Cheese Egg Casserole by Linda Larsen

This is a strata, or a casserole made of bread, cheese, and vegetables baked in an egg custard until puffed and golden.

Serves 4

Calories: 305.93

Fat: 11.94 grams

Saturated Fat: 3.92 grams

Cholesterol: 90.89 mg

Sodium: 502.93 mg

6 slices stale Oat Bran French Bread (page 37)

2 eggs

6 egg whites

1 cup 1% milk

⅛ teaspoon dry mustard

½ teaspoon salt

⅛ teaspoon pepper

1 tablespoon olive oil

2 onions, chopped

3 cloves garlic, minced

1 cup shredded low-fat sharp Cheddar cheese

Arrange bread slices in a single layer in a shallow baking dish so they fit snugly. In a small bowl, combine eggs, egg whites, milk, mustard, salt, and pepper and beat well. Pour over bread.
In a small skillet, cook onion and garlic in olive oil until tender, about 5 to 6 minutes. Sprinkle onion mixture and cheese over the bread in casserole. Cover and refrigerate overnight.
The next day, preheat oven to 350°F. Bake casserole, uncovered, until golden brown and puffed, 25 to 35 minutes. Cut into squares and serve immediately.

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