Mushroom and Tomato Strata

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 cups Egg Substitute
1 cup shredded reduced fat Cheddar cheese
4 cups bread cubesMay use whole wheat
1 cup nonfat milk
3 cups frozen hash brown potatoes, shredded style
1 can (14 oz.) diced tomatoesUse no added salt
1 cup sliced fresh mushroomsWash, trim and slice
1 onion, dicedWash, peel and dice
1 teaspoon basil
1 teaspoon ground garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For gluten free (GF): Use GF bread cubes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 375°F. Spray a baking dish with cooking spray; set aside
2Combine Egg Sub., milk, salt and pepper in large bowl
3Add all remaining ingredients; toss to coat
4Place mixture in dish
5Bake 40 minutes uncovered or until knife inserted in center comes out cleanInternal temperature must be 165 ° F for 15 seconds.
6Remove from oven; let stand 5 minutes
7Cut into squares to serve. 

Jacqueline Larson M.S., R.D.N. and Associates