ITALIAN SAUSAGE AND PEPPER STRATA
Bake up breakfast, lunch or dinner with this cheesy, eggy sausage-and-pepper casserole.
Provided by Food Network Kitchen
Time 1h50m
Yield 4-6
Number Of Ingredients 11
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.
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.
Nutrition Facts : Calories 414 calories, Fat 25g fat (11g saturated fat), Cholesterol 242mg cholesterol, Sodium 824mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
ITALIAN SAUSAGE STRATA
Looking for a hearty strata recipe? Then enjoy this Italian pork sausage, English muffins, eggs and Green Frozen 100% Broccoli Florets casserole for a filling dinner.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 315, Carbohydrate 18 g, Cholesterol 185 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g
SAVORY ITALIAN SAUSAGE SAUCE
This is a great homemade sauce. It's savory and spicy, as well as thick and chunky. The secret is the combination of Italian sausage, green onions, red wine and red pepper flakes. Easily double or triple amount and top on anything! Even better the next day. Enjoy.
Provided by Carliey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
- Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 36.3 g, Cholesterol 44.6 mg, Fat 29.2 g, Fiber 6.3 g, Protein 21 g, SaturatedFat 8.6 g, Sodium 2101.7 mg, Sugar 21.3 g
ITALIAN SAUSAGE STRATA
When our family sits down for breakfast on days when this do-ahead dish is on the menu, I can relax and join them. I like to serve it with fresh fruit and homemade rolls. Plus, it adds a nice touch to a celebration brunch.
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340 calories, Fat 25g fat (14g saturated fat), Cholesterol 161mg cholesterol, Sodium 574mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
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 13-in. x 9-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 near 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.
SAUSAGE, FONTINA, AND BELL PEPPER STRATA
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Bake Sauté Christmas Quick & Easy Mother's Day Father's Day Lunch Sausage Bell Pepper Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
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.
ITALIAN SAUSAGE CHEESE STRATA RECIPE
I usually have most of this on hand and with OMAC always have spaghetti sauce to use - other then just for spaghetti Recipe Source: Trisha Kruse
Provided by Ceezie
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 531, Fat 33.2, SaturatedFat 14.9, Cholesterol 241.7, Sodium 1432.4, Carbohydrate 26.9, Fiber 1.4, Sugar 11.6, Protein 30.4
SAVORY STRATA
Provided by Molly O'Neill
Categories brunch, dinner, weekday, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
- Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams
SAUSAGE STRATA
A Christmas morning favorite, or anytime you're serving breakfast to overnight guests. Making this dish the day before and refrigerating overnight is recommended to develop flavor.
Provided by calamari
Categories One Dish Meal
Time 10h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- The day before:.
- Grease a 9"x13" baking pan.
- In a large skillet, saute sausage and peppers. Break up the sausage, stirring and frying until it is well-browned. Drain off the fat. Stir mustard into the sausage.
- Arrange 6 slices of bread on bottom of baking pan. Top with 1/2 of the sausage and 1/2 of the cheese. Repeat with remaining bread, sausage, and cheese to make a second layer.
- Beat eggs in large bowl. Beat in milk, Worcestershire sauce, salt, pepper, and nutmeg. Pour beaten mixture over layers in the baking pan.
- Cover tightly and refrigerate overnight.
- On serving day:.
- Remove baking pan from refrigerator one hour before cooking to reach room temperature.
- Bake uncovered at 350F for 40-50 minutes or until center seems set. Serve immediately.
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