I knew I would be spending the entire day baking, so I thought I'd get dinner overwith early on in the day so it could just be popped in the oven come dinnertime. This dish is prepared 8 hours beforehand (it's meant for a brunch so typically it would sit overnight) so it can soak up the egg mixture and blend flavors. It was very easy to make and was much-appreciated by dinner time, since I'd spent 7 hours making cookies and treats.
The flavor is pretty bland, but it isn't a terrible dish. It was good. I'd make it again with some changes; for example, I'd use a stronger cheese (cheddar maybe?) and add some other spices. I did throw in some cayenne pepper today but we didn't even notice it. It's probably not a make-again though.
Broccoli, Mushroom, and Cheese Breakfast Strata
From Healthy Appetite with Ellie Krieger
4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
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
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.
Yield: 8 servings