Breakfast Strata (Savory Bread Pudding) | Cook for Your Life
savory strata breakfast bread pudding

Breakfast Strata (Savory Bread Pudding)

4.8
Rated 4.8 out of 5
4.8 out of 5 stars (based on 16 reviews)
Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This bread-and-egg strata is a savory bread pudding that makes not only a wonderful weekend breakfast, but also a great snack or, when paired with a simple salad or soup like our...

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces low sodium turkey sausage links
  • 2 bell peppers, chopped (about 2 cups)
  • 1 onion, chopped (about 2 cups)
  • 1 12-ounce package frozen chopped spinach, thawed
  • 12 eggs
  • 4 cups skim milk
  • 2 cups low fat shredded cheddar cheese
  • 1 loaf sliced whole wheat bread, chopped
  • salt and pepper to taste
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Nutrition Facts

Calories

625 cals

Fat

30 g

Saturated Fat

12 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

10 g

Carbohydrates

42 g

Sugar

15 g

Fiber

7 g

Protein

46 g

Sodium

1307 mg

*per serving

Directions

  1. Preheat oven to 375 degrees. Spray a 9x13-inch casserole dish with cooking spray.
  2. In a large sauté pan over medium heat, add olive oil. Add turkey sausage to pan, and brown on all sides. Once cooked, remove from pan and allow to cool. Chop sausage into bite sized pieces.
  3. In same pan, add bell peppers and onion. Sauté for about 15 minutes, or until soft. Add spinach and cook for about 5 minutes. Season with salt and pepper. Add chopped sausage to pan and cool.
  4. In a large bowl, combine eggs, milk and cheese. Season with a pinch of salt and pepper. Whisk egg mixture until combined. Add bread to egg mixture and allow bread to soak. Add cooled vegetables and stir to combine.
  5. Pour bread and vegetable mixture into casserole pan, making sure to flatten the top into an even layer.
  6. Place casserole in oven, and bake for about 45 minutes, until eggs are set and middle is firm.
Recipe by Ally Zeitz, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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