Mushroom, Bacon, And Swiss Strata

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 8
• 12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
• 2 tablespoons butter
• 2 cups chopped onions
• 2 (8 ounce) packages pre-sliced mushrooms
• cooking spray
• 1 1/2 cups shredded reduced-fat swiss cheese
• 8 center-cut bacon, slices cooked and crumbled
• 3 cups 1% low-fat milk
• 1 1/2 cups egg substitute
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• fresh thyme sprig (optional)

Recipe

• 1 preheat oven to 350°.
• 2 arrange bread in a single layer on a jelly-roll pan. bake at 350° for 20 minutes or until toasted. place bread cubes in a large bowl.
• 3 melt butter in a large nonstick skillet over medium-high heat. add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. add onion mixture to bread; toss well to combine. arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
• 4 combine milk and next 4 ingredients (through salt), stirring with a whisk. pour milk mixture over bread mixture. cover and refrigerate 8 hours.
• 5 preheat oven to 350°.
• 6 remove strata from refrigerator; let stand at room temperature for 15 minutes. bake strata, covered, at 350° for 30 minutes. uncover and bake an additional 15 minutes or until set. let stand 10 minutes before serving. garnish with thyme sprigs, if desired.