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Start-Right Strata Recipe

Start-Right Strata Recipe

“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
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + standing YIELD:4 servings

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

  • 1. Place bread in an 8-in. square baking dish coated with cooking spray; set aside.
  • 2. 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.
  • 3. 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.
  • 4. Or before refrigerating, cover and freeze strata for up to 3 months.
  • 5. 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: 247 calories, 10g fat (4g saturated fat), 39mg cholesterol, 580mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Reviews for Start-Right Strata

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MY REVIEW
vwgirl9 User ID: 6542372 210467
Reviewed Aug. 26, 2012

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

MY REVIEW
rkeller User ID: 78600 160869
Reviewed Jun. 28, 2010

"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."

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