Sausage, Vegetable and Cheese Strata

Betty Crocker's Living with Cancer Cookbook shares a recipe! Strata spells do-ahead egg dish and next-day easy baking success.

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( 11 Ratings)

11 Ratings

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Prep Time 25 min
Total Time 5 hr 55 min
Servings 12

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

1: pound small zucchini, sliced

2: medium green bell pepper, 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)

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Directions

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 325ºF. 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.