SAUSAGE, VEGETABLE AND CHEESE STRATA

Sausage, Vegetable and Cheese Strata image

Number Of Ingredients 15

Ingredients

1/2 pound bulk mild pork sausage
1/2 pound bulk hot pork sausage
1 tablespoon butter or margarine
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, or 1/2 pound leaf spinach
4 small zucchini (1 pound), sliced
2 , medium green bell peppers, , sliced
1 medium onion, sliced
10 slices white bread
7 eggs
1 1/2 cups low-fat milk
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded reduced-fat Cheddar cheese (8 ounces)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

1. Grease rectangular pan, 13 x 9 x 2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.2. Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.3. Heat oven to 325°. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in center comes out clean.Kathy S. shares her Recipe "I served this at brunch the day after my daughter Amy's wedding, and it was a real hit! It was convenient for me because the assembly is done the day before all I had to do the day of serving was bake it."A NOTE from DR. GHOSHGreen leafy vegetables such as spinach are a good source of vitamin K, essential for normal blood clotting. If taking a blood thinner such as Coumadin®, however, avoid excessive intake of dietary vitamin K because it may interfere with the medication.NUTRITION FACTS: High in calcium, folic acid and vitamins A and C1 Serving: Calories 335 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 175mg Sodium 830mg Potassium 400mg Carbohydrate 17g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 46% Vitamin C 20% Calcium 34% Iron 10% Folic Acid 18% Magnesium 12% DIET EXCHANGES: 1 Starch, 2 1/2 High-Fat MeatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves