Italian Sausage Strata Recipe 455

SAVORY ITALIAN SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Layer with mushrooms, onions and sausage. , In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving., Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

ITALIAN SAUSAGE STRATA

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.

ITALIAN SAUSAGE STRATA RECIPE - (4.5/5)

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.

EASY SAUSAGE STRATA

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.

HOLIDAY SAUSAGE STRATA

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.

ITALIAN SAUSAGE STRATA

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.

ITALIAN STRATA

Steps:

• In large skillet, cook sausage, drain.
• Grease a 9x13 baking dish.
• Cut bread into 1/2 inch cubes.
• In a large bowl, combine sausage, bread and mushrooms.
• Put in prepared pan.
• In same large bowl, whisk together eggs, milk and seasonings.
• Pour over bread mixture.
• Cover with plastic wrap and refrigerate overnight.
• In the morning, preheat oven to 350°F.
• Bake uncovered 1 hour. Sprinkle evenly with cheeses.
• Bake 15 minutes longer.
• Let stand 10 minutes before serving.

ITALIAN SAUSAGE STRATA

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 13 x 9 inch x 2 inch baking dish.
• In a large skillet, sauté 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 bowl, combine 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°F for 50 minutes. Uncover; bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with parsley. Yield: 12 servings.
• Country Woman.