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 cubes | May use whole wheat |
| 1 cup nonfat milk | |
| 3 cups frozen hash brown potatoes, shredded style | |
| 1 can (14 oz.) diced tomatoes | Use no added salt |
| 1 cup sliced fresh mushrooms | Wash, trim and slice |
| 1 onion, diced | Wash, 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375°F. Spray a baking dish with cooking spray; set aside | |
| 2 | Combine Egg Sub., milk, salt and pepper in large bowl | |
| 3 | Add all remaining ingredients; toss to coat | |
| 4 | Place mixture in dish | |
| 5 | Bake 40 minutes uncovered or until knife inserted in center comes out clean | Internal temperature must be 165 ° F for 15 seconds. |
| 6 | Remove from oven; let stand 5 minutes | |
| 7 | Cut into squares to serve. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
