Yield: 1 Servings
|12 ounces||Stouffer's® spinach souffle (1 package); defrosted|
|1 pounds||Breakfast sausage; cooked and drained|
|2 tablespoons||Chopped onion|
|1 cup||Shredded Swiss cheese; divided|
|2⅔ cup||Milk; divided|
|1 teaspoon||Dijon mustard|
|4 larges||Eggs; lightly beaten|
|1 pinch||Black pepper|
|14 slices||White bread; 1/2 inch thick|
Cook, drain and crumble sausage into a medium size bowl. Add Spinach Souffle, onion ½ cup Swiss cheese and ⅓ cup milk. Stir well. In another medium size bowl combine 2⅓ 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 ½ of the bread pieces. Pour about ⅓ 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 ½ 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@...> on Mar 12, 1998