Overnight Strata

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 teaspoons corn oil margarine
• 1 cup sliced mushroom
• 1 large onion, diced (2 cups)
• 16 slices bread, crust removed
• 1/2 lb lean bacon, cooked crisp and crumbled
• 3/4 cup diced celery
• 2 anaheim chilies, seeds removed and diced
• 1/2 lb reduced-fat sharp cheddar cheese, grated (2 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed, crushed
• 1 large tomato, peeled and thinly sliced
• 1 cup liquid egg substitute
• 2 large eggs, slightly beaten
• 3 cups low-fat milk
• 1 tablespoon dijon mustard

Recipe

• 1 melt the margarine in a large skillet over medium heat.
• 2 add the mushrooms and onions and cook, stirring, until just slightly tender, 2 minutes.
• 3 spray a 9 x 13-inch baking dish with non stick vegetable spray.
• 4 place 8 of the bread slices in the prepared dish.
• 5 layer half of the mushrooms and the onions, bacon, celery, and chilies on top of the bread and finish with half of the cheese.
• 6 sprinkle with half of the salt, pepper, and dill.
• 7 repeat the bread layer and the remaining half of the ingredients as above but add the tomato slices before the cheese.
• 8 thoroughly mix the egg substitute, eggs, milk and mustard and pour into the dish.
• 9 cover with wax paper or plastic wrap and refrigerate overnight.
• 10 before baking, allow the strata to stand at least 30 minutes at room temperature.
• 11 preheat oven to 350 degrees f.
• 12 bake the strata, uncovered, until bubbly and lightly browned, 45 minutes.
• 13 remove from the oven and allow to cool for 5 minutes before slicing.