MOST EGG-SELLENT BREAKFAST STRATA Layered breakfast strata with Italian sausage and veggies
3 cups low-fat herb-seasoned croutons 8 oz (227 g) light mild Italian sausage 1 cup diced zucchini ½ cup minced onions ½ cup diced red bell pepper 1 cup packed shredded light old (sharp) cheddar cheese (4 oz/113 g) 8 omega-3 eggs 1 cup 2% evaporated milk or light (5%) cream ¼ tsp each salt and freshly ground black pepper
Spray an 11 x 7-inch casserole dish with cooking spray. Spread croutons evenly in bottom of dish. Set aside.
Spray a medium, non-stick skillet with cooking spray. Remove and discard casing from sausage. Break or cut sausage into small pieces and add to skillet. Cook over medium-high heat until no longer pink, breaking up any large pieces. Add zucchini, onions and red pepper. Reduce heat to medium. Cook and stir for about 3 more minutes, until vegetables begin to soften.
To assemble strata, spoon sausage mixture evenly over croutons. Top with shredded cheese. Whisk together eggs, milk, salt and pepper in a medium bowl. Pour egg mixture evenly over sausage and vegetables. Let strata stand for 15 minutes while you preheat oven to 350°F.
Bake, uncovered, for 40 minutes, until eggs are completely set. Let stand 5 minutes before serving.
Makes 8 servings
Per serving: 245 calories, 11.4 g total fat (4.4 g saturated fat), 19 g protein, 17 g carbohydrate, 1.2 g fiber, 241 mg cholesterol, 607 mg sodium
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