Sausage Kale Strata Recipes

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:

• Preheat the oven to 425 degrees F.
• Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.
• Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
• Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.
• In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
• Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
• Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F.
• Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

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:

• Prepare the pan. Grease a metal 8-inch baking pan with the olive oil. Lay the bread cubes, kale, Cheddar and sausage slices in the pan and toss them together.
• Combine the wet ingredients. In a large bowl, whisk together the milk, mustard, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper and until thoroughly combined. Drizzle over the contents of the pan. Cover the pan and put it in the refrigerator to rest 8 hours or up to overnight.
• Preheat the oven to 375 degrees F. Pull the strata out of the refrigerator and uncover it.
• Bake the strata. Bake the strata until the egg custard is set and the edges are browned, about 45 minutes. Allow the strata cool to a warm room temperature, about 15 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 onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often until golden brown, about 6 minutes more. Set aside.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Muenster cheese, followed by the sausage-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Muenster cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.