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Sausage and Mushroom Strata

Sausage and Mushroom Strata

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

Cooking Light JANUARY 2005

  • Yield: 8 servings

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

Preparation

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.

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

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.

Preheat oven to 350°.

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

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 31%
  • Fat: 9.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.8g
  • Carbohydrate: 29.6g
  • Fiber: 2.3g
  • Cholesterol: 163mg
  • Iron: 2.1mg
  • Sodium: 777mg
  • Calcium: 188mg
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Sausage and Mushroom Strata recipe

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