Make-ahead Breakfast Strata

28 Dec

Happy holidays!  It’s been a busy yet relaxing week filled with many Fs: family, friends, fun, and fabulous food.  I feel particularly thankful around this time of the year as I know there are many less fortunate than myself.  Despite living in different cities, my immediate family was able to connect again this year.  As we get older and life gets busier, work may not always allow us to travel to spend the holidays together.

Sand-sculpted nativity scene spotted on the beach on Christmas Day

Sand-sculpted nativity scene spotted on the beach on Christmas Day

Christmas morning is the perfect time for a wholesome, make-ahead breakfast to balance the feast that follows later in the day.  This year my mom suggested a strata and I had the perfect recipe in mind.  If you’re not familiar with the term, a strata is essentially just a savory bread pudding.  This strata uses whole grain bread, an equal ratio of egg to egg whites, and is brimming with veggies.  Outside of the holidays, this recipe is perfect for cottage weekends– a bit of quick prep the night before and the dish is ready to go into the oven the following morning. No fuss, no dishes to wash.

I wasn't able to sneak a photo before we dug in-- everyone was too hungry!

I wasn’t able to sneak a photo before we dug in– everyone was too hungry!

I recently bought myself a new camera (Merry Christmas to me!) so you’ll have to bear with me and my many photos as I learn to navigate its settings.  Stay tuned for a few more recipes over the next week or two.  It’s been a treat having the time to cook proper meals!

Layers of goodness

Layers of goodness

You may want to keep an eye on the strata at the 45 minute mark to prevent charring on top!

Keep an eye on the strata at the 45 minute mark to prevent charring on top!

 

Broccoli, Mushroom, and Cheese Breakfast Strata
(adapted from Foodnetwork.com)

4 tsp olive oil
1 large onion, diced (about 2 cups), and preferably a sweet onion, e.g. Vidalia
3 garlic cloves, minced
3 cups (8 oz) sliced mushrooms
5 cups cubed, whole grain bread
8 eggs and 8 egg whites
2 cups low-fat milk
1 tbsp Dijon mustard
1o oz frozen broccoli, thawed (or you can steam fresh broccoli, then cool)
1/3 cup (1 ounce) grated Parmesan cheese
1 cup (4 ounces) grated extra-old cheddar cheese
1/2 cup thinly sliced sundried tomatoes, reconstituted
2 tbsp minced fresh thyme leaves
1 tsp salt  (the original recipe calls for 1/2 tsp but some reviewers said it was too bland)
1/2 tsp freshly ground black pepper

  1. 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.
  2. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 7 minutes. Remove from heat and cool completely.
  3. Spray a large rectangular glass dish (9″x13″ or larger) with cooking spray. Arrange the bread cubes in the dish.
  4. To the onion mixture, add mushrooms, broccoli, and sundried tomato.  Pour over bread cubes, ensuring vegetables are evenly distributed.
  5. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated.  Add Parmesan and cheddar cheeses, thyme, and salt and pepper and stir to incorporate.
  6. Pour mixture over vegetables and bread, making sure liquid saturates bread.  Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
  7. The next day: Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap from strata and bake for 60 minutes, or until top forms a light brown crust and no liquid remains when knife is inserted into centre. You may want to place a baking sheet under the dish to prevent any spillage. An extra 15-20 minutes may need to be added to the baking time depending on the size/depth of your dish – cover dish with foil during this period to prevent the top from burning.

Makes 9 servings. Per serving: 297 kcal, 22 g CHO, 4 g fibre, 15 g fat (5.1 g saturated), 21 g protein, 710 mg sodium.

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