EASY OVERNIGHT INDIVIDUAL EGG STRATA

Serves 8

8 slices of white whole-grain bread

2 small breakfast sausage links or

1 large link chicken sausage, mild or spicy (uncooked), casings removed

1 clove garlic, minced

1/2 cup finely chopped button or mixed mushrooms

4 ounces frozen chopped spinach, thawed and excess liquid squeezed out

1/4 cup (2 ounces) light cream cheese

1/4 cup salsa

1 tablespoon Dijon mustard

2 whole eggs

2 egg whites

3/4 cup low-fat milk Kosher salt and ground black pepper

2 medium tomatoes, cut into 8 thin slices

1/4 cup shredded Gruyere, Swiss or cheddar cheese

Cut the crusts off the bread, then cut the crusts into 1/2-inch cubes and set aside.

Use the palm of your hand to lightly press the slices of bread flat, making them thin and a little doughy. Coat the cups of a muffin pan with cooking spray, then gently press 1 slice into each cup, creating 8 little crusts. Set aside.

In a medium saute pan over medium-high, cook the sausage, crumbling with a spoon, until no longer pink, about 4 minutes. Add the garlic and mushrooms and cook until fragrant, about another minute. Add the spinach, cream cheese and salsa, then cook for another 2 minutes (the mushrooms will not be fully cooked). Remove from the heat and stir in the mustard. Allow to cool for several minutes.

In a large bowl, whisk together the eggs, egg whites and milk until frothy. Add the slightly cooled mushroom and sausage mixture and stir to combine. Season with generous pinches each of salt and pepper. Place a few cubes of bread crust in each muffin cup, then spoon the egg mixture on top. You may not need all of the bread crusts. Lay 1 slice of tomato on top of each tart, then 1/2 tablespoon of cheese over that.

Cover the muffin tray with foil and refrigerate for up to 24 hours. When you are ready to serve, heat the oven to 350 F. Bake for 15 minutes covered, then remove the foil and continue baking until the eggs are firm, another 10 to 15 minutes.