Italian Sausage Cheese Strata Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
• Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
• Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Steps:

• In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes. Drain on a paper towel; reserve the sausage fat separately.
• Butter both sides of the bread with the butter. Arrange half of the bread in 1 layer in a 9-by-13-inch baking dish. Top with half the sausage, followed by half the Gruyere. Repeat with another layer of the remaining bread, sausage and cheese.
• In a bowl, whisk together the half-and-half, eggs, 2 teaspoons of the salt and some pepper. Pour the mixture over the layers of bread, sausage and cheese. Cover in plastic wrap and weigh down the strata with a couple sacks of rice/beans in a zipper top bag to compress it. Refrigerate overnight.
• The morning of baking, remove the plastic wrap and weights. Preheat the oven to 325 degrees F.
• Toss the broccoli with the reserved sausage fat, remaining 1 teaspoon salt and some pepper. Dot the top of the strata with the broccoli florets so the broccoli tops are still visible (to look like trees) but the stalks are submerged in the custard. Bake until the edges pull away from the dish and the center is puffed, about 45 minutes. Let rest for 5 minutes. Right before serving, sprinkle with the Parmesan to mimic snow on trees.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown sausage in large skillet over medium heat until no longer pink, stirring frequently. Drain. Add broccoli and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Place English muffin cubes in sprayed baking dish. Top with sausage mixture. Sprinkle with Cheddar cheese.
• Beat eggs in large bowl. Add milk, salt and basil; beat well. Pour over sausage mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Steps:

• In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
• In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.

Steps:

• Preheat oven to 350°F; grease a 13-by-9-inch pan.
• Trim crusts from bread and cube.
• Crumble sausage into a large skillet; sauté with onion, mushrooms and pepper. Place half the bread cubes in prepared pan, top with half the sausage mixture and half the cheese; repeat layers.
• In a medium bowl whisk eggs, milk, Italian seasoning, garlic and salt; pour over the filled casserole. Let stand 15 minutes so bread can soak up egg mixture.
• Bake for 60 to 70 minutes or until set. Let stand 10 minutes, cut into squares and serve drizzled with warm spaghetti sauce.

Steps:

• Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish., In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375°F degrees. Cut loaf of bread into 1 inch slices, then roughly tear into large pieces (around 3 inches). Place on baking sheet and toast in oven for 10 minutes tossing once. (You may skip this step if using day old bread, as long as it's fairly dry.).
• Heat large skillet over medium high heat, crumble loose sausage into pan and cook until no longer pink (about 7-9 minutes). Remove sausage from skillet and place in bowl large enough to accommodate sausage and bread.
• Pour off and discard all but 1 tablespoon of fat from skillet and add onion. Cook over medium low heat until soft and brown, 5-7 minutes. Add onion and torn bread to sausage and toss. Add 1 cup of shredded cheddar cheese and toss again.
• Butter a 9 x 13 x 2 inch Pyrex baking dish. Beat eggs well then beat in milk and sour cream til smooth; season with salt and pepper.
• Place sausage/bread/onion/cheese mixture into buttered dish and pour milk/egg mixture over, pressing down on the bread with a spatula to insure that the egg begins to soak up the liquid. Sprinkle with remaining shredded cheese and scallion (if using), cover and place in fridge overnight.
• The following morning (or early afternoon) preheat oven to 350°F Bake until browned and puffy, about 45-50 minutes. Serve hot with a Bloody Mary. Pass sour cream, hot sauce in general (sriracha specifically), ketchup, salsa, or sliced avocados; if you have the energy, top each serving with a runny fried egg.

Steps:

• Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

Steps:

• Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
• Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
• Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Steps:

• 1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread in a greased 13-in x 9-in. baking dish. Layer with mushrooms, onions, and sausage. 2. In a large bowl, whisk the eggs, half-and-half cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight. 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving. 4. Unbaked casserole can be covered and frozen for up to 3 months. To use frozen casserole. Thaw in the refrigerator overnight. Remove 30 minutes before baking. Bake according to directions above.