Easy Break­fast Strata

Simple & Delicious - - ON THE MENU -

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

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