Photo: Oxmoor House
Recipe from Cooking Light

Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.

Ingredients

  • 12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
  • 2 tablespoons butter
  • 2 cups chopped onion
  • 2 (8-ounce) packages presliced mushrooms
  • Cooking spray
  • 1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
  • 8 center-cut bacon slices, cooked and crumbled
  • 3 cups 1% low-fat milk
  • 1 1/2 cups egg substitute
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Thyme sprigs (optional)

Preparation

  1. Preheat oven to 350°.
  2. Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
  4. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
  5. Preheat oven to 350°.
  6. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

November 2007

Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013

Nutritional Information

  • Calories: 313
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.7g
  • Carbohydrate: 35.5g
  • Fiber: 2.7g
  • Cholesterol: 25mg
  • Iron: 1.9mg
  • Sodium: 737mg
  • Calcium: 318mg