Breakfast recipes can sometimes become a bland mix of eggs, potatoes and breakfast meats that end up slowing you down more than energizing you for day. This delicious breakfast bake however, is filled with fresh seasonal vegetables for the tasty nutrients you need for the day and Italian bread to fill you until lunch. You even cut the calories in this recipe by using egg substitutes.
No-Stick Cooking Spray
1 medium onion, chopped (1 med = 1/2 cup)
1 small zucchini, sliced
1 small red or green bell pepper, finely chopped
2 cups Italian bread cubes (1 inch)
1/3 cup shredded part-skim mozzarella cheese
1 cup Egg Beaters® Original (1 cup = 8 oz.)
3/4 cup fat free milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally. Add bread cubes; mix lightly. Spoon into prepared baking dish. Sprinkle with cheese.
Beat Egg Beaters, milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture. Cover. Refrigerate at least 30 minutes or overnight.
Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting into 4 squares to serve.
Tip: Use any seasonal vegetables you like in this recipe to make this strata unique and different every time.