Ingredients
  • 1 teaspoon olive or vegetable oil
  • 8 ounces turkey sausage, casings removed
  • 6 slices whole-grain bread
  • 1 small zucchini, shredded (about 1 cup)
  • 2 cups shredded, reduced-fat Jarlsberg or cheddar cheese
  • 6 eggs
  • 1 tablespoon Dijon mustard
  • 2 cups low-fat milk
Preparation

Lightly oil an 11x 7” baking dish.

Heat the oil in a large, nonstick skillet over medium heat. Add the sausage and cook, stirring often, until the meat is cooked through, about 5 minutes.


Line the baking dish with overlapping slices of bread. Sprinkle the zucchini evenly over the bread. Spoon the sausage over the zucchini and sprinkle evenly with the cheese.

In a large bowl, stir the eggs with a fork until broken up. Add the mustard then the milk and stir until well-blended. Pour the liquid over the bread mixture in the baking dish. Cover and refrigerate for at least 4 hours or overnight.

To bake, preheat the oven to 350°F. Uncover the strata and bake about 45 minutes or until the top is puffy and browned, and a cake tester or toothpick inserted in the center comes out clean. Transfer the baking dish to a rack to cool for 15 minutes before cutting and serving.
 

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