Brunch Strata
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Brunch Strata
YIELD Makes 6 servings
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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:
- Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray; set aside.
- Combine egg substitute, soup, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
- 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.
This recipe appears in:
Casseroles & Dishes
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 |
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