Mushroom Spinach Strata
Yield: One 9x13 pan
Prep Time: 350° for 1 hour
1 Loaf Whole wheat bread (Cubed and coasted)
4C Mushrooms (sliced & sautés)
2 Bxs Spinach/Frozen (Thawed and squeezed)
2C Onions (sautés)
3T Olive oil
6 Egg whites
5C Fat-Free milk
2C Shredded cheddar cheese
½ Bun. Parsley (Fresh chopped)
4Sprigs Rosemary (Fresh chopped)
S&P To taste
1Can Cooking spray
Lightly oil a 9x13 casserole and place half toasted bread inside.
Sauté mushrooms for 3 minutes, add onions, rosemary and parsley and sauté for additional 5 minutes, cool and reserve.
In a large bowl whisk eggs and egg whites for 1 minute, whisk in milk, S &P.
Layer HALF of mushroom/spinach mixture and cheese, repeat with remaining bread and mixture.
Spray foil sealing with sprayed side down and refrigerate overnight. In morning, pre-heat oven to 350° and remove casserole from refrigerator 30 minutes before baking. Place on middle rack loosely covered for 50 minutes (set timer). Carefully remove foil and turn 180 degrees, bake an additional 10-15 minutes until golden.
Remove and let stand for 10 minutes, cut into 12 equal cubes… ENJOY!
Use other ingredients like diced black forest ham, bacon or sausage, kale or anything that screams breakfast for you and your family and friends love!