Italian Vegetable Strata with Turkey Sausage

By draingal

Ingredients

• 1 ⁄2 cup sliced scallion
• 1 large red bell pepper, diced
• 1 zucchini, chopped
• 4 cup fresh baby spinach
• 1 lb sweet turkey sausage, casings removed, broken into bite-size chunks
• 7 eggs
• 2 1⁄2 cup 2% milk
• 1 ⁄2 cup nonfat milk
• 1 ⁄2 cup grated Parmesan-Romano cheese
• 1 ⁄4 tsp black pepper
• 1 medium loaf French bread (about 5 cup), cut into large chunks
• 1 cup grated reduced-fat Monterey Jack

Preparation

Step 1

Preheat oven to 350°F. Coat a 13-by-9-inch baking dish and a small skillet with cooking spray.

Sauté scallion, red pepper, and zucchini in skillet for 4 minutes. Add spinach and sausage and continue cooking until sausage is browned.

In a large bowl, whisk eggs with milk, Parmesan-Romano, and black pepper.

In baking dish, layer half the bread, half the egg mixture, and half the sausage-vegetable mixture. Repeat layers.

Press down to make sure bread is completely submerged. Set aside for 20 minutes. (You can also prepare this up to a day ahead and store in fridge.)

Sprinkle with Monterey Jack. Bake for 1 hour or until golden brown and puffy.