TLC Cooking "Sausage and Red Pepper Strata"

Sausage and Red Pepper Strata

Sausage and Red Pepper Strata

YIELD Makes 4 servings
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INGREDIENTS

Nonstick cooking spray
6	ounces reduced-fat breakfast bulk pork sausage
1/2	teaspoon dried oregano
1/4	teaspoon red pepper flakes (optional)
4	slices day-old French bread, cut into 1/2-inch pieces
1/2	medium red bell pepper, finely chopped
1/4	cup chopped parsley
1	cup cholesterol-free egg substitute
1	cup evaporated skimmed milk
1	teaspoon Dijon mustard
1/4	teaspoon black pepper
1/2	cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

PREPARATION:

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add sausage, oregano and red pepper flakes, if desired. Cook until browned. Drain on paper towels.
Spray 8-inch square baking dish with cooking spray. Line bottom of pan with bread. Sprinkle sausage evenly over bread; top with bell pepper and parsley.
Combine egg substitute, milk, mustard and black pepper in medium bowl; whisk until well blended. Pour egg mixture evenly over sausage. Cover tightly with foil and refrigerate overnight.
Preheat oven to 350°F. Bake, covered tightly, 55 minutes. Remove foil. Sprinkle with cheese and bake 5 minutes or until cheese is melted. Cut into 4 wedges before serving.

This recipe appears in: Casseroles & Dishes

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