10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1 ounce grated Parmesan
4 ounces part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tbsp minced fresh thyme leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
Instructions
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheese, sun-dried tomatoes, thyme, salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap, and refrigerate overnight, or at least 8 hours.
Preheat the oven to 350 degrees. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
Originally Submitted
1/31/2011
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