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Dried Fruit Compote
See how to make the perfect pastries & crepes that will not only impress your friends and family, but also keep them coming back for more.
Brunch Strata
Yield: Makes 6 servings
Ingredients:
2
cups cholesterol-free egg substitute or 8 eggs
1
can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted
1
cup fat-free (skim) milk
1
can (4 ounces) sliced mushrooms, drained (optional)
1/4
cup sliced green onions
1
teaspoon dry mustard
1/2
teaspoon salt (optional)
1/4
teaspoon black pepper
6
slices reduced-fat white bread, cut into 1-inch cubes
4
links reduced-fat precooked breakfast sausage, thinly sliced
Preparation:
1.
Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray; set aside.
2.
Combine egg substitute, soup, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
3.
Combine bread cubes, sausage and soup mixture in prepared baking dish; toss to coat. Bake 35 to 40 minutes or until set. Garnish as desired.
Nutritional Information:
| Serving Size: 1 cup | |
| Sodium | 642 mg |
| Protein | 15 g |
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 8 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 12 % |
| Calories | 155 |
Dietary Exchange:
| Meat | 2 |
| Starch | 1-1/2 |
This recipe appears in:
Casseroles & Dishes
