Sausage and Red Pepper Strata the Editors of Publications International, Ltd.
Sausage and Red Pepper Strata
Makes 4 servings
|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|
- 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.
|Serving Size:||1 Strata wedge|
|Saturated Fat||2 g|
|Total Fat||12 g|
|Calories from Fat||36 %|
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