21
ENGLISH
5 cups (
1
/2"/1.25 cm
cubed) sourdough
bread, divided
12 oz (340 g) hot
ground sausage,
cooked, crumbled,
and divided
1 cup (4 oz/115 g)
shredded Cheddar
cheese, divided
1 cup (4 oz/115 g)
shredded Swiss
cheese, divided
1
/4 cup (50 mL) chopped
green onions, divided
1
/2 small red bell pepper,
chopped and divided
2 cups (500 mL)
frozen chopped
spinach, thawed and
squeezed dry
6 eggs
2 cups (500 mL) half-
and-half
1 tsp (10 mL) salt
1
/4 tsp (1 mL) ground
red pepper
Layer half of bread, sausage, Cheddar cheese, Swiss
cheese, onions, and red bell pepper in slow cooker
ceramic pot sprayed with no-stick cooking spray. Top
evenly with spinach. Repeat layers with remaining half of
bread, sausage, Cheddar cheese, Swiss cheese, onions,
and red bell pepper.
In large bowl, combine eggs, half-and-half, salt, and
ground red pepper. Pour evenly over layered mixture.
Cover and cook at LOW 2 to 3 hours, or until lightly
puffed and center is set.
Yield: 8 servings.
Per Serving: About 400 cal., 20 g protein, 19 g carb,
27 g total fat, 14 g saturated fat, 225 mg cholesterol,
860 mg sodium.
Sausage and Egg Sourdough Strata
