Asparagus Breakfast Strata

Name: Asparagus Breakfast Strata
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings.
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 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

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.

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 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.

Nutrition 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.

Originally published as Spring Breakfast Strata in Taste of Home's Down-Home Diabetic Cookbook Second Edition