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New Mexican Chicken-Cilantro Sausage Strata

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Description Edit

Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group and Healthy Recipes for Diabetic Friends Y-Group

  • Makes 8 servings

Ingredients Edit

Directions Edit

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

Nutritional information Edit

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)

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