Sausage Strata

Ingredients: (Servings: 8)

• cooking spray
• 1 pound chicken or turkey sausage
• 2 cups 1% milk
• 1 ½ cups egg substitute
• ¾ cup shredded low-fat sharp cheddar cheese
• 8 slices good-quality white bread, crusts removed and cut into cubes
• 1 ½ cups Roasted Tomatillo Salsa (there's a link to the recipe in the directions)

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Directions:

1. Remove and discard sausage casings. Crumble the sausage and sauté in a non-stick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon. Using a slotted spoon, transfer the browned sausage to a plate covered in paper towels to thoroughly drain.
2. In a 1-quart measuring cup, whisk together the milk and egg substitute.
3. Lightly coat a 2-quart casserole dish with cooking spray.
4. Place 1/4 cup of the shredded cheese in a self-sealing plastic bag. Refrigerate.  (You're saving this to sprinkle on top when you bake it.)
5. Layer 1/3 of the bread cubes on the bottom of the casserole dish. Top with half of the browned sausage and 1/4 cup of the shredded cheese.
6. Pour 1 cup of the milk-egg mixture over the top.
7. Repeat the layers (1/3 of the bread, the rest of the sausage, 1/4 cup of shredded cheese).
8. For the last layer, put on the rest of the bread and then pour over the remaining 1 1/2 cups of the milk-egg mixture.
9. Cover with the tomatillo salsa. 
10. Cover with plastic wrap and refrigerate overnight.
11. When you're ready to bake this in the morning, preheat oven to 350°F, uncover the casserole, and sprinkle the top with the reserved shredded cheese.
12. Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes.
13. Remove from the oven and let rest for 10 minutes before serving.

Nutrition Information

Per serving:	199 calories (19% calories from fat), 20 g protein, 4 g total fat (1.6 g saturated fat), 21 g carbohydrates, 1 g dietary fiber, f24 mg cholesterol, 375 mg potassium, 689 mg sodium
Diabetic exchanges:	2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1/2 skim