Sausage And Cheese Strata With Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO, HAM AND CHEESE STRATA



Sun-dried Tomato, Ham and Cheese Strata image

Gruyere, ham and sun-dried tomato mingle with bread and eggs and bake into a slightly puffed and golden-brown casserole.

Provided by Food Network Kitchen

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, melted, plus more for the baking dish
12 large eggs
2 cups half-and-half
Kosher salt and freshly ground black pepper
1 cup diced ham
1 cup sun-dried tomatoes (not packed in oil), chopped
2 tablespoons chopped fresh chives
2 cups grated Gruyere (about 8 ounces)
One 1-pound loaf white bread, crust trimmed, cut into 1-inch cubes
Coat a 3-quart baking dish with butter.

Steps:

  • Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl.
  • Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere.
  • Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

EASY SAUSAGE STRATA



Easy Sausage Strata image

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Provided by LISAJANI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 10h

Yield 8

Number Of Ingredients 7

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

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.

Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g

CHEDDAR, VEGETABLE AND SAUSAGE STRATA



Cheddar, Vegetable and Sausage Strata image

Categories     Vegetable     Breakfast     Brunch     Bake     Quick & Easy     Sausage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 generous servings

Number Of Ingredients 12

9 1-inch-thick slices French bread (each about 3x5 inches)
5 large eggs
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups half and half
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1/2 green bell pepper, cut into 2 x 1/4-inch strips
15 cherry tomatoes, halved
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
2 tablespoons minced onion
Chopped fresh parsley

Steps:

  • Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
  • Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.

CHEESE SAUSAGE STRATA



Cheese Sausage Strata image

Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. -Teresa Marchese, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

1-1/2 pounds bulk pork sausage
9 large eggs, lightly beaten
3 cups whole milk
9 slices bread, cubed
1-1/2 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1-1/2 teaspoons ground mustard

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.

Nutrition Facts : Calories 373 calories, Fat 25g fat (11g saturated fat), Cholesterol 217mg cholesterol, Sodium 1097mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

SAUSAGE BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES



Sausage Breakfast Casserole with Sun-Dried Tomatoes image

You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight, it may need to cook a few minutes longer.)

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h40m

Number Of Ingredients 9

8 ounces Italian sausage (about 3), casings removed
1 medium onion, chopped
1/4 cup chopped sun-dried tomatoes (if very dry, soaked in hot water and drained first)
Unsalted butter, for baking dish
8 large eggs
1 cup milk
Coarse salt and freshly ground pepper
6 to 8 ounces Italian bread, sliced 1/2 inch thick
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

Steps:

  • In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes. Add onion; cook. Stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
  • Butter an 8-inch-square baking dish. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange half the bread in a slightly overlapping layer in bottom of dish. Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly. Pour egg mixture over layers. Cover and refrigerate at least 20 minutes or up to overnight.
  • Preheat oven to 350 degrees. Bake, uncovered, until puffed and golden and a toothpick inserted into center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 435 g, Fat 28 g, Fiber 1 g, Protein 24 g

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-Dried Tomatoes image

Categories     Cheese     Egg     Tomato     Brunch     Bake     Sauté     Casserole/Gratin     Sausage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley

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.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-dried Tomatoes image

An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.

Provided by Ron Merlin

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sun-dried tomato, chopped (not oil packed)
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white bread, crusts trimmed,bread cut into 1 inch pieces (about 1 pound)
1/2 cup chopped onion
1/2 cup fresh grated parmesan cheese (about 1 1/2 ounces)
1 cup packed grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
chopped fresh parsley

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.

Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6

BACON AND KALE STRATA WITH SUNDRIED TOMATOES



Bacon and Kale Strata with Sundried Tomatoes image

This cheese and bread casserole is filled with bacon, kale and sundried tomatoes.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature, for buttering the baking dish
10 slices thick-cut bacon, finely chopped
1 bunch Tuscan kale, tough stem removed and leaves chopped
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Monterey jack cheese
1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Put the bacon in a large cold skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
  • Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard 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 of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.

STRATA WITH SAUSAGE AND SUN-DRIED TOMATOES



Strata With Sausage and Sun-Dried Tomatoes image

This Italian dish is a savory cross between an omelet and bread pudding. It is terrific to serve for breakfast, brunch, or lunch-as well as dinner. From Everyday Food. Can be made up to 24-hours ahead.

Provided by akgrown

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces Italian sausage, casing removed (about 3)
1 medium onion, chopped
1/4 cup sun-dried tomato packed in oil, chopped
8 large eggs
1 cup milk
4 -6 ounces Italian bread, sliced 1/2 inch thick
1 1/2 cups mozzarella cheese, shredded
kosher salt
fresh coarse ground black pepper

Steps:

  • In a large skillet over medium-high heat, brown sausage. Add onion; cook, stirring until soft. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
  • In a large bowl, whisk together eggs, milk, 1/2 t salt, and 1/4 t pepper.
  • Arrange half the bread in a slightly overlapping layer in the bottom of a buttered 8x8 dish.
  • Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly into the dish. Pour egg mixture over layers.
  • Cover and refrigerate at least 1 hour or up to overnight. Bake uncovered in a preheated oven at 350* until puffed and golden and a toothpick inserted in center comes out clean, 35-50 minutes.

Nutrition Facts : Calories 407.1, Fat 26, SaturatedFat 10.5, Cholesterol 331.4, Sodium 869.1, Carbohydrate 17.1, Fiber 1.1, Sugar 2.1, Protein 25.2

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