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Sausage and Mushroom Strata

Yield 8 servings
Both of these stratas are prepared the night before so you can just pop them in the oven in the morning.

Ingredients

  • 8 ounces hot turkey Italian sausage
  • 1 cup chopped onion
  • 1 (16-ounce) package presliced mushrooms
  • 2 cups 1% low-fat milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs
  • 12 ounces day-old Italian or French bread, diagonally cut into 1/2-inch-thick slices, divided
  • Cooking spray
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

Nutrition Information

  • calories 279
  • caloriesfromfat 31 %
  • fat 9.6 g
  • satfat 3.3 g
  • monofat 3.2 g
  • polyfat 1.7 g
  • protein 18.8 g
  • carbohydrate 29.6 g
  • fiber 2.3 g
  • cholesterol 163 mg
  • iron 2.1 mg
  • sodium 777 mg
  • calcium 188 mg

How to Make It

  1. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned; stir to crumble. Remove from pan. Add onion and mushrooms to pan; cook 5 minutes or until onion is tender and moisture evaporates. Remove from heat. Add sausage; stir to combine.

  2. Combine milk and next 5 ingredients (through eggs) in a medium bowl, stirring with a whisk.

  3. Arrange half of bread in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of sausage mixture evenly over bread; sprinkle with 1/4 cup cheese. Top with remaining bread. Spoon remaining sausage mixture over bread; sprinkle with remaining 1/4 cup cheese. Pour egg mixture evenly over bread mixture. Cover and chill overnight.

  4. Preheat oven to 350°.

  5. Bake, uncovered, at 350° for 35 minutes or until browned. Let stand 10 minutes before serving.