PAM® Original No-Stick Cooking Spray
1 carton (16 oz each) Egg Beaters® Original
1/4 cup fat free milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups French bread cubes (1-inch cubes)
1-1/2 cups frozen hash brown potatoes, shredded style
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1 can (8 oz drained wt each) sliced mushrooms, drained
1/2 cup shredded reduced fat Cheddar cheese
|% Daily Value|
|Total Fat||3 g||4%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||2 g||9%|
|Vitamin C||6 mg||11%|
|Vitamin A||934 iu||19%|
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Combine Egg Beaters, milk, salt and pepper in large bowl. Add all remaining ingredients; toss to coat. Place mixture in dish.
Bake 50 minutes uncovered or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.
French bread works best for this strata, but if it is unavailable, try using another firm white bread, dry bread or toasted bread. When a piece of French bread becomes too stale to eat fresh, wrap well and place in freezer to have available the next time you want to make this recipe.
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