Gruyere & Prosciutto Strata

• 2 teaspoons canola oil
• 4 ounces thin slices prosciutto, chopped
• 2 large sweet onions, chopped (4 cups)
• 1 carton (8 ounces) egg substitute
• 2-1/2 cups 2% milk
• 1/4 teaspoon ground mustard
• 1/8 teaspoon pepper
• 8 cups cubed French bread
• 1-1/2 cups shredded Gruyere or Swiss cheese, divided

1. In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender.
2. In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture.
3. Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight.
4. Preheat oven to 350u0b0. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

canola oil, thin slices prosciutto, sweet onions, egg substitute, milk, ground mustard, pepper, bread, gruyere

Taken from www.tasteofhome.com/recipes/gruyere-prosciutto-strata/ (may not work)