| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Breakfast | 1 | Servings |
INGREDIENTS
| 12 | oz | Stouffer's® spinach souffle (1 package); defrosted |
| 1 | lb | Breakfast sausage; cooked and drained |
| 2 | tb | Chopped onion |
| 1 | c | Shredded Swiss cheese; divided |
| 2 2/3 | c | Milk; divided |
| 1 | ts | Dijon mustard |
| 4 | lg | Eggs; lightly beaten |
| 1 | pn | Black pepper |
| 14 | sl | White bread; 1/2 inch thick |
INSTRUCTIONS
Cook, drain and crumble sausage into a medium size bowl. Add Spinach Souffle, onion 1/2 cup Swiss cheese and 1/3 cup milk. Stir well. In another medium size bowl combine 2 1/3 cups milk, Dijon mustard, eggs and black pepper. Whisk until well combined. Remove crusts from bread and cut into 1" pieces. In a greased 9x13" baking dish, place 1/2 of the bread pieces. Pour about 1/3 of the egg mixture over bread. Spread spinach mixture over bread, top with the rest of the bread pieces and then pour remaining egg mixture over all. Sprinkle with 1/2 cup Swiss Cheese. Refrigerate overnight. Preheat oven to 350°. Bake strata for 60-65 minutes or until set. Recipe by: Stouffer's® Posted to MC-Recipe Digest by MAMacR <MAMacR@aol.com> on Mar 12, 1998
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