Spicy Beef Chorizo Breakfast Strata

Ingredients:

• 1 recipe Mexican-Style Beef Sausage
• 1 cup chopped red bell pepper
• 2 cups packed fresh baby spinach
• 6 large eggs
• 1/2 teaspoon salt
• 2 cups skim milk
• 1/4 teaspoon black pepper
• 8 cups day-old French bread cubes (1-inch)
• 1-1/2 cups reduced-fat or regular shredded Monterey Jack cheese

• Salsa, chopped green onions, chopped tomatoes, dairy sour cream (optional)

Cooking:

1. Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage. Stir in bell pepper and spinach; set aside.
   
   Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Meanwhile, beat eggs, milk, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl until blended. Stir in bread and 1 cup cheese. Stir in sausage mixture.
3. Spray 3-quart shallow baking dish with nonstick cooking spray. Pour sausage mixture into prepared dish. Top evenly with remaining 1/2 cup cheese. Cover with aluminum foil; bake in 350°F oven 40 minutes. Remove foil; continue baking 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes before serving. Garnish with toppings, if desired.
Cook's Tip: Sausage and egg mixture can be prepared ahead of time. Pour into prepared pan and top with cheese. Cover with aluminum foil and refrigerate 6 hours or as long as overnight. Increase baking time to 50 minutes before removing the aluminum foil.