Asparagus Breakfast Strata Recipe

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Asparagus Breakfast Strata Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
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 13x9-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 in the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
Originally published as Asparagus Breakfast Strata in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p224

Nutritional Facts

1 piece: 228 calories, 6g fat (0 saturated fat), 6mg cholesterol, 450mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1/2 vegetable.

  • 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
  1. In a large bowl, beat the milk, egg substitute, mustard and basil. Gently stir in remaining ingredients.
  2. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
Originally published as Asparagus Breakfast Strata in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p224

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