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- 6 eggs
- 2 cups milk
- ¾ cup Plain Mountain High Yoghurt
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 2 green onions, thinly sliced
- 1/8 teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 slices white or light wheat bread, cubed
- 2 cups (8 ounces) shredded cheddar cheese
- 1½ cups mushrooms, sliced
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In a large glass or ceramic bowl, whisk together eggs, milk, yoghurt, mustard, garlic, green onions, salt, and pepper. Stir in bread cubes, cheese, and sliced mushrooms. Pour into a greased 9x13-inch pan. Cover with plastic wrap and refrigerate overnight.
Remove strata from refrigerator and remove plastic wrap. Bake at 350°F for 50 minutes or until set. Let stand 5 to 10 minutes before serving.
Makes 8 servings.
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| Calories - 280 |
| Total Fat - 14g |
| Cholesterol - 175mg |
| Potassium - 267mg |
| Sodium - 530mg |
| Total Carbohydrates - 25g |
| Protein - 16g |
| Fiber - 1g |
| Calcium - 15% |
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Serving size: 1/8 of strata
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Egg and Mushroom Strata
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