Sunday Brunch Strata

Name: Sunday Brunch Strata
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 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 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

Hearty and fresh-tasting, this classic strata makes a wonderful breakfast dish. —Sonya Labbe, Santa Monica, California

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.

Nutrition Facts

1 piece: 277 calories, 12g fat (5g saturated fat), 228mg cholesterol, 644mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 22g protein.

Originally published as Sunday Brunch Strata in Healthy Cooking October/November 2010

Reviews

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Average Rating:

ekprice

Jan 17, 2013

soggy bread
celestie4

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.
Geri Greene

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......
cjmorgant110

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.
dsm

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!