11-29-15 great, easy but took way longer to cook than 60 minutes, but i used a whole pkg of florentine egg beaters, which isn't that mush more!! and we server with stonewall kitchen farmhouse red relish....yum oh and i used some hearty 7 grain bread instead of the rye and threw in some fennel seeds!
A hearty rye bread strata recipe made with Egg Beaters, Canadian bacon and roasted red peppers
Hands On:20 | Total: 80 | Makes: 6 servings (1-1/3 cups each)
PAMŪ Original No-Stick Cooking Spray
1-1/2 cups Egg BeatersŪ Original (1-1/2 cups = 12 oz)
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon garlic powder
4 cups cubed rye bread (3/4-inch cubes)
3/4 cup chopped Canadian-style bacon
3/4 cup chopped roasted red peppers
1/2 cup shredded reduced fat Cheddar cheese
1/2 cup chopped green onions
Gulden'sŪ Spicy Brown Mustard, optional
Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.
Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.
Serve with mustard, if desired.
6 servings (1-1/3 cups each) Calories 204; Total Fat 4 g(Saturated Fat 2 g); Cholesterol 13 mg; Sodium 673 mg; Carbohydrate 24 g; (Dietary Fiber 2 g, Sugars 9 g); Protein 17 g; Percent Daily Values*: Vitamin A 24%; Vitamin C 16%; Calcium 29%; Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted red peppers can be found in the condiment section of the grocery store.
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