Broccoli, Mushroom And Cheeese Breakfast Strata - cooking recipe

Ingredients

4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups sliced mushrooms
cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs
8 egg whites
2 cups 1% low-fat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1/3 cup grated parmesan cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomato, reconstituted
1 tablespoon minced fresh thyme leave
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Preparation

Heat 2 tsp oil in nonstick skillet over meduim heat.
Add onions and saute until translucent, about 4 minutes.
Add garlic and cook another 1 minute.
Transfer onion mixture to a medium bowl and let cool.
Heat remaining 2 tsp oil in the skillet and saute mushrooms until the release all their water, about 6-7 minutes. Remove from heat and cool completely.
Spray an oval baking dish with cooking spray.
Arrange bread cubes in the dish.
In a large bowl, beat eggs, egg whites, milk and mustard until incporporated.
Add mushrooms, onion-garlic mixture, broccoli, parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, salt and pepper and stir to incorporate.
Pour mixture over bread, making sure to saturate bread.
Cover with plastic wrap and refrigerate overnight or at least 8 hours.
Preheat oven to 350 degrees F.
Remove plastic wrap and bake for 55-60 minutes or until center is set.