Breakfast Sausage, Potato and Mushroom Strata

Feb 1 2012

This dish requires a bit of planning ahead, but it is well worth the effort for this hearty dish to start your day off right and keep you fueled throughout your morning.

Recipe adapted from SkinnyTaste.com
http://www.skinnytaste.com/2010/12/make-over-breakfast-sausage-and.html
 

Serves 8

Dietitian's Tip: 

Serve with a tossed fruit salad of chopped apple, banana and oranges to add some vitamin C, potassium and color to your table this time of year!

Ingredients: 

8 ounces whole wheat bread, cut into 1 inch cubes
6 ounces turkey or chicken breakfast sausage
1 medium russet potato (peel optional) cut into ¼-inch slices
2 cups fat-free milk
1 ½ cup (4 ounces) reduced fat shredded sharp cheddar cheese
3 large eggs
12 ounce egg substitute (such as Egg Beaters)
½ cup chopped green onions
1 cup sliced mushrooms
½ teaspoon paprika
Dash of ground black pepper
 

Preparation: 

The night before you serve:
Preheat oven to 400 degrees
Arrange bread cubes on a baking sheet.
Bake at 400° for 8 minutes or until toasted.
Heat a medium skillet over medium-high heat.
Add sausage to pan; cook 7 minutes or until browned, stirring to crumble.
Combine milk, cheese, eggs, egg substitute, paprika and pepper in a large bowl, stirring with a whisk. Add bread, sausage, potatoes, scallions and mushrooms, tossing well to coat bread. Spoon mixture into a 13x9-inch baking dish. Cover and refrigerate 8 hours or overnight.
In the morning:
Preheat oven to 350°.
Uncover casserole.
Bake at 350° for 50 minutes or until set and lightly browned.
Cut into 8 pieces; serve immediately.
 

Nutrition Information: 

Per serving: 212 calories, 7.9 g total fat, 3.2 g saturated fat, 17.2 g carbohydrates, 19 g protein, 2.4 g fiber, 484 mg sodium, 162 mg potassium, 24 mg magnesium, 258 mg calcium