Asparagus, Bacon and Cheese Strata

Asparagus, Bacon and Cheese Strata

Servings:  8

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!