Cremini mushrooms are sautéed until golden, then tossed with spinach, Swiss cheese and whole-wheat bread. This egg white breakfast casserole is perfect for busy group brunches, as the convenient assembly occurs the night before serving, so when morning comes, simply take it out and bake it until browned. This recipe comes to us from Stephanie, The Recipe Renovator.
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms, sliced
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces Swiss cheese
- 12 egg whites
- 1 1/2 cups nonfat milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices day old whole-wheat bread, cubed
Spray a 9 X 13 inch baking dish with light coating of cooking spray.
Heat the olive oil in a frying pan over medium high heat. Add the sliced mushrooms and sauté for 4-6 minutes, or until golden brown.
Pour the egg whites and milk together in a large bowl. Season with the salt and pepper and mix until blended.
Put the bread cubes, sautéed mushrooms, thawed spinach and Swiss cheese in the dish in even layers. Pour the egg white milk mixture over the layers. Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees.
Bake strata uncovered for 1 hour, or until risen, puffed and browned.