By digitalprimate ( [CC-BY-2.0 (], via Wikimedia Commons

Sausage Strata

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake.


1 pound chicken or turkey sausage
2 cups 1% milk
1 ½ cups egg substitute
¾ cup shredded low-fat sharp cheddar cheese
8 slices good-quality white bread, crusts removed and cut into cubes
1 ½ cups Roasted Tomatillo Salsa (there’s a link to the recipe in the directions)


1. Remove and discard sausage casings. Crumble the sausage and sauté in a non-stick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon. Using a slotted spoon, transfer the browned sausage to a plate covered in paper towels to thoroughly drain.
2. In a 1-quart measuring cup, whisk together the milk and egg substitute.
3. Lightly coat a 2-quart casserole dish with cooking spray.
4. Place 1/4 cup of the shredded cheese in a self-sealing plastic bag. Refrigerate. (You’re saving this to sprinkle on top when you bake it.)
5. Layer 1/3 of the bread cubes on the bottom of the casserole dish. Top with half of the browned sausage and 1/4 cup of the shredded cheese.
6. Pour 1 cup of the milk-egg mixture over the top.
7. Repeat the layers (1/3 of the bread, the rest of the sausage, 1/4 cup of shredded cheese).
8. For the last layer, put on the rest of the bread and then pour over the remaining 1 1/2 cups of the milk-egg mixture.
9. Cover with the tomatillo salsa. (Learn how to make roasted tomatillo salsa.)
10. Cover with plastic wrap and refrigerate overnight.
11. When you’re ready to bake this in the morning, preheat oven to 350°F, uncover the casserole, and sprinkle the top with the reserved shredded cheese.
12. Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes.
13. Remove from the oven and let rest for 10 minutes before serving.

Nutrition Information

Per serving:
199 calories (19% calories from fat), 20 g protein, 4 g total fat (1.6 g saturated fat), 21 g carbohydrates, 1 g dietary fiber, 24 mg cholesterol, 375 mg potassium, 689 mg sodium

Diabetic exchanges:
2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1/2 skim milk) ”

The original source of this recipe is:

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