Turn up the heat for breakfast by serving a Mexican sausage strata that’s easy to prep the night before and bake in the morning. This dish caught my eye because of its colorful topping, which makes for an attractive serving – the salsa of your choice. With an eye toward healthful eating, this dish can be made with whole wheat bread, skim milk, and reduced fat cheese, without sacrificing any flavor. It comes from the folks at the Better Homes & Gardens recipe site, which offers up some good reasons to cook at home.
MEXICAN SAUSAGE STRATA
Nonstick cooking spray
5 slices white or whole wheat bread, cubed
6 ounces ground turkey sausage
3 large eggs
1 cup skim milk
1/2 cup light dairy sour cream
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
1/3 cup shredded reduced-fat sharp cheddar cheese
1/3 cup salsa
Coat 9- or 10-inch quiche dish with nonstick cooking spray. Spread bread cubes evenly in dish. Set aside. Crumble turkey sausage into 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.
In 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.
Uncover and bake in 325-degree F. oven for 35-40 minutes, or until center is set and top is golden brown. Remove from oven. Let stand for 5-10 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 facts: Cal 254, Total Fat (g) 13, Sat Fat (g) 6, Chol (mg) 134, Sodium (mg) 556, Carb (g) 17, Fiver (g) 0, Protein (g) 18. Percent daily values are based on a 2,000 calorie diet.
(Recipe from Better Homes & Gardens online recipe site)