Shelly's Recipe

SPICY SAUSAGE STRATA

Category: Breakfast and Brunch

6 slices white bread, crusts off-save
5 eggs
3 egg whites
1 tablespoon dry mustard
2 cups skim milk
1 cup lowfat blend (see recipe below)
1 cup heavy cream
1 pound zesty, hot sausage, cooked, drained
4 1/2 ounces Brie, leave rind on
1/2 tablespoon finely chopped sage
1/2 cup Parmesan shards (shards are made by using a potato peeler to peel off curls of Parmesan)
2 cups cleaned, stemmed and quartered mushrooms, sauteed
Dash tabasco
1/2 cup chopped green scallions
Freshly ground pepper, to taste

Spray a 13x9 inch pan with olive oil spray. Spread bread crusts over bottom of pan, arranging the 6 slices of bread on top. In a medium mixing bowl, place the eggs, egg whites, mustard, milk, Lowfat Blend, and heavy cream and blend well. Pour egg mixture over bread and refrigerate overnight.

In the morning, preheat the oven to 350 degrees. Sprinkle with sausage, sage, mushrooms and dot with pieces of brie. Season with pepper to taste and add tabasco and the scallions. If necessary, so that ingredients don't float to the surface, tuck some under the bread slices. Sprinkle the top with the
Parmesan shards and bake for 45 minutes until golden.

Recipe for Low-Fat Blend
Mix equal parts non-fat yogurt and non-fat cottage cheese. Blend in blender or by hand. A food processor will not give the same consistency; it will tend to break the mixture down and make it watery rather than creamy.