Savory Vegetable Strata

Total Time
59 min
22 min
37 min
Here is the perfect late-fall brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a fall picnic and enjoy at room temperature.


cooking spray

1 spray(s)

WW Reduced fat shredded Mexican style blend cheese

2 Tbsp

reduced-calorie whole wheat bread

7 slice(s)

olive oil

1 Tbsp

uncooked red onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), chopped

uncooked Canadian bacon

3 slice(s), diced

chopped frozen spinach

20 oz, thawed and squeezed dry in a dish towel

frozen winter butternut squash

10 oz, thawed


4 large

egg white(s)

6 item(s)

fat free skim milk

¼ cup(s)

table salt

½ tsp

black pepper

¼ tsp


  1. Preheat oven to 375ºF.
  2. Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
  3. Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
  4. Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
  5. Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

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