Strata With Sausage And Sun Dried Tomatoes Food

ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

SAUSAGE BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES

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.

TOMATO-CHEDDAR STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the 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 Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

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

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.

STRATA WITH SAUSAGE AND SUN-DRIED TOMATOES

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.

STRATA WITH SAUSAGE AND SUN DRIED TOMATOES

Steps:

• In a large skillet over medium high heat, cook sausage, stirring occasionally and breaking up meat with 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 sausge 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; bake (uncovered) until puffed and golden and a toothpick inserted in center comes out clean, 35 to 45 minutes. Let rest 10 minutes before serving.