Sunday Brunch Strata Recipe

3.5 5 6
Sunday Brunch Strata Recipe
Sunday Brunch Strata Recipe photo by Taste of Home
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Sunday Brunch Strata Recipe

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3.5 5 6
Publisher Photo
Hearty and fresh-tasting, this classic strata makes a wonderful breakfast dish. —Sonya Labbe, Santa Monica, California
Recommended: Top 10 Brunch Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 13x9-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 in 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: 277 calories, 12g fat (5g saturated fat), 228mg cholesterol, 644mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 22g protein.

  • 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
  1. Place bread cubes in a 13x9-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 in 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

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Reviews forSunday Brunch Strata

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ekprice User ID: 4632834 107745
Reviewed Jan. 17, 2013

"soggy bread"

MY REVIEW
celestie4 User ID: 5199189 174904
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
Geri Greene User ID: 4847076 130710
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
cjmorgant110 User ID: 1048283 113758
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 User ID: 3208899 111629
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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