Low Fat Breakfast Strata
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 179.6
- Total Fat: 2.8 g
- Cholesterol: 26.7 mg
- Sodium: 472.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.9 g
- Protein: 12.3 g
View full nutritional breakdown of Low Fat Breakfast Strata calories by ingredient
Introduction
Inspiration: http://www.recipetineats.com/cheese-and-bacon-breakfast-strata-cake-bread-bake/<
BR>
Needed to use left over Challah, fat free (or as near as possible). This first rendition was not bad but needs more seasoning.
Update
Had some for lunch and on a whim used the last bit of Rose City Pepperheads Mango Madness. YUMMMMMMMMY! In fact, it would be better with just a plain, non-marinated tempeh (the crispness of the tempeh survived the baking nicely). That would also reduce the sodium level considerably. Can't wait to try this again. Just have to figure out where we found that jelly. (It's both spicy and sweet, made with sweet red peppers and mango peppers.)
Inspiration: http://www.recipetineats.com/cheese-and-ba
con-breakfast-strata-cake-bread-bake/<
BR>
Needed to use left over Challah, fat free (or as near as possible). This first rendition was not bad but needs more seasoning.
Update
Had some for lunch and on a whim used the last bit of Rose City Pepperheads Mango Madness. YUMMMMMMMMY! In fact, it would be better with just a plain, non-marinated tempeh (the crispness of the tempeh survived the baking nicely). That would also reduce the sodium level considerably. Can't wait to try this again. Just have to figure out where we found that jelly. (It's both spicy and sweet, made with sweet red peppers and mango peppers.)
Number of Servings: 9
Ingredients
-
10 slices (2/3 of 7 oz package) Treehouse Tempeh, Smoky Maple Bacon
1.5 c Nulaid ReddiEgg (egg whites only)
1-1/3 c fat free Darigold milk
1/2 t salt, 1/8 t pepper
approx 5 c cubed/oven dried left over bread (sliced bread into rather larger chunks and then dried in 350F oven for about 10 minutes, turning over once after 5 minutes; next time I may lightly spray with olive oil and lightly season with coordinating flavors, such as garlic before baking -- making it more like croutons)
scant 1/4 c Parma! Vegan Parmesan Alternative, Garlicky Green (estimated amount; used about 1/2" from a new bottle)
4 medium crimini mushrooms, sliced very thin
1/2 large red pepper, sliced thin and crosscut about 3/8" long
Tips
Consider using other Tempeh flavors or create your own. Add a lot of seasoning as it gets lost.
Directions
In non-stick skillet, using non-stick spray as needed, browned Tempeh. Repeated with mushrooms and bell pepper.
Mixed all ingredients and placed in non-stick sprayed glass casserole dish (Pyrex storage, 9" x 7" x 2.5", 11 c / 2.5). Refrigerated over night.Next day, pressed bread into liquid insuring all soaking egg/milk mixture. Refrigerated about another hour (which may not have been necessary but I wasn't ready to cook).
Preheated oven to 375F. Put dish in covered and lowered temp to 350F.
Cooked 25 minutes covered and 20 minutes uncovered. Let sit about 10 minutes.
Texture was lovely, but taste was a little bland. Needs more seasoning, but uncertain what.
Next time I will use entire bell pepper -- the sweetness was a nice balance to the Tempeh bacon flavor. Could probably also use onion, celery and any other vegetables. Might need more cooking time to accommodate additional moisture from vegetables.
Made 12 small or 9 large servings.
For nutritional information, I had to use a few built in ingredients since, for example, I had no way to accurately determine the nutritional information for the bread I used. For this estimate, I used, "Panera Bread Braided Challah, 6 serving" (servings are 2 ounces each and estimate I had 3/4 #)
Serving Size: 9 large, 12 small
Mixed all ingredients and placed in non-stick sprayed glass casserole dish (Pyrex storage, 9" x 7" x 2.5", 11 c / 2.5). Refrigerated over night.Next day, pressed bread into liquid insuring all soaking egg/milk mixture. Refrigerated about another hour (which may not have been necessary but I wasn't ready to cook).
Preheated oven to 375F. Put dish in covered and lowered temp to 350F.
Cooked 25 minutes covered and 20 minutes uncovered. Let sit about 10 minutes.
Texture was lovely, but taste was a little bland. Needs more seasoning, but uncertain what.
Next time I will use entire bell pepper -- the sweetness was a nice balance to the Tempeh bacon flavor. Could probably also use onion, celery and any other vegetables. Might need more cooking time to accommodate additional moisture from vegetables.
Made 12 small or 9 large servings.
For nutritional information, I had to use a few built in ingredients since, for example, I had no way to accurately determine the nutritional information for the bread I used. For this estimate, I used, "Panera Bread Braided Challah, 6 serving" (servings are 2 ounces each and estimate I had 3/4 #)
Serving Size: 9 large, 12 small