Veggie Filled Breakfast Strata

• Meat

  • 1/2 cup Bacon, cooked slices

• Produce

  • 10 oz Broccoli, frozen
  • 3/4 cup Mushrooms
  • 1/2 Onion, medium
  • 1 Roma tomato
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 tbsp Mustard, grainy
  • 1 tbsp Mustard, yellow

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Baguette, regular sized

• Dairy

  • 2 cups Milk
  • 1 1/2 cups Mozzarella
  • 1/3 cup Parmesan cheese

Found on lydiasflexitariankitchen.com

Description

Ingredients

• 1 regular sized baguette, cut or torn into bite sized pieces
• 10 ounces frozen broccoli, steamed and drained
• 5 eggs
• 2 cups milk
• 1 tablespoon grainy mustard
• 1 tablespoon yellow mustard
• salt and pepper to taste
• 1 tablespoon fresh thyme leaves (1 teaspoon dried)
• ¾ cup sliced mushrooms (small can, drained)
• ½ cup cooked bacon slices, chopped
• ½ medium onion, diced
• 1 roma tomato, seeded and diced
• ⅓ cup Parmesan cheese
• 1½ cups shredded mozzarella

Directions

• Prepare a 9 x 13 casserole or similar sized baking dish with cooking spray or oil. Steam the broccoli while preparing the baguette and other ingredients.
• Beat the eggs with the milk, mustards, salt, pepper and thyme
• Stir in the vegetables and bread. Mix well to ensure the bread is wet. If it seems too dry, add ¼ cup more milk.
• Mix in about half the cheese then transfer everything to the prepared casserole.
• At this point you could cover the casserole dish with foil and store overnight in the fridge.
• When ready to bake preheat the oven to 350°F/180°C. Leave the foil on top and bake for 20 - 25 minutes. Remove the foil and sprinkle the rest of the cheese on top. Continue baking for another 20 - 25 minutes or until the eggs are set and a knife inserted into the center comes out clean.