This simple casserole is a delicious and healthy way to start your day. Prepare the night before and put in the oven in the morning for a complete breakfast that is also quick for busy families. Makes 6 servings.
1½ cups Longmont Dairy Farm milk
½ cup Parmesan cheese, grated
½ cup Tillamook shredded cheddar cheese
4 large eggs
1½ tablespoons butter
½ small yellow onion, chopped
1 small zucchini, chopped
5 medium button mushrooms, chopped
½ loaf (5 cups) French Begette, cubed
Prepare all ingredients according to specifications above. Using a large skillet, sauté chopped onions in butter over medium heat until translucent, about 3 minutes. Add chopped mushrooms and zucchini stirring occasionally, about 10 minutes. Remove from heat.
Mix cooked vegetables with Parmesan cheese, Tillamook shredded cheddar cheese and bread cubes.
Pour mixture into a medium casserole baking dish and set aside. Using a large mixing bowl, whisk eggs with milk until fluffy. Pour evenly over ingredients in casserole dish and cover with foil. Place in refrigerator and chill overnight.
When ready to bake, remove from refrigerator and keep dish covered. Preheat oven to 350 degrees F and bake for 45 minutes. Remove foil cover and bake an additional 15 minutes or until top is golden brown. Allow strata to cool for 15 minutes before serving.