Sweet Potato and Sausage Strata

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Sweet Potato and Sausage StrataRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

If you make this dish ahead, bring it to room temperature before baking so it will reheat evenly.

Serves 6 (serving size: one-sixth of strata and 2 teaspoons syrup)

Ingredients

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6 ounces Italian bread, cut into 1-inch cubes
1 (8-ounce) sweet potato
1 1/2 teaspoons olive oil
6 ounces uncooked bulk chicken breakfast sausage
3 ounces shredded Monterey Jack cheese (about 3/4 cup), divided
2 cups 2% reduced-fat milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
5 large eggs
Cooking spray
1/4 cup maple syrup

Preparation

Hands-on: 35 Minutes
Total: 1 Hour, 25 Minutes

1. Preheat oven to 350°.

2. Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan 5 minutes.

3. Pierce potato with a fork. Place potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand 5 minutes. Peel potato, and cut into 1/2-inch cubes.

4. Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.

5. Place bread, sweet potato, half of sausage, and half of cheese in a large bowl. Combine milk and next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over bread mixture, and toss gently to combine. Let stand 20 minutes.

6. Scoop mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining half of sausage and remaining half of cheese. Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; bake at 350° an additional 20 minutes or until done. Let stand 5 minutes. Drizzle with maple syrup.

Created date

October 2015

Nutritional Information

Calories 336
Fat 12.8 g
Satfat 5 g
Monofat 3 g
Polyfat 1.4 g
Protein 19 g
Carbohydrate 36 g
Fiber 2 g
Cholesterol 193 mg
Iron 4 mg
Sodium 574 mg
Calcium 278 mg