Serve brunch in a new way - egg bake strata made using broccoli florets, cheese and a tasty sourdough base.
Broccoli Strata
- Prep Time 25 min
- Total 5 hr 20 min
- Servings 6
- Ingredients 9
Ingredients
- 1 medium onion, chopped
- 1 cup julienne-cut (2x1/8x1/8-inch) carrots
- 2 cups frozen 100% broccoli florets, thawed
- 6 slices day-old sourdough, French or English muffin bread
- 4 oz. (1 cup) shredded Italian cheese blend
- 1 1/2 cups fat-free half-and-half or milk
- 1 cup refrigerated or frozen fat-free egg product, thawed, or 4 eggs
- 1 teaspoon garlic-pepper blend
- 2 tablespoons shredded fresh Parmesan cheese
Instructions
-
Step1Spray 8-inch square (2-quart) glass baking dish and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add onion and carrots; cook and stir 3 to 4 minutes. Add broccoli; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
-
Step2Cut bread into large cubes; place in sprayed baking dish. Spoon broccoli mixture over bread. Sprinkle Italian cheese blend evenly over top.
-
Step3In medium bowl, combine half-and-half, egg product and garlic-pepper blend; beat until smooth. Pour over broccoli mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
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Step4Heat oven to 350°F. Uncover strata; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares.
Nutrition
220
Calories
7g
Total Fat
15g
Protein
25g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 15mg
- 5%
- Sodium
- 550mg
- 23%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 15%
- 15%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 Lean Meat; 1/2 Fat;Tips from the Betty Crocker Kitchens
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