OK... so I was bad. I was in the doctor's office and there were a bunch of WebMD magazines and duplicates of many of them.
Well, I saw this recipe and it sounded so good and I did the unthinkable... I tore it out!
(I did confirm that they had several more of the exact same issue before being so brazen as to rip out the page.)

This is easy to make and I like it because you could use bits of whatever veggies you might have leftover from another meal.
I threw in a few carrots and green beans as well as the broccoli, mushrooms and onions.

Make it ahead and refrigerate it and then bake before serving.

1 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 medium ONION, minced
1 c. small BROCCOLI FLORETS
1 c. diced PORTABELLO MUSHROOMS
1/4 c. thinly sliced SUN-DRIED TOMATOES (not packed in oil)
6 large EGGS
3/4 c. MILK
SALT and PEPPER
4 oz. GOAT CHEESE, crumbled
5 c. cubed WHOLE GRAIN BREAD
Garnish: CHERRY TOMATOES (optional)

Coat a 12-cup muffin pan with cooking spray and set aside.

Heat olive oil in a large nonstick skillet to medium high.
Add onion and cook 7-8 minutes until brown and caramelized.
Add broccoli, mushrooms, and sun-dried tomatoes and cook 4-5 more minutes until vegetables are soft.

In a large bowl, beat eggs with milk, salt and pepper.
Add vegetables, cheese, and bread cubes and mix to combine.

Pour egg-and-bread mixture into the muffin pan, dividing evenly to ensure that liquid saturates the bread cubes.
Cover the pan tightly with plastic wrap and chill at least 1 hour or overnight.

Heat oven to 350°F. Bake strata about 25-30 minutes until puffy and golden brown.
Loosen with a knife and serve two per person.
Garnish if desired with fresh cherry tomatoes.

This is nice served with a green salad or with a fresh fruit salad.

If you should have leftovers... they reheat very nicely in the microwave!