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Sausage and Red Pepper Strata


Sausage and Red Pepper Strata

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

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