Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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