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Sharpen flavor
for slim strata

Breakfast strata (a layered dish made from eggs, day-old bread and cheese) is a great dish for Sunday brunch. Not only can it be made ahead, the recipe is easily doubled or tripled for a crowd.

This recipe make-over request was submitted to us by Linda Ladeira of Aliamanu Crater. She would like to "lighten up" the strata, but was disappointed when she made it with a lowfat cheese.

We agree that most lowfat cheeses miss the mark when it comes to flavor and texture. Instead, you can lower the fat and calories by using less cheese and substituting lowfat milk for whole milk. In place of butter or margarine, use a small amount of butter-flavor oil spray. For maximum flavor, we suggest using sharp Cheddar cheese, sourdough bread, and doubling the spices.

If you cover the baking dish with a glass lid or foil, you can reduce the cooking time and eliminate the need for a water bath (placing the baking dish in a larger oven-proof pan containing an inch of water).

Breakfast Strata

Original Recipe

5 slices day-old bread
2 tablespoons butter or margarine
1/2 pound grated sharp Cheddar cheese (about 2 cups)
2 eggs, slightly beaten
3/4 cups milk
2 teaspoons granulated sugar
1 green onion, minced
1/6 teaspoon dry mustard
1/6 teaspoon salt
1/6 teaspoon Worchestershire sauce
1 pinch black pepper
1 pinch cayenne pepper
1 pinch paprika

Bake in a 6-1/2-inch square (4 inches deep) Pyrex baking dish for 1 hour at 325 F. Serves 4

Approximate nutrient analysis per serving: 470 calories, 30 g total fat, 21 g saturated fat, 190 mg cholesterol, 800 mg sodium, 27 g carbohydrate, 23 g protein*

Modified Breakfast Strata

This recipe is lower in fat and much faster to prepare.

5 slices sour dough bread
10 seconds butter-flavored oil spray
1/4 pound grated sharp Cheddar cheese (about 1 cup)
2 eggs, slightly beaten
3/4 cup 1 percent low-fat milk
2 teaspoons granulated sugar
2 green onions, minced
1/3 teaspoon dry mustard
1/6 teaspoon salt
1/3 teaspoon Worchestershire sauce
2 pinches black pepper
2 pinches cayenne pepper
2 pinches paprika

Preheat oven to 350 F. Trim crusts off bread. Spray bottom and sides of a 6-1/2-inch square (4-inches deep) Pyrex baking dish.

Cut bread into quarters and place edge to edge across bottom of dish. Spray with butter-flavored oil and sprinkle with half cheese. Repeat with second layer.

Mix the remaining ingredients and pour carefully over the bread and cheese. Cover pyrex dish with lid and let stand for 10 minutes.

Bake 30 to 40 minutes until lightly browned.

Let sit for several minutes before serving. Serves 4.

Approximate nutrient analysis per serving: 290 calories, 16 g total fat, 9 g saturated fat, 140 mg cholesterol, 560 mg sodium, 22 g carbohydrate, 15 g protein

Variation: Add a meat of your choice when making the layers. We recommend using a Healthy Choice luncheon meat, like sliced ham, or even tiny shrimp.

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If you want a lower-fat makeover of your recipe, mail recipes to Recipe Makeover, Features Department, Honolulu Star-Bulletin, P.O. Box 3080, Honolulu, HI 96802. Or email to drdobbs@juno.com using Recipe Makeover as your subject title. Make sure to include your name and phone number or email address.

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Health Events

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Barbara Burke is a Hawaii-Pacific University instructor who has been teaching
and writing about food and nutrition since 1975.

Joannie Dobbs, Ph.D., C.N.S., is a food and nutrition consultant
and owner of Exploring New Concepts, a nutritional consulting firm.
She is also responsible for the nutritional analyses
indicated by an asterisk in this section.

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