Turkey-Mushroom Strata

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 40 Minutes
Chill: 8 Hours

Nutritional Information

Calories 240
Caloriesfromfat 39 %
Fat 10.3 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.4 g
Carbohydrate 17.1 g
Fiber 1.1 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 665 mg
Calcium 0.0 mg

Ingredients

5 (1.4-ounce) sourdough rolls
Vegetable cooking spray
1 pound turkey breakfast sausage
3/4 cup (3 ounces) shredded Swiss cheese
1 (8-ounce) package presliced mushrooms
1/3 cup finely chopped onion (about 1/3 small onion)
1 1/2 cups fat-free milk
1 cup fat-free egg substitute
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon dry mustard

Preparation

Cut sourdough rolls into 1-inch cubes; layer evenly in a 13- x 9- x 2-inch baking dish coated with cooking spray. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add sausage, and cook until sausage is browned, stirring until it crumbles; drain if necessary. Layer sausage and cheese over bread cubes.

Add mushrooms and onion to skillet; cook over medium-high heat, stirring constantly, 4 minutes or until tender. Layer over cheese in baking dish; set aside.

Combine milk and remaining 4 ingredients, stirring until smooth. Pour over bread-mushroom mixture in baking dish. Cover and chill at least 8 hours or overnight.

Bake, uncovered, at 350° for 35 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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