1 ½ lbs. Ground Beef
1 tsp. salt, divided
½ tsp. black pepper pepper, divided
1 Tbsp. olive oil
4 oz. button mushrooms, sliced
1 cup chopped onion
1 tsp. dried thyme leaves, crushed
2 cups milk
5 large eggs
8 cups crustless bread cubes (¾-inch)
2 cups shredded Asiago or fontina cheese
1 cup cherry or grape tomatoes, cut in half
Thinly sliced fresh basil
Preheat oven to 350oF. Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Remove from skillet and season with ½ tsp. salt and ¼ tsp. pepper. Set aside. Pour off drippings from skillet.
Heat oil in same skillet over medium heat until hot. Add mushrooms and onion; cook 3-4 minutes or until vegetables are tender, stirring frequently. Return beef to skillet. Add thyme and cook 3-5 minutes or until heated through, stirring frequently. Remove from heat. Set aside.
Whisk milk, eggs, ½ tsp. salt and ¼ tsp. pepper in large bowl until blended.
Spray 2 ½-3-quart shallow baking dish with nonstick cooking spray. Layer half of bread cubes, ½ cup of cheese and half of beef mixture in dish. Pour half of egg mixture over top. Top with remaining bread cubes, ½ cup cheese and remaining beef and egg mixtures. Sprinkle with remaining 1 cup cheese. Press any dry bread cubes into egg mixture. Cover with aluminum foil; refrigerate 6 hours or as long as overnight.
Bake strata, covered with foil, for 55 minutes. Remove foil. Bake, uncovered, 10-15 minutes or until puffed and lightly browned. Let stand 5 minutes. Top with tomatoes and basil, as desired.
Day-old or stale, good-quality crusty bread, such as French, Italian or sourdough, is recommended for this recipe. Two cups shredded Italian cheese blend may be substituted for Asiago or fontina cheese.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 604; Total fat 35g (Sat. fat 14g;Trans fat 0g); Cholest. 285mg; Sodium 1205mg; Total Carb. 30g; Fiber 3g; Total Sugars 5g; Protein 41g; Vit D (20% DV); Calcium (40% DV); Iron (30% DV); Potas. (24%DV)
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.