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Ingredients
- 12 ounce Stouffer's spinach souffle (1 package), defrosted
- 1 lb Breakfast sausage, cooked and liquid removed
- 2 Tbsp. Minced onion
- 1 c. Shredded Swiss cheese, divided
- 2Â 2/3 c. Lowfat milk, divided
- 1 tsp Dijon mustard
- 4 lrg Large eggs, lightly beaten
- 1 pch Black pepper
- 14 slc White bread, 1/2 inch thick
Directions
- Cook, drain and crumble sausage into a medium size bowl. Add in Spinach Souffle, onion 1/2 c. Swiss cheese and 1/3 c. lowfat milk. Stir well. In another medium size bowl combine 2 1/3 c. lowfat milk, Dijon mustard, Large eggs and black pepper. Whisk till well combined. Remove crusts from bread and cut into 1" pcs. In a greased 9x13" baking dish, place 1/2 of the bread pcs. Pour about 1/3 of the egg mix over bread. Spread spinach mix over bread, top with the rest of the bread pcs and then pour remaining egg mix over all. Sprinkle with 1/2 c. Swiss Cheese. Chill overnight.
- Preheat oven to 350 . Bake strata for 60-65 min or possibly till set.
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