Figure Friendly Mushroom and Bacon Strata

November 4, 2024

45

medium

4

  • Sauté the Vegetables
    • Heat a non-stick skillet over medium heat.
    • Add a drizzle of olive oil and sauté the chopped onion and bell peppers for about 5 minutes until softened.
    • Stir in the sliced mushrooms and continue to sauté for an additional 5 minutes, until the mushrooms are tender.
  • Prepare the Baking Dish
    • Spray a baking dish with non-stick cooking spray.
    • Add the bread cubes to the dish, spreading them evenly.
  • Layer the Ingredients
    • Top the bread cubes with the sautéed mushroom mixture.
    • Sprinkle fresh basil over the top, and season with salt and pepper to taste.
    • Add bacon bits (if using) and sprinkle with shredded cheese.
  • Prepare the Egg Mixture
    • In a separate bowl, whisk together the eggs and milk until well combined.
    • Pour the egg mixture evenly over the bread and vegetable layers in the baking dish.
  • Chill
    • Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This allows the bread to soak up the egg mixture.
  • Bake the Casserole
    • Preheat your oven to 350°F (175°C).
    • Bake the casserole covered with foil for 20 minutes.
    • After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the casserole is puffed and lightly browned.
  • Serve
    • Let the casserole cool slightly before serving. Enjoy your delicious baked egg and bread casserole!
Reviews

Ingredients:

Adjust Servings
4large eggs
4large egg whites
0.5cup milk low fat
2cups bread cubed, stale
0.25cup onion minced
0.25cup bell peppers red, minced, (capsicum)
0.25cup bell pepper yellow, minced
1cup mushroom sliced
2tablespoons basil chopped
2tablespoons bacon bits
1teaspoon olive oil
0.5cup cheese

Directions

1.
Sauté the Vegetables
1. Heat a non-stick skillet over medium heat. | 2. Add a drizzle of olive oil and sauté the chopped onion and bell peppers for about 5 minutes until softened. | 3. Stir in the sliced mushrooms and continue to sauté for an additional 5 minutes, until the mushrooms are tender.
Mark as complete
2.
Prepare the Baking Dish
1. Spray a baking dish with non-stick cooking spray. | 2. Add the bread cubes to the dish, spreading them evenly.
Mark as complete
3.
Layer the Ingredients
1. Top the bread cubes with the sautéed mushroom mixture. | 2. Sprinkle fresh basil over the top, and season with salt and pepper to taste. | 3. Add bacon bits (if using) and sprinkle with shredded cheese.
Mark as complete
4.
Prepare the Egg Mixture
1. In a separate bowl, whisk together the eggs and milk until well combined. | 2. Pour the egg mixture evenly over the bread and vegetable layers in the baking dish.
Mark as complete
5.
Chill
Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This allows the bread to soak up the egg mixture.
Mark as complete
6.
Bake the Casserole
1. Preheat your oven to 350°F (175°C). | 2. Bake the casserole covered with foil for 20 minutes. | 3. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the casserole is puffed and lightly browned.
Mark as complete
7.
Serve
Let the casserole cool slightly before serving. Enjoy your delicious baked egg and bread casserole!
Mark as complete
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