Easy Sausage & Red Pepper Strata Recipe - 4 Servings

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.

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