CAJUN BREAKFAST STRATA

This is called breakfast strata. Make the night before, serve for brunch, or be a very early riser before everyone else!

3/4 cup chopped red and/or orange bell peppers
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 tbsp canola oil
3 cups trimmed and torn fresh kale or collard greens
2 garlic cloves, minced
1/2 tsp black pepper
1/8 tsp cayenne pepper
1 can (14.5-oz) no-salt-added diced tomatoes, drained
nonstick cooking spray
8-oz whole-grain baguette bread, cubed
6-oz smoked turkey sausage, sliced thin
1 3/4 cups fat-free milk
1 1/2 cup refrigerated egg product or 6 whole eggs, beaten

In a 10-inch skillet cook bell pepper, onion, and celery in the hot oil over medium heat for 4 minutes, stirring occasionally. Add the greens, garlic, and both peppers. Cook 3 to 5 minutes or until veggies are just tender, stirring occasionally. Stir in the tomatoes.

Lightly coat a 2-quart casserole dish with cooking spray. Arrange half the bread cubes in the dish and top with half the sausage and  half the tomato mixture. Repeat layers.

In a bowl, whisk together the milk and eggs. Pour over layers; press lightly with back of a large sppon to moisten. Cover and refrigerate for at least 2 hours.

Preheat oven to 350 degrees.

Bake casserole, uncovered, 55 to 60 minutes or until a food thermometer inserted in the center reads 160 degrees.

Remove from oven and let stand on a wire rack for 10 minutes before serving.

Yield: 6 servings

This is an old Diabetic Living Recipe and Photo