Broccoli Cheddar Strata

By michaelmeiner

Ingredients

• 1 Tablespoon olive or canola oil
• 1 small bunch scallion* -- finely chopped
• 1 small red pepper -- chopped
• 2 cups chopped broccoli
• 1/4 cup water
• 2 cloves garlic -- minced
• 10 ounces frozen chopped spinach -- thawed and squeezed dry
• 1 1/2 cups egg substitute
• 12 ounce can fat free evaporated milk
• 2 Tablespoons dijon mustard
• 8 ounces slightly stale whole wheat Italian bread -- cubed
• 1 cup shredded cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• I used onion when I didn't have scallion

Details

Servings 1

Preparation

Step 1

Heat oil in large nonstick skillet. Add scallions and pepper and saute 3 minutes. Add broccoli, water and garlic. Cook, stirring until broccoli is bright green, about 5 minutes. Stir in spinach, remove from heat and cool.

Whisk the egg, evaporated milk, and mustard in large bowl.

Layer the casserole: Bread cubes, broccoli spinach mixture, 1/3 cup cheddar cheese, egg mixture. Press down to make sure the egg mixture has soaked the bread cubes. Sprinkle evenly with the remaining cheddar cheese and parmesan cheese.

Cover with foil refrigerate 8 hours or overnight. Bake at 325 for 45 minutes. Remove foil and bake until the cheese is bubbly, 10-15 minutes more.

This can be made in a 9 x 13 inch pan or in two smaller (1 1/2 quart) casseroles. It can be frozen (unbaked) instead of placing in the refrigerator for 8 hours. If frozen, defrost in the refrigerator and then bake as directed.