Mushroom and Leek Strata with Garlic Caesar

Ingredients

• 1 pkg.  DOLE® Garlic Caesar Salad Kit
• 1 tablespoon olive oil
• 8 oz. white or brown button mushrooms, sliced
• 2 leeks (white part only), thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon ground black pepper
• 12 eggs
• 1 cup milk
• 1-1/2 cups shredded Monterey jack or Provolone cheese
• 2 cups cubed rustic bread, crust removed
• 3 to 4 Roma tomatoes, sliced 1/4-inch thick
• Fresh thyme sprigs, optional

Instructions

• Preheat oven to 350°F.
• Heat oil in large skillet over medium-high heat. Stir in mushrooms, leeks, salt, thyme and pepper cook 5 minutes stirring occasionally, or until vegetables are tender, cool.
• Combine eggs and milk in blender container. Cover; blend well. Pour into large bowl add mushroom mixture, cheese and bread. Stir to blend. Spray 13x9-inch baking dish with nonstick cooking spray. Pour egg mixture into dish, arrange sliced tomatoes on top. Let stand for 15 minutes.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Garnish with thyme sprigs, if desired.
• Serve with DOLE® All Natural Garlic Caesar Salad Kit.