Ingredients
- Ingredients
- 12 * 12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
- 2 * 2 tablespoons butter
- 2 * 2 cups chopped onion
- 2 * 2 (8-ounce) packages presliced mushrooms
- * Cooking spray
- 1 1/2 * 1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
- 8 * 8 center-cut bacon slices, cooked and crumbled
- 3 * 3 cups 1% low-fat milk
- 1 1/2 * 1 1/2 cups egg substitute
- 2 * 2 teaspoons chopped fresh thyme
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/4 * 1/4 teaspoon salt
- * Thyme sprigs (optional)
Preparation
Step 1
Preparation
Preheat oven to 350°.
Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
Preheat oven to 350°.
Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.
Nutritional Information
Calories:
313 (30% from fat)
Fat:
10.4g (sat 5g,mono 4.2g,poly 0.8g)
Protein:
21.7g
Carbohydrate:
35.5g
Fiber:
2.7g
Cholesterol:
25mg
Iron:
1.9mg
Sodium:
737mg
Calcium:
318mg