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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.
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
