Low Fat Turkey Bacon and Vegetable Strata |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I wanted to lighten up traditional strata for a brunch. You can use any veggies you have around or another lean meat, but I did this version with red bell peppers and broccoli. Ingredients:
10 slices light bread |
8 slices turkey bacon, chopped |
1 cup broccoli, chopped |
1 cup red bell pepper, chopped |
1/2 cup onion, chopped |
1/4 cup parmesan cheese, grated |
1/2 cup reduced-fat cheddar cheese, shredded |
3 eggs |
3 egg whites |
1 1/2 cups skim evaporated milk |
1 teaspoon dijon mustard |
1 tablespoon fresh parsley or 1 tablespoon basil, chopped |
salt |
pepper |
Directions:
1. In a nonstick pan, cook turkey bacon until fat renders. Drain as much fat as possible. Add onions, peppers, and broccoli. Cook about 5 minutes, just to soften.
2. Tear bread into 1 inch pieces and layer in a large casserole dish (9x13). Stir bacon and vegetable mixture into bread.
3. In a bowl combine eggs, egg whites, milk, herbs, mustard, salt, and pepper. Pour over bread in the casserole dish.
4. Cover and store casserole in the fridge overnight.
5. In the morning, remove from fridge and top with cheeses. Bake in a 350°F oven for about an hour until fully cooked and a toothpick comes out clean.
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