• 1 package (16 ounces) Better’n Eggs®
• 1 1/2 cups skim milk
• 1 tablespoon Dijon mustard
• 1/4 teaspoon seasoned salt
• 4 cups (about 1/2 lb) French bread, cut into 1-inch pieces
• 2 cups (about 10 ounces) fully cooked, chopped ham
• 2 cups firmly packed fresh spinach leaves, chopped
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped red bell pepper
• 3/4 cup finely shredded sharp cheddar cheese

1. In medium bowl combine Better’n Eggs, milk, Dijon mustard and seasoned salt. Mix well with wire whisk or fork. Set aside.

2. Spray 11x7-inch (2 quart) glass baking dish or casserole with nonstick cooking spray. In large bowl combine bread, ham, spinach, mushrooms and red pepper. Spread evenly into baking dish. Pour egg mixture over bread. Sprinkle with cheese. Cover with plastic wrap; refrigerate 6 hours or overnight.

3. Heat oven to 350°F. Uncover strata. Bake for 40 to 45 minutes or until center is set and edges are golden brown. Let stand 5 minutes before serving.

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