Rye-Pumpernickel Strata with Bleu Cheese
Savory breakfast is traditional in the Mediterranean. This dish is perfect to serve at brunch as well.
3 (1½-inch) slices seedless rye bread
3 (1½-inch) slices pumpernickel bread
½ teaspoon extra-virgin olive oil
2 whole eggs
6 egg whites
¼ cup skim milk
¼ cup plain nonfat yogurt
2 ounces bleu cheese
Fresh-cracked black pepper, to taste
Preheat oven to 375°.
Tear the bread into large pieces. Grease a 2-quart casserole pan with the oil.
In a large mixing bowl, beat the eggs and egg whites; add the milk, yogurt, and cheese. Place the bread pieces in the prepared casserole pan, then pour in the egg mixture. Bake for 40 to 50 minutes, until the mixture is set and the top is golden brown. To serve, cut into squares and season with pepper.