Name: Mexican Sausage Strata
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 6 serving(s)
Ingredients: 5 slices bread (white or whole wheat,cubed); 6 ounces ground sausage, country blend; 3 eggs; 1 cup milk; 1/2 cup light sour cream; 1/2 cup shredded monterey jack pepper cheese; 1/3 cup shredded sharp cheddar cheese; 1/3 cup salsa

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Recipe by Caroline Cooks

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Mexican Sausage Strata created by French Tart

Good for breakfast or supper. From BHG with changes. (Time to prepare doesn't include refrigeration).

Ready In:: 53mins
Serves:
Units:

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ingredients

5 slices bread (white or whole wheat,cubed)
6 ounces ground sausage, country blend
3 eggs
1 cup milk
¹⁄₂ cup light sour cream
¹⁄₂ cup shredded monterey jack pepper cheese
¹⁄₃ cup shredded sharp cheddar cheese
¹⁄₃ cup salsa

directions

Preheat oven to 325°F.
Coat a 9-inch quiche dish with nonstick cooking spray.
Spread bread cubes evenly in quiche dish. Set aside.
Crumble 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.
In a medium mixing bowl, beat together eggs, milk, and sour cream.
Stir in cheeses.
Pour egg mixture over sausage in quiche dish.
Cover and refrigerate for at least 2 hours. Uncover and bake 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.

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RECIPE MADE WITH LOVE BY

@Caroline Cooks

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@Caroline Cooks

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"Good for breakfast or supper. From BHG with changes. (Time to prepare doesn't include refrigeration)."

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photo by French Tart

5/24/2007

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photo by French Tart

5/24/2007

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photo by French Tart

5/24/2007

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photo by French Tart

5/24/2007

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review by French Tart

5/23/2007

This was the first proper meal I made for DH when he came out of hosptial.....he asked for light comfort food, and this was just the thing! I made a few subs - I cut back on the cheese, as he is not allowed too much fat, and I also used low fat creme fraiche instead of light sour cream. The results were a delicious souffle type of pastry-less quiche - DH wolfed it down and had seconds! A wonderful, but LIGHT Strata recipe - I also used very low fat (my own home-made) sausages with a 94% meat content. As you can see by the photos, it looked pretty and I can assure you, it tasted divine - like an all day breakfast, but without all the hassle and the fat! Recommended and saved in my cookbook! Thanks Caro - a wonderful recipe. FT:-)

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