Broccoli, Mushroom and Cheeese Breakfast Strata

A great way to use up day old bread. Recipe from Ellie Kreiger on Food Network. This is an easy, make ahead dish that can feed a crowd.

• Ready In: 8 hrs 55 mins
• Serves: 8

Ingredients

• 4  teaspoons olive oil
• 1  large onion, diced (about 2 cups)
• 3  garlic cloves, minced
• 3  cups  sliced mushrooms
•  cooking spray
• 1  whole wheat baguette, crusts removed, cubed (about 5 cups)
• 8  eggs
• 8  egg whites
• 2  cups 1% low-fat milk
• 1  tablespoon Dijon mustard
• 10  ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
• 1⁄3 cup  grated parmesan cheese
• 1  cup  shredded part-skim mozzarella cheese
• 1⁄2 cup  thinly sliced sun-dried tomato, reconstituted
• 1  tablespoon  minced fresh thyme leave
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper

Directions

1. Heat 2 tsp oil in nonstick skillet over meduim heat.
2. Add onions and saute until translucent, about 4 minutes.
3. Add garlic and cook another 1 minute.
4. Transfer onion mixture to a medium bowl and let cool.
5. Heat remaining 2 tsp oil in the skillet and saute mushrooms until the release all their water, about 6-7 minutes. Remove from heat and cool completely.
6. Spray an oval baking dish with cooking spray.
7. Arrange bread cubes in the dish.
8. In a large bowl, beat eggs, egg whites, milk and mustard until incporporated.
9. Add mushrooms, onion-garlic mixture, broccoli, parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, salt and pepper and stir to incorporate.
10. Pour mixture over bread, making sure to saturate bread.
11. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
12. Preheat oven to 350 degrees F.
13. Remove plastic wrap and bake for 55-60 minutes or until center is set.