Prosciutto and Sun-Dried Tomato Strata
Serves 1
321 calories
8g fat
37g carbohydrates
29g protein
1,730mg sodium
7g fiber
½ cup fat-free milk
1 tablespoon fat-free sour cream
¼ cup Egg Beaters
1 tablespoon sun-dried tomatoes, chopped
⅛ teaspoon fresh garlic, minced
2 slices toasted whole wheat bread, cubed
1 ounce prosciutto, chopped
1 tablespoon shredded fat-free mozzarella cheese
1 tablespoon grated reduced-fat
Parmesan cheese
To save time in the morning, assemble all of the ingredients the night before and chill them in the refrigerator overnight. Bake in the morning for a quick, lean breakfast.
In a large bowl, mix milk, sour cream, and Egg Beaters. Add tomatoes and garlic and blend well. Add bread cubes, stirring gently.
Spray two or three muffin molds in a muffin pan with nonstick spray. Scoop 2 tablespoons of strata mixture into the bottom of each muffin mold.
Divide prosciutto, mozzarella, and Parmesan between all the molds. Top with remaining strata mixture.
Bake uncovered at 350°F for 15 to 20 minutes or until egg is thoroughly cooked.
