Sausage, Vegetable and Cheese Strata

Strata spells do-ahead egg dish and next-day easy baking success.

Ingredients

1/2 lb (250 g) bulk mild pork sausage
1/2 lb (250 g) bulk hot pork sausage
1 tbsp (15 mL) butter or margarine
1 pkg (300 g) frozen chopped spinach, thawed and squeezed to drain or 1/2 lb (250 g) leaf spinach
1 lb (500 g) small zucchini, sliced (2 cups/500 mL)
2 medium green bell pepper, sliced
1 medium onion, sliced
10 slices white bread
7 eggs
1 1/2 cups (375 mL) low-fat milk
1 tsp (5 mL) ground mustard
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 cups (500 mL) shredded reduced-fat Cheddar cheese
2 cups (500 mL) shredded mozzarella cheese

1

Grease rectangular pan, 13x9x2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.
2

Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended; pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.
3

Heat oven to 325ºF. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in centre comes out clean.

Health Twist: Substitute turkey sausage for one or both of the pork sausages, and you will slash fat.
Tip: Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.