VARIABLE VEGETABLE STRATA

cooking spray
6 slices day-old bread
1 to 2 cups chopped cooked vegetables
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese
6 eggs
1 can (10.75 oz.) low-fat, cream of mushroom soup, undiluted
1/2 cup non-fat or low-fat (1%) milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon pepper

Evenly coat an 8x8x2-inch (or 2-quart rectangular) baking dish with cooking spray.

Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.

In a medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover.

Refrigerate several hours or overnight.

Bake in preheated 350 degree F oven until knife inserted near the center comes out clean and top is golden brown, about 50 to 60 minutes.

Servings: 4
Source: University of Nebraska Cooperative Extension