Low-Fat Spring Brunch Strata


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No need to hunt for that special Easter brunch recipe. Here is a make-ahead morning meal perfect for any spring morning. This egg- cellent breakfast casserole is prepared the night before, so you can rise, shine and dine. The good news is you don't need feasts high in fat and calories to celebrate spring. All of the fats in this recipe have been reduced to leave a healthy dish that delivers loads of fiber and phytochemicals.

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Serving Size / Yield

8 servings


  • 2 tsp. olive oil
  • 2 C. chopped mushrooms
  • 1 medium yellow onion, chopped
  • 2 medium tomatoes, seeded and chopped
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 5 slices crusty whole wheat bread, cubed
  • 1/4 C. fresh basil leaves, shredded
  • 2 Tbs. fresh oregano leaves
  • 1/2 C. reduced-fat cheddar cheese
  • 2 large eggs
  • 4 egg whites
  • 1 1/2 C. low-fat milk
  • 1/2 tsp. dry mustard powder

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In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms. Sauté, stirring frequently, about 7 minutes until the mushrooms have released all of their liquid. Add the onion and tomatoes, salt and pepper and continue to cook for 5 minutes. Remove the skillet from the heat. Spray a 9x9-inch glass baking dish with nonstick cooking spray. On the bottom of the dish, evenly arrange half of the cubed bread.

Evenly spoon half of the vegetable mixture over the bread. Sprinkle with half the basil, oregano and cheese. Repeat this process with the bread, vegetable mixture, herbs and the cheese. Beat the eggs and egg whites with the milk, mustard powder and additional salt and pepper, if desired. Pour the egg mixture over the bread and vegetables. Cover with plastic wrap and refrigerate for several hours or overnight. Preheat the oven to 375 degrees. Bake the strata for 45-50 minutes, or until it is puffed and golden in color and cooked through.

Yield: 8 servings

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