1 HRS 30 MINS
Time to Cook
Preheat oven to 350oF. Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Remove from skillet and season with ½ tsp. salt and ¼ tsp. pepper. Set aside. Pour off drippings from skillet.
Heat oil in same skillet over medium heat until hot. Add mushrooms and onion; cook 3-4 minutes or until vegetables are tender, stirring frequently. Return beef to skillet. Add thyme and cook 3-5 minutes or until heated through, stirring frequently. Remove from heat. Set aside.
Whisk milk, eggs, ½ tsp. salt and ¼ tsp. pepper in large bowl until blended.
Spray 2 ½-3-quart shallow baking dish with nonstick cooking spray. Layer half of bread cubes, ½ cup of cheese and half of beef mixture in dish. Pour half of egg mixture over top. Top with remaining bread cubes, ½ cup cheese and remaining beef and egg mixtures. Sprinkle with remaining 1 cup cheese. Press any dry bread cubes into egg mixture. Cover with aluminum foil; refrigerate 6 hours or as long as overnight.
Bake strata, covered with foil, for 55 minutes. Remove foil. Bake, uncovered, 10-15 minutes or until puffed and lightly browned. Let stand 5 minutes. Top with tomatoes and basil, as desired.
Nutrition information per serving, using 90% Lean Ground Beef: 417 Calories; 183 Calories from fat; 20.4 g Total Fat (8.7 g Saturated Fat; 6.4 g Monounsaturated Fat); 186.5 mg Cholesterol; 672 mg Sodium; 23.2 g Total Carbohydrate; 1.6 g Dietary Fiber; 30.3 g Protein; 3.4 mg Iron; 515.0 mg Potassium; 0.3 mg Thiamin; 0.6 mg Riboflavin; 8.4 mg Niacin (NE); 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 4.8 mg Zinc; 26.7 mcg Selenium; 152.3 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron and Potassium.