Skinny Spring Brunch Strata Recipes

BRUNCH STRATA

Brunch Strata image

Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It looks irresistible on a breakfast or lunch buffet, and it's easy to cut into neat squares. Make sure you bring the recipe-everyone will want it! -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h20m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 14

Ingredients

1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 large eggs, lightly beaten
4 cups cubed day-old bread
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. , In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture., Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 299 calories, Fat 22g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

SKINNY SPRING BRUNCH STRATA

Skinny Spring Brunch Strata image

57% less sat fat • 80% less cholesterol than the original recipe.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h30m

Yield 6

Number Of Ingredients 10

Ingredients

4 English muffins, torn or cut into bite-size pieces (4 cups)
1 1/2 cups cubed cooked ham (7 to 8 ounces)
1 package (9 oz.) frozen asparagus cuts, thawed and drained
1 cup shredded Swiss cheese (4 ounces)
1 cup frozen or refrigerated egg product, thawed
1/4 cup sour cream
1 tablespoon Dijon-style mustard
1 1/4 cups milk
2 tablespoons finely chopped onion
1/8 teaspoon black pepper

Steps:

In a greased 2-quart square baking dish, spread half of the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
In a medium bowl, whisk together egg product, sour cream, and mustard. Stir in milk, onion, and pepper. Pour over layers in dish. Press top layer into liquid with the back of a wooden spoon. Cover and chill for 2 to 24 hours.
Preheat oven to 325° F. Bake, uncovered, for 55 to 60 minutes or until internal temperature registers 160°F on an instant-read thermometer. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g

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