SKINNY SPRING BRUNCH STRATA

Skinny Spring Brunch Strata image

57% less sat fat • 80% less cholesterol than the original recipe.

Provided by Betty Crocker Kitchens

Time 3h30m

Yield 6

Number Of Ingredients 10

Ingredients

4 English muffins, torn or cut into bite-size pieces (4 cups)
1 1/2 cups cubed cooked ham (7 to 8 ounces)
1 package (9 oz.) frozen asparagus cuts, thawed and drained
1 cup shredded Swiss cheese (4 ounces)
1 cup frozen or refrigerated egg product, thawed
1/4 cup sour cream
1 tablespoon Dijon-style mustard
1 1/4 cups milk
2 tablespoons finely chopped onion
1/8 teaspoon black pepper

Steps:

In a greased 2-quart square baking dish, spread half of the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
In a medium bowl, whisk together egg product, sour cream, and mustard. Stir in milk, onion, and pepper. Pour over layers in dish. Press top layer into liquid with the back of a wooden spoon. Cover and chill for 2 to 24 hours.
Preheat oven to 325° F. Bake, uncovered, for 55 to 60 minutes or until internal temperature registers 160°F on an instant-read thermometer. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g