Prepping the night before makes this the perfect brunch recipe for Christmas morning. Immune-enhancing oregano may help ward off colds.
8 slices whole grain, whole wheat bread
6 omega-3 eggs
1 1/2 cups (375 mL) skim milk
1 small onion, diced
1/4 cup (60 mL) fresh basil, diced
1 Tbsp (15 mL) fresh oregano, minced
1 Tbsp (15 mL) grainy Dijon mustard
1/2 cup (125 mL) grated Asiago cheese
The day before: stack slices of bread one on top of each other. Using a serrated knife, slice into 12 equal cubes. Spread out onto a cookie sheet and let dry for 24 hours.
The night before: beat eggs and milk together in a medium bowl. Stir in onion, basil, oregano, and Dijon. Lightly grease a 9 in (1.5 L) heat-resistant glass baking dish*. Sprinkle half of dried bread cubes onto bottom of pan. Pour in half of the egg mixture. Sprinkle with half of cheese. Repeat. Cover and store overnight in fridge.
Next morning: remove from fridge and preheat oven to 350 F (180 C). Bake for 40 minutes or until cooked through. Let sit for 5 minutes. Serve.
*You must use a heat-resistant glass baking dish. Letting this sit overnight in a metal dish will offset the flavours.
Nutrition information: Per serving: 231 calories; 15.0 g protein; 9.0 g total fat (3.4 g saturated); 20.2 g carbohydrates; 3.2 g fibre; 341.0 mg sodium
source: "Christmas Morning Brunch", alive #302, December 2007
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