Mexican Sausage Strata
Recipe from
Better Homes and Gardens
To lower the sodium in this cheesy, make-ahead breakfast dish, use ground turkey instead of breakfast sausage and add an herb such as thyme or oregano.
Servings:
Makes 6 servings.
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Ingredients
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Nonstick cooking spraysee savings
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5slices white or whole wheat bread, cubed (3-3/4 cups)see savings
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6 ouncesground turkey sausagesee savings
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3eggssee savings
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1 cupskim milksee savings
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1/2 cuplight dairy sour creamsee savings
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1/2 cupshredded Monterey Jack cheese with jalapeno peppers (2 ounces)see savings
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1/3 cupshredded reduced-fat sharp cheddar cheesesee savings
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1/3 cupsalsasee savings
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Directions
1.
Coat a 9- or 10-inch quiche dish with nonstick cooking spray. Spread bread cubes evenly in the quiche dish. Set aside.
2.
Crumble turkey sausage into a medium skillet; cook until brown. Drain off fat. Pat with paper toweling to remove excess fat. Sprinkle cooked sausage over bread cubes in quiche dish.
3.
In a medium mixing bowl beat together eggs, milk, and sour cream. Stir in Monterey Jack and cheddar cheeses. Pour egg mixture over sausage in quiche dish. Cover and refrigerate for at least 2 hours.
4.
Uncover and bake in a 325 degree F. oven for 35 to 40 minutes or until center is set and top is golden brown. Remove from oven. Let stand for 5 to 10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving. Makes 6 servings.
Make-Ahead Tip
Assemble strata. Cover and refrigerate up to 24 hours before baking as directed above.
Nutrition information
Per serving: Calories 254, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 134 mg, Sodium 556 mg, Carbohydrate 17 g, Fiber 0 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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