Ingredients
- 1 Tbsp. vegetable oil
- 1 lb sweet Italian sausage casing removed
- 1 c. minced onion
- 1/2 c. minced green bell pepper
- 1/2 c. minced red bell pepper
- 2 x garlic cloves finely minced
- 12 c. cubed (1 1/2") Italian or possibly French bread (abt a 1-lb loaf)
- 2 c. shredded mozzarella cheese - (8 ounce)
- 3 c. Nestle Carnation evaporated lowfat milk (two 12-ounce cans)
- 1 3/4 c. Libby's 100% pure pumpkin - (15-ounce can)
- 4 lrg Large eggs
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp dry oregano crushed
- 1/2 tsp dry basil crushed
- 1/2 tsp dry marjoram crushed
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Italian Pumpkin Strata
Servings: 12
Directions
- Preheat oven to 350 degrees. Grease 13- by 9-inch baking pan.
- Heat vegetable oil in large skillet over medium-high heat. Add in sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 min or possibly till sausage is no longer pink; drain.
- Combine bread cubes, cheese and sausage mix in large bowl. Beat evaporated lowfat milk, pumpkin, Large eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mix, pressing bread into lowfat milk mix. Pour into prepared baking pan. Bake for 30 to 35 min or possibly till set. Serve hot.
- This recipe yields 12 servings.
- Comments: This vegetable-filled strata employs bread, cheese, lowfat milk, pumpkin and Large eggs to create a moist and delicious casserole you can cut into squares or possibly wedges and serve with a platter of fresh fruit for a smashing breakfast or possibly brunch!
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