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Spicy Sausage Strata

6 slices white bread, crusts off-save
5 eggs
3 egg whites
1 tablespoon dry mustard
2 cups skim milk
1 cup lowfat blend (see recipe below)
1 cup heavy cream
1 pound zesty, hot sausage, cooked, drained
4 1/2 ounces Brie, leave rind on
1/2 tablespoon finely chopped sage
1/2 cup Parmesan shards
2 cups cleaned, stemmed and quartered mushrooms, sauteed
dash tabasco
1/2 cup chopped green scallions
freshly ground pepper, to taste

Spray a 9 x 13 inch pan with olive oil spray. Spread bread crusts
over bottom of pan, arranging the 6 slices of bread on top. In a
medium mixing bowl, place the eggs, egg whites, mustard, milk,
Lowfat Blend, and heavy cream and blend well. Pour egg mixture over
bread and refrigerate overnight.

In the morning, preheat the oven to 350 degrees. Sprinkle with
sausage, sage, mushrooms and dot with pieces of brie. Season with
pepper to taste and add tabasco and the scallions. If necessary,
so that ingredients don't float to the surface, tuck some under
the bread slices. Sprinkle the top with the Parmesan shards and
bake for 45 minutes until golden.

Recipe for Low-Fat Blend

Mix equal parts non-fat yogurt and non-fat cottage cheese. Blend
in blender or by hand. A food processor will not give the same
consistency; it will tend to break the mixture down and make it
watery rather than creamy.


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