Asparagus, Bacon and Cheese Strata
4-5 slices light whole wheat bread
1/2 cup onion(s), diced
1 cup asparagus, fresh, or frozen and thawed, cut into 1-inch pieces
4 slices turkey bacon (I used the Jennie-O extra lean), diced
3/4 cup fat-free skim milk
2 tsp Dijon mustard
4 large whole eggs
5 large egg whites
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 cup shredded cheese (I used an Italian blend)
1 Tbsp grated Parmesan cheese, divided
Preheat oven to 350 degrees. Prepare a round baking dish with cooking spray and arrange bread slices tightly in the bottom.
In a large bowl, toss asparagus pieces, chopped onion, and finely diced bacon pieces together. Layer evenly over bread pieces. Sprinkle with ½ tablespoon Parmesan cheese and half cup of shredded cheese of your choice.
In the same large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread, veggies, and cheeses, allowing milk mixture to soak in for a minute. Top with remaining cheeses.
Bake for about 40 minutes until cheeses are bubbling and slightly browned and the eggs are cooked through. Slice into 8 servings and enjoy!
This is such a great way to use up leftover veggies – you could use squash, zucchini, bell peppers, mushrooms, you name it! It makes for really good leftovers, too. I enjoyed it because it is a warm, filling breakfast, but much fewer calories (not to mention full of good stuff for you – namely fiber, lean protein, etc) than a bowl of cereal!