Sausage and Red Pepper Strata
Browse the recipe Sausage and Red Pepper Strata
Sausage and Red Pepper Strata
YIELD Makes 4 servings
See Cooking Videos
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
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 |