SPRAY a 9- by 13-inch pan with cooking spray.
CUT stale bread into bite-sized squares and cover bottom of pan.
Brown sausage and vegetables, if desired, until crumbly. Sprinkle sausage over bread. Sprinkle cheese over sausage.
BEAT eggs, milk and salt (could add some chives and thyme also).
POUR over sausage and cheese, cover and place in refrigerator overnight.
BAKE at 350 degrees for 30 minutes.
Source: The Hawkesdene House Bed & Breakfast Inn, Andrews, N.C.
Vegetable Cheese Strata
Yield: 8 servings
1 teaspoon olive oil
2 cups diced zucchini
2 cups sliced mushrooms
1 cup diced red bell pepper
1 cup diced onion
2 garlic cloves, crushed
3/4 cup chopped drained canned artichoke hearts
8 cups (1-inch) cubed Italian bread (about 8 ounces)
1 cup (4 ounces) shredded reduced-fat extra-sharp Cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 cups egg substitute
1 teaspoon dried Italian seasoning
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 (12-ounce) can evaporated skim milk
Oregano sprigs (optional)
HEAT oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and sauté vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
ARRANGE Italian bread cubes in a 13-by-9-inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
COMBINE egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill up to 1 day.
PREHEAT oven to 325°. Bake strata, covered, 1 hour or until bubbly. Garnish with oregano sprigs, if desired.
Nutritional Information: 229 cal; 4.9 fat; 17.5 protein; 29. 1 carb; 1.9 fiber; 14 mg chol; 570 sodium.
Source: "Cooking Light," Nov. 1996.
Cinnamon Roll Bake
Yield: 6 to 8 servings
3 egg yolks*
2 large eggs*
2 cups milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (16-oz.) package frozen cinnamon rolls
1/2 cup golden raisins
2 tablespoons butter, cut into 1/4-inch cubes
WHISK together first 7 ingredients until blended.
BREAK apart cinnamon rolls and chop. Place in a lightly greased 11-by-7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.
PREHEAT oven to 325°. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.
*1 cup egg substitute may be substituted for egg yolks and whole eggs.
Note: For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.
Orange-Apricot Bake: Substitute 1/8 tsp. ground nutmeg for 1 tsp. cinnamon, 1 (16-oz.) package orange yeast rolls for cinnamon rolls, and 1/2 cup chopped dried apricots for raisins. Proceed with recipe as directed.
Source: "Southern Living," Dec. 2008