Broccoli Strata

Serve brunch in a new way - egg bake strata made using broccoli florets, cheese and a tasty sourdough base. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2016

Ingredients

medium onion, chopped

cup julienne-cut (2x1/8x1/8-inch) carrots

cups frozen 100% broccoli florets, thawed

slices day-old sourdough, French or English muffin bread

oz. (1 cup) shredded Italian cheese blend

1 1/2

cups fat-free half-and-half or milk

cup refrigerated or frozen fat-free egg product, thawed, or 4 eggs

teaspoon garlic-pepper blend

tablespoons shredded fresh Parmesan cheese

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1

Spray 8-inch square (2-quart) glass baking dish and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add onion and carrots; cook and stir 3 to 4 minutes. Add broccoli; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
2

Cut bread into large cubes; place in sprayed baking dish. Spoon broccoli mixture over bread. Sprinkle Italian cheese blend evenly over top.
3

In medium bowl, combine half-and-half, egg product and garlic-pepper blend; beat until smooth. Pour over broccoli mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
4

Heat oven to 350°F. Uncover strata; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares.

A strata is a dish of layered ingredients such as bread, cheese and vegetables or meats. A rich egg-and-milk mixture is poured over the layers and the dish is baked until it is set.
By using the refrigerated egg product and fat-free half-and-half, the fat grams in this recipe are reduced by about 10 grams per serving and the cholesterol is reduced by about 165 milligrams per serving.
At breakfast or brunch, serve fresh fruit and cinnamon rolls of muffins with this strata.