Overnight Strata
Ingredients
- 2 teaspoons corn oil margarine ⓘ
- 1 cup sliced white mushroom ⓘ
- 1 large onion, diced (2 cups) ⓘ
- 16 slices white bread, crust removed ⓘ
- 1/2 lb lean bacon, cooked crisp and crumbled
- 3/4 cup diced celery ⓘ
- 2 anaheim chilies, seeds removed and diced ⓘ
- 1/2 lb reduced-fat sharp cheddar cheese, grated (2 cups) ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon fresh ground black pepper ⓘ
- 2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed, crushed ⓘ
- 1 large tomatoes, peeled and thinly sliced ⓘ
- 1 cup liquid egg substitute ⓘ
- 2 large eggs, slightly beaten ⓘ
- 3 cups low-fat milk ⓘ
- 1 tablespoon Dijon mustard ⓘ
Instructions
- Melt the margarine in a large skillet over medium heat.
- Add the mushrooms and onions and cook, stirring, until just slightly tender, 2 minutes.
- Spray a 9 x 13-inch baking dish with non stick vegetable spray.
- Place 8 of the bread slices in the prepared dish.
- Layer half of the mushrooms and the onions, bacon, celery, and chilies on top of the bread and finish with half of the cheese.
- Sprinkle with half of the salt, pepper, and dill.
- Repeat the bread layer and the remaining half of the ingredients as above but add the tomato slices before the cheese.
- Thoroughly mix the egg substitute, eggs, milk and mustard and pour into the dish.
- Cover with wax paper or plastic wrap and refrigerate overnight.
- Before baking, allow the strata to stand at least 30 minutes at room temperature.
- Preheat oven to 350 degrees F.
- Bake the strata, uncovered, until bubbly and lightly browned, 45 minutes.
- Remove from the oven and allow to cool for 5 minutes before slicing.
Nutrition & Diet Analysis (per serving)
674
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).