Three-Cheese Vegetable Strata
Ever wonder what to do with all your stale, left-over bread? Well
this recipe provides a delicious solution that can be made the night
before for an easy early morning start. Feel free to experiment with
other vegetables and/or leftover meats and sausage for a more protein
rich alternative.
Yield: Eight servings |
| Ingredients |
| 3 cups |
button mushrooms, cleaned and sliced |
| 3 cups |
asparagus, sliced |
| 1 cup |
Spanish onion, small dice |
| 6 slices |
sourdough bread, crust removed, diced large |
| 1/4 cup |
cheddar cheese, grated |
| 1/4 cup |
goat cheese, crumbled |
| 1/4 cup |
parmesan cheese, grated |
| 2 to 3 |
large eggs |
| 1 1/4 cup |
whole milk |
| 1/2 tsp |
salt |
| 1 1/4 oz |
unsalted butter |
|
| Nutrition Facts |
| Total Calories |
123 |
| Calories from Fat |
70 |
| Total Fat |
8g |
| Saturated Fat |
5g |
Cholesterol
|
73mg |
| Sodium |
572mg |
| Carbohydrates |
6g |
| Fiber |
1g |
| Sugar |
3g |
| Protein |
7g |
|
The night before:
- Butter a 9 by 9-inch medium casserole dish.
- In a heavy skillet,
sauté mushrooms and onions. When tender
add the asparagus and sauté for one minute.
- Layer the bread,
the mushroom mixture, and the cheeses into the prepared casserole
dish.
- Combine the eggs, milk, and salt in a small bowl and whisk until
well blended. Season with salt and pepper. Pour egg mixture over
the mushroom mixture and refrigerate overnight.
In
the morning:
- Preheat oven to 350 degrees F.
- Bake for about 40 minutes or until
the top begins to brown and the eggs are firm.
- Remove from the oven
and let stand for a few minutes before cutting.
|
