| 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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