Asparagus Breakfast Strata |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
Ingredients:
3 cup(s) skim milk |
2 cup(s) egg substitute |
1 tablespoon(s) dijon mustard |
2 teaspoon(s) dried basil |
1 teaspoon(s) salt |
2 tablespoon(s) butter, melted |
2 tablespoon(s) all-purpose flour |
2 cup(s) (8 ounces) shredded reduced-fat cheddar cheese |
1 10-ounce package(s) frozen cut asparagus, thawed or 2 cups cut fresh asparagus, cooked |
2 cup(s) sliced fresh mushrooms |
10 cup(s) cubed reduced-calorie bread |
Directions:
1. • In a large bowl, beat the milk, egg substitute, mustard and basil. Gently stir in remaining ingredients.
2. • Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
3. • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
|
|