Friday, November 16, 2012

Southern Mushroom and Swiss Breakfast Casserole

The holidays are fast approaching, and for many people, the fun and festivities will mean out of town house guests.  Keep your company happy with this yummy twist on a breakfast casserole. Instead of the heavy sausage and cheddar cheese, the low fat swiss and a few slices of bacon add flavor without the calorie over load.   Many people make the mistake of "saving up" calories for a big meal, but a good breakfast is important to keep from over indulging later in the day.  This casserole provides a blend of carbohydrates and protein to help keep everyone full until the main course.  Best of all, it can be assembled the day before adn refrigerated.  Serve with a big bowl of fruit.  

Mushroom and Swiss Breakfast Casserole

12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
2 tsp olive oil 
2 cups chopped onion
2 (8-ounce) packages presliced mushrooms
Cooking spray 
1 1/2 cups shredded reduced-fat Swiss cheese 
6 bacon slices, cooked and crumbled 
3 cups 1% low-fat milk 
1 1/2 cups egg substitute
2 teaspoons chopped fresh thyme
1 Tbsp Southern All Purpose Spice Blend
1/2 teaspoon freshly ground black pepper 
Thyme sprigs (optional)

  1. Preheat oven to 350°.
  2. 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.
  3. Add olive oil to a 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.
  4. Combine milk and next 4 ingredients (through pepper), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
  5. Preheat oven to 350°.
  6. Remove 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. 

2 comments:

  1. I usually eat light meals starting on the Monday of the holiday week and don't worry about my intake the day o,f and go back to eating light meals the day after.

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  2. I forgot to mention that I don't stuff myself silly but eat would I want.

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