Eggs Strata

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8 - slices	white bread
2 - small breakfast sausage links or 1 large mild or spicy Casings removed
1 - clove	minced garlic
1/2 - cup	button mushrooms, chopped
4 - oz.	frozen chopped spinach, thawed and liquid squeezed out
1/4 - cup	cream cheese
1/4 - cup	salsa
1 - T.	Dijon mustard
2 - eggs 2 - egg whites
3/4 - cup	milk
	Kosher salt
	fresh ground pepper
2 - tomatoes, cut into 8 thin slices
1/4 - cup	shredded Swiss
	cheddar cheese, alternative

Method
Cut the crusts from the bread, then cut the crusts in 1/2 inch cubes and set aside, lightly press the bread flat with the palm of your hand. Coat the cups of a muffin tin with cooking spray, then gently press each slice into cups. Set aside.
In a medium sauté pan over medium/high, cook the sausage, crumbling with a spoon until cooked. Add garlic and mushrooms and cook for another minute or two. Add the spinach, cream cheese and salsa, then cook for another 2 minutes. Remove from the heat and stir in the mustard. Allow to cool for several minutes.
In a large bowl, whisk together the eggs, egg whites and milk until frothy.
Add the mushrooms and sausage mixtures and stir to combine. Season with salt and pepper.place a few cubes of bread crumbs into each muffin cup, then spoon the egg mixture on top of each tart then 1/2 T. Cheese over that.
Cover the muffin tins foil and refrigerate for 24 hours. When ready to serve, heat oven to 350 degrees and bake for 15 minutes covered, then remove the foil and continue baking until eggs are firm, another 10-15 minutes.

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