The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.
Make Ahead Tip: Prepare through Step 4 the night before serving.
- 1/2 pound turkey breakfast sausage (four 2-ounce links), casing removed
- 2 medium onions, chopped (2 cups)
- 1 medium red bell pepper, seeded and diced (1 1/2 cups)
- 12 large eggs
- 4 cups 1% milk
- 1 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 6 cups cubed, whole-wheat country bread (about 7 slices, crusts removed)
- 1 tablespoon Dijon mustard
- 1 1/2 cups grated Swiss cheese (4 ounces)
Coat a 9 by 13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.
Cookthe 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. Add the onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.
Whisk the eggs, milk, salt and pepper in a large bowl until blended.
Spread the bread in the prepared baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with the mustard. Sprinkle with the cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 degrees F. 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
256 calories; 13g total fat; 4g total saturated fat; 224mg cholesterol; 552mg sodium; 20g carbohydrates; 3g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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