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Smoked Cheese Strata

Source of Recipe


The Seattle Times






List of Ingredients



• -- Croutons --
  
• 4 cups day-old French bread cubes, about 1/2-inch
  
• 3 Tbsp olive oil
  
• 2 medium cloves garlic, peeled and forced through a press
  
• 1/2 tsp Italian herbs
  
• .
  
• -- Strata --
  
• 1/3 cup dried tomatoes
  
• 6 slices reduced-fat bacon or turkey bacon, cut into slivers
  
• 2 ounces prosciutto, cut into slivers
  
• 1/4 cup thinly sliced green onions
  
• 1-1/2 cups egg substitute (or 6 eggs)
  
• 2 cups lowfat milk
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 lb. grated lowfat mozzarella cheese
  
• 1/4 lb. smoked Cheddar cheese, grated
  






Instructions



1. To prepare the croutons: Spread the bread cubes in a baking pan. Combine the olive oil, garlic and herbs; pour over the bread and stir to coat. Bake in a preheated 350-degree oven 15 to 20 minutes, or until golden. Stir occasionally. Cool. (This can be done 2 days in advance and held in a plastic bag.)
   
   
2. To prepare the strata: Cover the dried tomatoes with boiling water and let sit 20 minutes, until softened. Drain and cut into slivers.
   
   
3. Cook the bacon until the fat has been rendered and is just becoming crispy. Pour off the excess fat. Add the prosciutto and cook 2 minutes. Set aside and cool slightly.
   
   
4. Spray a casserole dish, such as a 9x13-inch baking dish, with nonstick vegetable spray. Spread the croutons in the bottom. Top with the dried tomatoes, meat mixture and green onions. Whisk together the egg substitute, milk and pepper. Pour over the strata ingredients. Sprinkle the top with the cheeses. Cover and refrigerate overnight.
   
   
5. Remove from refrigeration 1 hour before cooking. Bake in a preheated 350-degree oven 45 minutes. Test the center for doneness and continue cooking a few minutes longer if still too liquidy in the center. Let sit 10 minutes before serving.
   
   Makes 8 to 10 servings.