Sausage, Vegetable and Cheese Strata

 

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 pepper

2

cups shredded reduced-fat Cheddar cheese (8 ounces)

2

cups shredded mozzarella cheese (8 ounces)

• 1 Grease rectangular pan, 13x9x2 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 325º. 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.