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For Mother’s Day, nothing beats breakfast in bed or a special brunch made for Mom. This is a wonderful recipe to use up day-old bread and you can also make it ahead. It’s filling, savory and hits the spot.
Mother’s Day Strata
• 3 cups skim milk
• 6 whole eggs
• 6 egg whites
• 1 teaspoon dried thyme
• 10 (1 1/2-ounce) slices whole grain bread, cut into 1/2-inch cubes
• 2 cups cremini mushrooms, sliced
• 1 tablespoon olive oil
• 1 can artichoke hearts in brine, quartered
• 3 ounces goat cheese
• Salt and pepper
• Cooking spray
Preheat oven to 350 degrees.
Place milk, whole eggs, egg whites, goat cheese and thyme in a blender; process until smooth. Pour into a large bowl. Add bread cubes; stir gently to combine. Let stand 10 minutes.
While the bread is soaking, heat the olive oil in a medium saute pan. Add the mushrooms and saute for 8 to 10 minutes or until browned. Season with salt and pepper.
Coat a 13 x 9 inch baking dish with cooking spray. Spread half the bread mixture in the bottom of the pan. Arrange the mushrooms and artichokes on top of the bread then cover it with the remaining bread.
Bake strata at 350 degrees for 40 minutes or until edges are bubbly. Let stand 15 minutes.
* You can assemble the strata and refrigerate overnight then bake in the morning.
Note: I made half the recipe and layered it in a greased (cooking spray) muffin tin then baked it for 15 minutes.
Nutrition Info (per serving):
Fat: 5.7 grams
Saturated Fat: 2.2 grams
Protein: 13 grams
Carbohydrates: 23 grams
Cholesterol: 67.3 milligrams
Sodium: 456 milligrams
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