Page 110 - 28_Days_of_Clean_Eating.sanet.cd

South-of-the-Border

Breakfast Strata Vegetarian

Whether enjoyed for breakfast or dinner, this all-in-one meal
covers all the major food groups. It also ofers the convenience of
being made ahead so all you have to do is pop a serving in the oven
to warm when you are making your morning cofee.

1 cup Fresh Salsa (page 297) 1 cup plain Greek yogurt
1 cup canned black beans, 1 cup milk
drained and rinsed ½ teaspoon salt
8 slices frozen sprouted-grain ½ teaspoon freshly ground
bread, thawed and toasted black pepper
Coconut oil, for greasing 4 eggs
1 cup shredded sharp white ¼ cup chopped fresh cilantro
Cheddar cheese
1. In a small bowl, combine the salsa and black beans. Set aside.
2. Cut the bread into cubes. In an 11-by-7-inch baking dish coated
with coconut oil, arrange ⁄ 3 of the bread cubes. Top with ⁄ 3 cup
1
1
of cheese and 1 cup of the salsa mixture.
3. Repeat the process with ⁄ 3 of the bread, ⁄ 3 cup of cheese, and the
1
1
remaining 1 cup of salsa mixture; top with the remaining bread.
4. In a medium bowl, whisk together the yogurt, milk, salt, pepper,
and eggs. Pour the mixture over the bread cubes; sprinkle
with the remaining ⁄ 3 cup of cheese. Cover and chill for 8 hours
1
or overnight.
5. Preheat the oven to 350°F.
6. Remove the strata from the refrigerator and let it stand for
10 minutes. Cover with aluminum foil and bake for 20 minutes.
Uncover and bake for 15 more minutes or until lightly browned
and pufed.
7. Sprinkle with cilantro, cut into squares, and serve.

Serves 6. Prep time: 15 minutes. Cooking time: 35 minutes. Total time: 50 minutes
(plus 8 hours to chill and 10 minutes to stand).

Per serving: Calories: 402 Fat: 13.1g Saturated Fat: 6.5g Protein: 24.6g
Carbohydrates: 51.1g Fiber: 8.3g

Breakfast 109