servings!