Saturday, November 21, 2009

Brunch Strata



1 can (10 3/4 oz.) reduced-fat condensed cream of celery soup, divided
2 c. cholesterol-free egg substitute (or 8 eggs)
1 c. fat-free (skim) milk
1 can (4 oz.) sliced mushrooms (opt.)
1/4 c. sliced green onions
1 t. dry mustard
1 t. sage
1/2 t. salt (opt.)
1/4 t. black pepper
6 slices reduced-fat white bread, cut into 1-in. cubes
4 links reduced-fat precooked breakfast sausage, thinly sliced

1. Preheat oven to 350 degrees. 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 35-40 minutes or until set. Garnish as desired.

Serving= 1 cup
Calories....155
Cal.from Fat...12%
Total fat......2g
Sat. Fat.......1g
Cholesterol....8mg
Sodium.........642mg
Carbohydrate....20g
Fiber............3g
Protein.........15g





If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House

1 comment:

dor said...

Thanks, I'm printing it and trying it out this week.