Sausage and Vegetable Strata

1 (12.8-oz) pkg. spicy pork sausage, sliced

1 (8-oz) pkg. sliced fresh mushrooms

1/2 medium onion, chopped

2 tbs extra-virgin olive oil

2 garlic cloves, minced

2 c fresh spinach

4 plum tomatoes, coarsely chopped

1/4 c sun-dried tomatoes in oil, drained and chopped

1 (16-oz) loaf french bread, cut into 1-inch cubes

3/4 c shredded sharp Cheddar cheese (6-oz)

9 eggs

2 c whole milk

- Preheat oven to 325 degrees. Cook sausage in nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until sausage is not longer pink. Drain; set aside.

- Saute mushrooms and onion in skillet in hot oil over medium-high heat 5 minutes or until onion is tender. Add garlic, spinach and tomatoes; cook 2 minutes or until spinach is wilted. Add dried tomatoes and sausage, mixing well.

- Layer half each of the bread cubes, sausage mixture and cheese in a 13x9-inch baking dish coated with nonstick cooking spray. Repeat layers, using remaining bread cubes, sausage mixture and cheese.

- Whisk together eggs, milk, salt, and freshly ground pepper to taste until well-blended. Pour egg mixture over layers. Bake 1 hour or until set and lightly browned. Let stand 10 minutes before serving.

Serves 8 portions