Broccoli, Mushroom, and Cheese Breakfast Strata

Ingredients

• 5 cups baguette whole wheat cubed
• 10 ounces broccoli frozen cooled thawed steamed chopped (or , )
• 1 tablespoon dijon mustard 
• 8  eggs and egg whites 
• 1 tablespoon thyme leaves fresh minced
• 3  garlic cloves minced
• 2 cups lowfat milk 
• 8 ounces mushrooms sliced
• 4 teaspoons olive oil 
• 2 cups onion diced
• 0.3 cup parmesan grated
• 1 cup part-skim mozzarella cheese 
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 0.5 cup sun-dried tomatoes thinly sliced

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• baking pan

Directions

1. Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.
2. Add the onions and saute until translucent and beginning to brown, about 4 minutes.
3. Add the garlic and continue to cook for another 1 minute.
4. Transfer the onion mixture to a medium bowl and allow to cool.
5. 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.
6. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated.
7. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate.
8. 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.
9. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.