IntroductionThis strata substitutes half of the turkey sausage for veggie sausage and uses skim milk instead of full fat milk. Definitely a yummy and healthy alternative to traditional strata. This strata substitutes half of the turkey sausage for veggie sausage and uses skim milk instead of full fat milk. Definitely a yummy and healthy alternative to traditional strata.
1/4 lb turkey breakfast sausage, (two 2-ounce links), casing remove
1/4 lb veggie breakfast sausage, (two 2-ounce links)
2 medium onions, chopped (2 cups)
1 medium red bell pepper, seeded and diced (1 1/2 cups)
12 large eggs
4 cups skim milk
1 tsp salt, or to taste
pepper to tast
6 cups cubed, whole-wheat country bread, about 7 slices, crusts removed
1 tbsp dijon mustard
1 1/2 cups grated swiss cheese, 4 ounces
Although this dish is ready to bake after sitting for just 2hrs, you'll get the best results when the strata is allowed to chill over night.
I also find that my strata is always done by the 1hr mark. Be sure to set your timer for the more conservative time of 55min to be sure nothing burns.
Cook sausage in a large nonstick skillet over medium heat, crumbling with a woodn spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.
Whisk eggs, milk, salt and pepper in a large bowl until blended.
Spread bread in the bottom of your baking dish. Scatter the sausage and the onion mixture over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat your oven to 350F. Bake the strata, uncovered, until puffed, lightly browned and set in the center, about 55-65 minutes. Let cool for about 5 minutes before serving hot.
Serving Size: Makes 12 servings