Cheese strata with spinach is easy brunch fare

Sunday brunch is an easy party to have. You have Saturday to shop, Sunday morning to get everything ready. I invited friends from church for brunch today and made blueberry lemon muffins in mini-muffin tins (perfectly bite-sized!) along with this cheese and egg casserole. Very tasty.

Cheese strata with spinach and red pepper

6-8 slices high-fiber whole-grain bread
1 pound bulk sweet Italian sausage
1 teaspoon Dijon mustard
1 cup low-fat shredded cheese (a combination of Colby and Monterrey Jack works well)
6 eggs, slightly beaten
1-1/4 cup milk
3/4 cup half-and-half
1 teaspoon Worcestershire sauce
1/2 teaspoon nutmeg
3/4 cup uncooked spinach leaves
1/2 cup chopped sweet onion
1/2 cup finely diced red bell pepper pieces
Salt and pepper to taste

Trim crust from bread; place bread in a buttered 11-by-13-inch casserole to cover the bottom of the dish. Brown sausage; drain fat. Add onion and red pepper to skillet with sausage; cook an additional 5 minutes, 'til vegetables are soft. Stir in mustard. Spoon evenly over bread. Top with spinach leaves. Sprinkle with cheese. Combine remaining ingredients; mix well. Pour over cheese. Bake at 350 for 35 to 40 minutes or until set. Serves 8.