Baked breakfast casserole with eggs, turkey sausage, and soft bread layers in a rich, savory mushroom sauce made with Campbell's® Healthy Request® Cream of Mushroom Soup.
- Total time:
120 minutes
- Servings:
32
|
Ingredient
|
Weight
|
Measure
|
|
ground turkey sausage, cooked |
8.0 oz. |
1.25 cup |
|
red bell pepper , diced |
8.0 oz. |
1.5 cup |
|
yellow onion , diced |
9.0 oz. |
1.75 cup |
|
baby spinach , fresh |
8.0 oz. |
1 cup |
|
whole wheat bread , cubed |
1.0 lb. |
14 cup |
|
reduced fat Cheddar cheese , shredded |
8.0 oz. |
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
4.5 cup |
|
pasteurized liquid egg |
112.0 oz. |
14 cup |
1. In large mixing bowl, combine sausage crumbles, bell peppers, and onions. Arrange vegetables in a single layer on a sheet pan coated with non-stick cooking spray. Bake at 350°F for 7 minutes, or until onions are translucent. Remove from oven. Add spinach and allow to wilt.
2.Meanwhile, in a large mixing bowl, combine cooked sausage/vegetable mixture, wilted spinach, cubed bread, and cheddar cheese. Reserve.
3. In a separate large mixing bowl, combine Campbell’s® Healthy Request® Cream of Mushroom Soup, milk, and eggs. Mix well. Reserve.
4. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute the bread mixture between pans. Evenly top each pan with the egg mixture. Stir to incorporate. Cover pans with foil and place in cooler for at least 1 hour, up to overnight.
5. Remove pans from cooler. Bake at 350°F for 60-75 minutes, or until a knife inserted in the center comes out clean and the strata is puffed up. Remove foil. Place back in oven, and bake for an additional 10-15 minutes, or until the top is lightly browned. Allow to rest at least 15 minutes before portioning.
CCP: Heat to a minimum internal temperature of 165°F for 1minute.
CCP: Hold for hot service at 140°F or higher until needed.
5. Cut each pan into 16 pieces (4x4), to make a total of 32 servings.
6. To serve, using a spatula, plate one piece in the center of a serving plate. Serve immediately.
K-12 Meal Components:
M/MA: 4.25 oz.
Grain: 0.5 oz. (Whole Grain)
Baked breakfast casserole with eggs, turkey sausage, and soft bread layers in a rich, savory mushroom sauce made with Campbell's® Healthy Request® Cream of Mushroom Soup.
-
Total time:
120 minutes
-
Servings:
32
|
Ingredient
|
Weight
|
Measure
|
|
ground turkey sausage, cooked |
8.0 oz. |
1.25 cup |
|
red bell pepper , diced |
8.0 oz. |
1.5 cup |
|
yellow onion , diced |
9.0 oz. |
1.75 cup |
|
baby spinach , fresh |
8.0 oz. |
1 cup |
|
whole wheat bread , cubed |
1.0 lb. |
14 cup |
|
reduced fat Cheddar cheese , shredded |
8.0 oz. |
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
4.5 cup |
|
pasteurized liquid egg |
112.0 oz. |
14 cup |
1. In large mixing bowl, combine sausage crumbles, bell peppers, and onions. Arrange vegetables in a single layer on a sheet pan coated with non-stick cooking spray. Bake at 350°F for 7 minutes, or until onions are translucent. Remove from oven. Add spinach and allow to wilt.
2.Meanwhile, in a large mixing bowl, combine cooked sausage/vegetable mixture, wilted spinach, cubed bread, and cheddar cheese. Reserve.
3. In a separate large mixing bowl, combine Campbell’s® Healthy Request® Cream of Mushroom Soup, milk, and eggs. Mix well. Reserve.
4. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute the bread mixture between pans. Evenly top each pan with the egg mixture. Stir to incorporate. Cover pans with foil and place in cooler for at least 1 hour, up to overnight.
5. Remove pans from cooler. Bake at 350°F for 60-75 minutes, or until a knife inserted in the center comes out clean and the strata is puffed up. Remove foil. Place back in oven, and bake for an additional 10-15 minutes, or until the top is lightly browned. Allow to rest at least 15 minutes before portioning.
CCP: Heat to a minimum internal temperature of 165°F for 1minute.
CCP: Hold for hot service at 140°F or higher until needed.
5. Cut each pan into 16 pieces (4x4), to make a total of 32 servings.
6. To serve, using a spatula, plate one piece in the center of a serving plate. Serve immediately.
K-12 Meal Components:
M/MA: 4.25 oz.
Grain: 0.5 oz. (Whole Grain)
