Broccoli, Mushroom, and Cheese Breakfast Strata

So this is Yum, Yum - but a bit time consuming. It's a nice substitute for the more fatty and high calorie breakfast casseroles.

4 teaspoons olive oil

1 large onion, diced (about 2 cups)

3 garlic cloves, minced

3 cups (8 ounces) sliced mushrooms

Cooking spray

1 whole wheat baguette, crusts removed, cubed (about 5 cups) - I get a wheat french bread baguette and don't remove the crusts - works fine.

8 eggs and 8 egg whites

2 cups lowfat milk

1 tablespoon Dijon mustard

10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed) - I use the frozen

1-ounce (1/3 cup) grated Parmesan

4-ounce (1 cup) part-skim mozzarella cheese

1/2 cup thinly sliced sun-dried tomatoes, reconstituted

1 tablespoon minced fresh thyme leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.

Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.

Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely.

Spray an oval baking dish (or 9x13) with cooking spray. Arrange the bread cubes in the dish.

In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.

Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

Nutrition Information
Calories 250
Carbohydrates 17g
Total Fat 12g
Saturated Fat 3.5g
Protein 21g
Fiber 4g
Sodium 600mg
(Taken from Ellie Krieger on the Foodnetwork)