I make this healthy egg strata for Easter brunch every year. It is an absolute hit among everyone, including the kids. I swear everyone will L-O-V-E it! What I really like about this recipe, besides for the fact that it tastes fabulous, is that you make it the night before. All you have to do is wake up on Easter morning and throw it in the oven.
10 slices of bread (day old bread works well)
1 lb of ham (or crumbled cooked turkey sausage)
8 oz of fresh asparagus trimmed and cut into 1-inch pieces (completely optional) In fact I omit it when making it for a large group. (can use spinach or broccoli as substitute for asparagus also)
12 oz of 2% shredded cheddar cheese
1/2 cup diced red pepper
1/2 diced green pepper
1/2 cup minced onion
3 cups of skim milk
4 eggs & 1 cup of egg white substitute **see below
1 tsp. Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
**if you want to use egg substitute only – omit 4 eggs and add 1 more cup of egg substitute
**if you want to use whole eggs only – use 8 total eggs and omit egg substitute
Spray 9 x 13 inch baking dish with cooking spray.
Arrange bread in the bottom of baking dish. Sprinkle next 5 ingredients on top of bread.
Beat eggs and milk together. Add salt, pepper, and Worcestershire sauce to egg mixture. Add eggs to baking dish. Sprinkle paprika on top.
Cover and refrigerate overnight. Bake for breakfast in a 350 degree oven for 45 to 50 minutes.