Crispy, Cheese Egg Bake

This is perfect for tomorrow morning. You make it tonight, let it sit in the fridge overnight, and pop it in the oven - Voila:
(yields 8 servings)

4 T. EVOO
1 large sweet* white onion, diced
1 T. minced garlic
8 oz. (about 3 cups) sliced white mushrooms
1 sour dough* baguette, cubed (about 5 cups)
8 large
8 large egg whites
2 cups 2% milk*
1 T. Dijon mustard
10 oz. broccoli, steamed until tender but still firm. Let cool, cut into small florets, or you can use frozen
4 oz. part-skim mozzarella, shredded (1 cup)
1/3 cup freshly grated Parmesan
1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
1 T. minced fresh lemon* thyme
1/2 t. sea salt
1/2 t. freshly ground pepper
Cooking spray 

Heat 2 T. of the oil in a medium non-stick skillet over med. high heat. Add the onion, and cook - stirring, until softened and beginning to brown (3-5 mins.). Add the garlic and continue to cook for 1 min. Transfer the onion mixture to a medium bowl and let cool. Heat the remaining 2 T. oil in the same skillet over med.-high heat, and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown - 5 to 7 mins. Remove from the heat and let cool completely. Coat a large baking dish (9x13") with
cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, tomatoes, thyme, S&P, and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. cover with plastic wrap; refrigerate overnight or at least 8 hours. Preheat the oven to 350. Remove the plastic wrap from the strata and bake until the top forms a light brown crust - 60-70 mins.

"Take the Joy of Christmas with you every day!"

Have Fun.

Love,

MM