Bake until the center of the strata is set and top is lightly browned 50 to 60 minutes. Top with remaining mozzarella cheese.Ĭover and refrigerate for at least 1 hour or up to a day. Slowly pour egg mixture over layered ingredients. In a bowl, whisk eggs, milk, Italian herb seasoning, salt and pepper to blend. Layer additional bread slices on top to cover, and top with the remaining sausage mixture and tomatoes. Sprinkle with Parmesan cheese, 1/2 cup mozzarella and half the tomatoes. Top evenly with half the sausage mixture. Rate this Sausage Strata recipe with 1-1/2 lb bulk pork.
#Sausage strata full
In a lightly oiled 10 x 15 x 2 inch baking dish, arrange slices of bread to cover the bottom of the dish. Get full Sausage Strata Recipe ingredients, how-to directions, calories and nutrition review. When the sausage is fully cooked, toss the veggies back into the skillet, stir to combine and remove from heat. Add the eggs, milk, bread, cheese, bacon and mustard. Bake 30 minutes or until knife inserted in center comes out clean. Place oven rack in the middle of the oven and preheat to 350° F. Beat eggs, milk and cumin in medium bowl with a wire whisk until well blended. Pour the half and half and egg mixture over bread cubes and sausage.
In the same skillet cook, the decased links on medium heat and crumble as it cooks, about 8 minutes. In a large skillet, cook sausage over medium heat until no longer pink drain. Arrange tortillas on the bottom of a greased 8 or 9-inch baking dish. Transfer vegetables to a plate and set aside. Continue sautéing for another 2 to 3 minutes. Sauté mushrooms for 4 minutes and add the bell peppers and onions. Top with remaining green onions just before serving.In a 12 inch skillet, heat oil over medium heat. Allow to sit on the counter at room temperature for at least 30 minutes or cover and refrigerate for an hour, up to overnight.īake until the strata is golden brown, the cheese on top is browning and bubbly and no liquid seeps out when a knife is inserted into the center, about 35–40 minutes. Repeat with remaining bread, sausage, and cheese to make a second layer. Top with 1/2 of the sausage and 1/2 of the cheese. Arrange 6 slices of bread on bottom of baking pan.
Break up the sausage, stirring and frying until it is well-browned. Use a spatula to press the ingredients down and encourage the bread to soak up the moisture from the egg mixture. In a large skillet, saute sausage and peppers. Repeat the process with the remaining half of the bread and sausage mixture, followed by another ⅓ of cheese and green onions. Cover with half of sausage, kale and onion mixture, then top with ⅓ of the grated cheddar, top with ⅓ of the green onions. Whisk eggs, mustard, salt, and pepper in a mixing bowl until blended, then whisk in milk.Īrrange half of the bread cubes in the prepared skillet. Grease a 12” oven safe skillet or a 13” x 9″ baking dish with butter. Remove from heat and transfer to a heat proof dish to cool. Allow mixture to stand for about 10 minutes. Add cooked sausage, shredded cheese, fresh chopped rosemary and bread cubes. Add the kale and cook until just wilted, about 2 minutes. In a large mixing bowl, whisk together eggs and water until well-blended. Flip the sausages and cook until both sides are lightly browned and the onions have started to brown and caramelize. Add the sliced onions and sliced sausages and cook for about 5 minutes until the sausages are lightly browned on one side. Warm the olive oil over medium-high heat in a large skillet.
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