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Breakfast Strata With Spinach And Gruyere

Breakfast Strata With Spinach And Gruyere


  • 4 cups chopped vidalia onions or other sweet onion
  • 1 cup very thin slices prosciutto or ham, chopped
  • 1/3 cup water
  • 2 1/2 cups nonfat milk
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon black pepper
  • 1 (8 ounce) carton egg substitute
  • 8 cups cubed French bread (about 9 oz)
  • 1 cup shredded gruyere or jarlsberg cheese or swiss cheese, divided


  1. Heat a large nonstick skillet over medium high heat.
  2. Add onion & proscuitto, and saute 5 minutes or until onion begins to brown.
  3. Add water; cover, reduce heat and simmer 30 minutes.
  4. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
  5. Combine milk, mustard, pepper, and egg substitute in a large bowl and stir with a whisk until
    mixture is well blended.
  6. Stir in onion mixture. Add bread, tossing gently to coat.
  7. Arrange half of bread mixture in a single layer in an 11×7″ baking dish.
  8. Sprinkle with 1/2 cup cheese and top with remaining bread mixture.
  9. Cover strata and chill for 8 hours or overnight.
  10. Preheat oven to 350 degrees.
  11. Uncover strata and bake at 350 for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.
Breakfast Strata With Spinach And Gruyere
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