PAM® Original No-Stick Cooking Spray
1 carton (16 oz each) Egg Beaters® Original
1/4 cup lowfat (1%) milk
3 cups French bread cubes (3/4-inch cubes)
1/2 cup shredded Swiss cheese, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup chopped yellow onion
1 pkg (6 oz each) baby spinach leaves, coarsely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||3 g||13%|
|Vitamin C||20 mg||33%|
|Vitamin A||5348 iu||107%|
Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray; set aside. Combine Egg Beaters, milk, bread, 1/4 cup cheese, salt and pepper in large bowl. Toss until bread is coated well.
Heat skillet over medium-high heat. Add onion; cook 4 minutes or until lightly browned, stirring occasionally. Add spinach; cook and stir until wilted. Add spinach mixture to Egg Beaters mixture; stir to combine. Gently stir in drained tomatoes just until combined. Place mixture in dish; top with remaining 1/4 cup cheese.
Bake 40 minutes or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Make Ahead: Prepare strata through step 2, adding an addititonal 1/4 cup milk to bread mixture. Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Bake 40 minutes or until knife inserted in center comes out clean.
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