Sausage and Red Pepper Strata

by the Editors of Easy Home Cooking Magazine

Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Sausage and Red Pepper Strata."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/sausage-and-red-pepper-strata-recipe.htm>  04 July 2008.

Sausage and Red Pepper Strata Photo
Sausage and Red Pepper Strata
Yield: Makes 4 servings
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:
1.
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.

2.
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.

3.
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.

4.
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.



Nutritional Information:
Serving Size: 1 Strata wedge
Fiber 1 g
Carbohydrate 23 g
Cholesterol 43 mg
Saturated Fat 2 g
Total Fat 12 g
Calories from Fat 36 %
Calories 298
Protein 25 g
Sodium 719 mg
Dietary Exchange:
Meat 2
Milk 1/2
Starch 1
Fat 1/2


This recipe appears in: Casseroles & Dishes