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Sunday Brunch Strata

Sunday Brunch Strata
Hearty and fresh-tasting, this classic strata makes a wonderful breakfast dish. —Sonya Labbe, Santa Monica, California
8 ServingsPrep: 25 min. + chilling Bake: 50 min. + standing

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,
© Taste of Home 2013

2 of 2

Sunday Brunch Strata (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013