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2/10/10 7:46 P

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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
cup minced onions
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
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 350F.

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

 current weight: 135.0 
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