Veggie Sausage and Egg Strata

Karry Hosford

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 33%
  • Fat: 10.5g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 22.3g
  • Carbohydrate: 25.1g
  • Fiber: 3.7g
  • Cholesterol: 10mg
  • Iron: 3.3mg
  • Sodium: 952mg
  • Calcium: 234mg

Ingredients

  • 2 (8-ounce) packages frozen meatless breakfast sausage patties (such as Boca)
  • Cooking spray
  • 12 (1-ounce) slices white bread, crust removed
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 2 1/2 cups fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (8-ounce) cartons egg substitute

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Lightly coat the sausages with cooking spray. Add the sausages to pan; cook 5 minutes or until browned, turning once. Chop sausages.
  2. Arrange 6 bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange sausage and 1/2 cup cheddar cheese over bread. Top with remaining bread slices. Combine fat-free milk, salt, pepper, and egg substitute, stirring with a whisk. Pour over bread mixture. Let stand for 30 minutes.
  3. Preheat oven to 400°.
  4. Sprinkle remaining 1/4 cup cheese over bread mixture. Bake at 400° for 30 minutes or until puffed and browned. Let stand 5 minutes before serving.
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