Think Fast, Think Eggs
Longing for some comfort food? Make it fast by preparing this easy casserole on the spot or layering the ingredients the night before and popping the dish into the fridge to wait for cooking the next day or night. About 20 minutes before you plan to serve it, pop the dish into the microwave. Add a simple tossed salad and the strata makes a speedy and satisfying meal.
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Cooking Spray |
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4 cups day-old marbled-rye bread cubes (about 6 to 8 slices), divided |
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1 cup (4 oz.) shredded reduced-fat Cheddar cheese, divided |
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1 cup (5.5 oz.) cubed cooked lean ham, divided |
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1/2 cup (about 2.5 oz.) chopped sweet red, green or yellow peppers |
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1/2 cup (about 1 oz.) chopped green onions with tops |
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6 eggs |
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1 cup skim or low-fat milk |
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1/2 teaspoon garlic powder |
Evenly coat 8 x 8 x 2-inch baking dish with spray. Line bottom of dish with 2 cups of the bread cubes. Sprinkle with 1/2 cup each of the cheese and ham and all the peppers and onions. Top with remaining 2 cups bread cubes. Sprinkle with remaining 1/2 cup ham. In medium bowl, beat together eggs, milk and garlic powder until well blended. Pour evenly over layers. Cover with plastic wrap.
Microwave on full power 5 minutes. Rotate dish 1/4 turn. Microwave on 50% power, rotating dish 1/4 turn each 3 to 5 minutes, until thermometer inserted near center reads 160° F and/or knife inserted near center comes out clean, about 10 to 12 minutes. Remove plastic wrap. Sprinkle with remaining 1/2 cup cheese.
NOTE: Microwave cooking times are based on full power output of 1000 to 1100 watts. For an oven with lower wattage, allow more time. |
