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| INGREDIENTS |
| ½ lb. |
turkey breakfast sausage (four 2-ounce links), casing removed |
| 2 |
medium onions, chopped (2 cups) |
| 1 |
medium red bell pepper, seeded and diced (1½ cups) |
| 12 |
large eggs |
| 4 cups |
skim milk |
| 1 tsp. |
salt, or to taste |
| |
freshly ground pepper to taste |
| 6 cups |
cubed, whole-wheat country bread (about 7 slices, crusts removed) |
| 1 tbsp. |
Dijon mustard |
| 1½ cups |
grated low-fat Swiss cheese (4 ounces) |
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| RECIPE |
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Coat a 9x13” baking dish (or similar shallow 3-quart baking dish) with cooking spray.
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Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain.
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Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.
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Whisk eggs, milk, salt and pepper in a large bowl until blended.
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Spread bread in the prepared baking dish.
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Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese.
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Pour in the egg mixture.
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Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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Preheat oven to 350ºF.
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Let strata rest at room temperature while oven preheats (at least 15 minutes) before baking.
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Bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes.
-
Let cool for about 5 minutes before serving hot.
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| SERVING SUGGESTION |
SERVING SIZE:
1/12 of strata
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
9 g |
|
| Sodium |
550 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
2 g |
|
| Protein |
18 g |
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