Brunch Strata Recipe
Ingredients
| Cream of celery | 1 Can (10oz), condensed | |
| 2 cups cholesterol-free egg substitute or 8 eggs | ||
| Fat | 1 Cup (16 tbs) | |
| 1 can (4 ounces) sliced mushrooms (optional) | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 6 slices reduced-fat white bread, cut into 1-inch cubes | ||
| 4 links reduced-fat precooked breakfast sausage, thinly sliced | ||
Directions
1. Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray; set aside.
2. Combine soup, egg substitute, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
3. Combine bread cubes, sausage and soup mixture in prepared baking dish; toss to coat. Bake 35 to 40 minutes or until set. Garnish as desired.
2. Combine soup, egg substitute, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
3. Combine bread cubes, sausage and soup mixture in prepared baking dish; toss to coat. Bake 35 to 40 minutes or until set. Garnish as desired.
Chef
