Photo: Broccoli, Mushroom, and Cheese Breakfast Strata Recipe
Ingredients
- 4 teaspoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 3 cups (8 ounces) sliced mushrooms
- Cooking spray
- 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
- 8 eggs and 8 egg whites
- 2 cups lowfat milk
- 1 tablespoon Dijon mustard
- 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
- 1-ounce (1/3 cup) grated Parmesan
- 4-ounce (1 cup) part-skim mozzarella cheese
- 1/2 cup thinly sliced sun-dried tomatoes, reconstituted
- 1 tablespoon minced fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Directions
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 and allow 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 cheeses, sun-dried tomatoes, thyme, and 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 F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
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By EmmaBunton
warwick, 79
on December 26, 2012
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This was a great recipe! Make sure to really cook the mushrooms to get all the moisture out. Also, use fresh broccoli and not frozen. The less moisture added the better. Mine came out great following the recipe exactly. Also cooked Paula Deen's Baked French Toast Casserole and it was a great christmas brunch.
By shamlesteberg
on September 27, 2012
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Loved it!! This was the first time I've ever attempted something like this and it turned out great! Changed it up a bit and it still was perfect.
Added almost 1 lb of ground Italian turkey sausage
Subbed 1 of the two cups of lowfat milk for 1 cup low and 1 cup non.
Added tsp of red pepper flakes, didn't add much heat.
Also, I think next time I will use Colby Jack instead of Mozzarella. Mozzarella gets a little lost in all the other fab flavors and I think cheddar would offer a nice marriage.
Some changes here and there, but flavor and seasonings were great.
Otherwise, delish!
Will definitely make again!
By Cat DeVine
Carrboro NC
on March 31, 2012
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5 stars = I know how to manage this one. The mushrooms want a splash of Worcestershire and the eggs won't need any special treatment. Consider substituting a seeded ciabatta for baguette, and definitely leave crust on the bread!
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