Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.

• 12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
• 2 tablespoons butter
• 2 cups chopped onion
• 2 8-ounce packages presliced mushrooms
• Cooking spray
• 1½ cups (6 ounces) shredded reduced-fat Swiss cheese
• 8 center-cut bacon slices, cooked and crumbled
• 3 cups 1% low-fat milk
• 1½ cups egg substitute
• 2 teaspoons chopped fresh thyme
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• Thyme sprigs (optional)

1. Preheat oven to 350°.
2. Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
4. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
5. Preheat oven to 350°.
6. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

Yield: 8 servings