Easy Breakfast Strata
PREP: 25 min. + chilling • BAKE: 30 min. MAKES: 12 servings
We start this hearty breakfast casserole the night before so it’s ready for the oven the next day. That way, we don’t have to deal with the prep and dirty dishes first thing in the morning!
1 loaf (1 lb.) herb or cheese bakery bread, cubed 1 lb. bulk pork sausage 1 medium green pepper, chopped 1 medium onion, chopped 1 cup shredded cheddar cheese 6 large eggs 1 tsp. ground mustard 2 cups 2% milk
1. Place the bread cubes in a greased 13x9-in. baking dish. In a skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese.
2. In a large bowl, whisk together eggs, mustard and milk; pour over the top. Refrigerate, covered, overnight.
3. Preheat oven to 350¡. Remove strata from refrigerator while oven heats.
4. Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting.
PER SERVING 295 cal., 16g fat (6g sat. fat), 126mg chol., 555mg sod., 23g carb. (4g sugars, 2g fiber), 14g pro.
FREEZE OPTION Cover and freeze the unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350¡. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165¡.
HEALTH TIP Mix and match your way to a lighter, healthier version: Use wholegrain bread, reduced-fat sausage and fat-free milk in this recipe.
—Debbie Johnson, Centertown, MO