This breakfast strata recipe, loaded with onions, leeks and asparagus, is a great way to serve eggs to a crowd for brunch. This healthy breakfast casserole is lightened up by using less bread, low-fat milk and more vegetables. The egg mixture and vegetables can be made ahead, but plan to put the strata in the oven to bake about 1 hour before you want to serve it. Source: EatingWell Magazine, May/June 2013

Julee Rosso
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Ingredients

Directions

  • Cut bread into 1/4-inch cubes. Whisk eggs in a large bowl. Whisk in milk, wine (or another 1/2 cup milk), dry mustard, nutmeg, salt and pepper. Stir in the bread. Let stand at room temperature while you prepare the vegetables. (If baking the next day, cover and refrigerate the egg mixture.)

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  • Heat oil in a large skillet over medium heat. Add onions, leek and garlic; cook, stirring frequently, for 5 minutes. Reduce heat to low and continue cooking very gently, stirring occasionally, until the onions have a little color and appear almost melted, 30 to 45 minutes more.

  • Meanwhile, bring 1 inch of water to a boil in a medium skillet. Add asparagus, cover and cook for 2 minutes. Drain and let cool; pat dry.

  • Coat a 9-by-13-inch baking dish (or similar 3-quart dish) with cooking spray.

  • When the onions are done, stir in scallions (or chives) and cook, stirring for 2 minutes. Transfer to the prepared baking dish and spread into an even layer. Sprinkle the asparagus over the onion mixture. (If baking the next day: cover and refrigerate the vegetables in the baking dish.)

  • If the egg mixture and vegetables were refrigerated overnight, remove from the refrigerator, uncover and let stand at room temperature for 1 hour.

  • Preheat oven to 350 degrees F.

  • Scatter strips of prosciutto over the vegetables. Stir 1/4 cup cheese, parsley, mint and lemon zest (if using) into the egg mixture until well combined, then pour the egg mixture over the vegetables. Sprinkle the remaining 1/4 cup cheese over the top.

  • Bake the strata just until firm to the touch in the middle and an instant-read thermometer inserted into the center registers at least 160 degrees F, 30 to 40 minutes. Remove from the oven, very carefully cover with foil to keep warm and let rest for 20 to 30 minutes before serving.

Tips

Make Ahead Tip: Prepare egg mixture (through Step 1) and vegetables (Steps 2-5) and refrigerate separately for up to 1 day; remove from the refrigerator about 1 hour before baking (2 hours before serving).

Nutrition Facts

227 calories; 11.8 g total fat; 288 mg cholesterol; 599 mg sodium. 12.6 g carbohydrates; 15.4 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
04/23/2013
Delicious as well as lovely Tried this last night but only made half the recipe for the two of us which also provided ample leftovers. Followed the instructions and prepped ingredients ahead but refrigerated separately; brought up to room temperature; combined and baked. The nutmeg did not appeal so left it out. Also used speck rather than prosciutto since it was the option on hand. Delicious - will make again. Pros: Most ingredients prepped ahead easy to cut in half Read More