Mild Italian sausage, diced tomatoes and fresh basil create a ripe, balanced blend of delicious flavors. Easy, 20 minute prep.
Ingredients
-
1 lb. Italian sausage
-
5 cup(about 3/4 lb.) French bread, cut into 1-in cubes
-
1 cupsliced mushrooms
-
1 medium zucchini, cut in half lengthwise, sliced 1/4-in thick
-
1 can (15 oz.)diced tomatoes, drained
-
2 cup (16 oz.)Better'n Eggs®
-
1 1/2 cupwhole milk
-
1 tsp.dried basil leaves
-
1-2 tsp.cayenne pepper sauce
-
1/2 tsp.salt
-
2 cupCrystal Farms® Shredded Mozzarella Cheese
Instructions
-
Cook Italian sausage in 10-inch skillet until browned; drain grease. Spray 13x9 inch glass baking pan with nonstick cooking spray. Cover bottom of pan with cubed bread. Layer bread with cooked sausage, mushrooms, zucchini and diced tomatoes.
-
In medium bowl combine Better'n Eggs, milk, basil, pepper sauce and salt; mix well with wire whisk or fork. Pour mixture over vegetables. Sprinkle evenly with cheese. Cover with plastic wrap and refrigerate 6 hours or overnight.
-
Heat oven to 350° F. Uncover strata. Bake for 40 to 50 minutes or until Better'n Eggs are almost set in the center and edges are golden brown. Let stand 10 minutes; cut into 8 pieces.
-