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Sunday Brunch Strata Recipe
Sunday Brunch Strata Recipe photo by Taste of Home

Sunday Brunch Strata Recipe

Publisher Photo
Hearty and fresh-tasting, this classic strata makes a wonderful breakfast dish. —Sonya Labbe, Santa Monica, California
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + standing
MAKES: 8 servings

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 Eggland's Best 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

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.

Directions

  1. Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
  2. 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.
  3. 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.
Originally published as Sunday Brunch Strata in Healthy Cooking October/November 2010, p43

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Sunday Brunch Strata

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 17, 2013

soggy bread

MY REVIEW
Reviewed May. 12, 2012

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

MY REVIEW
Reviewed Apr. 27, 2011

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......

MY REVIEW
Reviewed Nov. 10, 2010

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.

MY REVIEW
dsm
Reviewed Oct. 9, 2010

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!

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