New Mexican Chicken-Cilantro Sausage Strata

Description[]

olive oil cooking spray
1 pound (480 g) purchased low-fat New Mexican chicken-cilantro sausages or other low-fat chicken or turkey sausages
2 cups (480 ml) 1% low-fat milk
1½ cups (360 ml) egg substitute
refrigerated butter-flavored cooking spray
¾ cups (90 g) shredded low-fat sharp cheddar cheese
8 slices good-quality white bread, crusts removed and cut into cubes
1½ cups (360 ml) Roasted Tomatillo Salsa

Remove and discard sausage casings.
Crumble the sausage and sauté in a nonstick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon.
Using a slotted spoon, transfer the browned sausage to paper towels to thoroughly drain.
In a 1-quart (1 l) measuring cup, whisk together the milk and egg substitute.
Lightly coat a 2-quart (2 l) casserole dish with cooking spray.
Place ¼ cup (30 g) of the shredded cheese in a self-sealing plastic bag.
Refrigerate.
Layer ⅓ of the bread cubes on the bottom of the prepared baking dish.
Top with half of the browned sausage and ¼ cup (30 g) of the shredded cheese.
Pour 1 cup (240 ml) of the milk-egg mixture over the top.
Repeat the layers, finishing with the final bread layer and the remaining 1½ cups (360 ml) of the milk-egg mixture.
Cover with the [[tomatillo salsa.
Cover with plastic wrap and refrigerate overnight.
Pre-heat oven to 350°F (180°C, gas mark 4).
Uncover the casserole.
Sprinkle the top with the reserved shredded cheese.
Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes.
Remove from the oven and let rest for 10 minutes before serving.

Per serving:

199 Calories (19% Calories from fat) | 20g Protein | 4g Total fat (1.6g Saturated fat) | 21g Carbohydrates | 1g Dietary fiber | 24 mg Cholesterol | 375 mg Potassium | 689 mg Sodium
Diabetic exchanges: 2 lean protein | 1½ carbohydrate (1 bread/starch, ½ skim milk)