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Start-Right Strata Recipe

Start-Right Strata Recipe photo by Taste of Home

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“I substituted reduced-fat ingredients and reworked this recipe to fit my diet…and my tastes!” Served with melon or grapes on the side, it's ideal for overnight guests. Cecile Brown - Chillicothe, Texas

This recipe is:

Healthy

Diabetic Friendly

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Start-Right Strata Recipe

Prep: 15 min. + chilling Bake: 35 min. + standing

Yield: 4 Servings

15 35 50

Ingredients

4 slices white bread, torn into pieces
4 breakfast turkey sausage links, casings removed, crumbled
1/3 cup chopped onion
1 cup fat-free milk
3/4 cup egg substitute
1/2 cup reduced-fat sour cream
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup salsa

Directions

Place bread in an 8-in. square baking dish coated with cooking spray; set aside.
In a small nonstick skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Spoon over bread. In a small bowl, combine the milk, egg substitute and sour cream. Stir in cheese. Pour over the meat mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Or before refrigerating, cover and freeze strata for up to 3 months.
To use frozen strata: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake according to directions. Yield: 4 servings.

Nutritional Facts 1 piece with 1 tablespoon salsa equals 247 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 580 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Start-Right Strata in Healthy Cooking February/March 2009, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Start-Right Strata

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Reviewed on Aug. 26, 2012 by vwgirl9

kids didn't like it but it is easy to make the night beforeand I would take it to a brunch.

Reviewed on Jun. 28, 2010 by rkeller

I decided to make this casserole to use up some day-old bread. I've made it several times and always double or triple the recipe because my family of 7 enjoys it so much.