I plan on making this for Christmas morning brunch.  You put it together the night before, refrigerate overnight, and pop it in the oven the next morning.  Who wants to be cooking Christmas morning?  NOT ME!  I plan on playing all day with my kids!

2 cups fat free milk

2 large eggs

2 egg whites

2 Tbsp chopped fresh parsley

2 tsp Dijon mustard

1/2 tsp salt

1/4 tsp cayenne

1 (8oz) loaf whole wheat French bread, cubed (about 4 cups)

1 (7oz) pkg frozen fully cooked turkey sausage links, thawed and sliced

1/2 cup reduced fat shredded cheddar cheese

Spray a 9×13 inch baking dish with nonstick spray.

Whisk together the milk, eggs, eggs whites, parsley, mustard, salt and cayenne in a large bowl.  Stir in the bread and sausage.  Let stand, stirring occasionally, until the bread is moistened, about 10 minutes.  Transfer to the baking dish and spread evenly.  Cover and refrigerate at least 8 hours or overnight.

Preheat the oven to 400.  Remove the strata from the refrigerator; uncover and let stand 10 minutes.

Sprinkle the strata with the cheese and bake until golden and a knife inserted into the center comes out clean, about 45 minutes.  Let stand 5 minutes before serving.

Yields 8 servings of 3/4 cup each for 4 pts or 5pts+

Pump up the veggies in this casserole by stirring in 2 (10oz) frozen packages chopped spinach, thawed and squeezed dry, with the bread and sausage in step 2.