Tomato-Mushroom Strata
Minutes Prep time: 10
Minutes Total time: 65
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 65
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
8 eggs
1/4 cup fat free milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups French bread cubes (1-inch cubes)
1-1/2 cups frozen hash brown potatoes, shredded style
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1 can (8 oz drained wt each) sliced mushrooms, drained
1/2 cup shredded reduced fat Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 211 mg | 21% |
Carbohydrate | 18 g | 6% |
Cholesterol | 256 mg | 85% |
Total Fat | 10 g | 15% |
Iron | 2 mg | 12% |
Calories | 219 kcal | 11% |
Sodium | 620 mg | 26% |
Protein | 14 g | 28% |
Saturated Fat | 4 g | 18% |
Sugars | 4 g | 0 |
Vitamin C | 6 mg | 11% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Whisk together eggs, milk, salt and pepper in large bowl. Add all remaining ingredients; toss to coat. Place mixture in dish.
Bake 50 minutes uncovered or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.
French bread works best for this strata, but if it is unavailable, try using another firm white bread, dry bread or toasted bread. When a piece of French bread becomes too stale to eat fresh, wrap well and place in freezer to have available the next time you want to make this recipe.
Tomato-Mushroom Strata