INGREDIENTS:
- 1 pound ground turkey sausage
- 1/2 pound fresh mushrooms, sliced
- 1 onion, chopped
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- 6 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
- 2 cups shredded reduced-fat Swiss cheese
- 3 eggs
- 1/2 cup egg substitute
- 1 cup 2% milk
- 1 cup fat-free half-and-half
- 1 teaspoon ground dry mustard
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DIRECTIONS:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set sausage aside.
- Using the same pan, cook mushrooms, onion, and bell peppers in olive oil until tender.
- Spread half of the bread cubes in a 7x11 inch baking pan. Add a layer of sausage, and then a layer of vegetables over the bread. Top with half of the cheese, and then spread another layer of bread cubes over the cheese. Top with remaining cheese.
- In a bowl, beat together the eggs, egg substitute, milk, half-and-half, and mustard. Pour the egg mixture over everything in the pan. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
The original recipe, Easy Sausage Strata, was submitted by Lisa Rosenkrans, and contains 404 calories, 27.4 g fat, 227 mg cholesterol, 1165 mg sodium, 14.8 g carbohydrates, .5 g fiber, and 23.3 g protein. Click here for More Sara Lee Recipes.
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