• Sausage And Cheese Strata With Sun Dried Tomatoes

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    • 1/2 c. sun-dry tomatoes minced
    • 12 ounce Warm italian sausage casings removed
    • 3 1/2 c. lowfat milk not low-fat
    • 8 lrg Large eggs
    • 2 tsp chopped fresh thyme
    • 1 1/2 tsp salt
    • 1/4 tsp grnd black pepper
    • 11 slc white bread (crusts removed) cut in 1" pcs
    • 1/2 c. minced onion
    • 1/2 c. grated parmesan cheese
    • 1 c. packed grated mozzarella cheese
    • 1/4 c. crumbled soft fresh goat cheese


    1. 1. Place sun-dry tomatoes in medium bowl. Pour sufficient boiling water over to cover. Let stand till softened, about 15 min. Drain
    2. 2. Saute/fry sausages in heavy medium skillet over medium heat till cooked through, breaking up with back of spoon, about 5 min. Using slotted spoon, transfer sausage to paper towels and drain well.
    3. 3. Butter 13X9X2-inch glass baking dish. Whisk lowfat milk, Large eggs, thyme, salt, and pepper in large bowl to blend. Add in sun-dry tomatoes, sausage, bread, onion, and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and chill at least 4 hrs or possibly overnight.
    4. 4. Preheat oven to 375 F. Bake strata uncovered till puffed and golden, about 45 min. Sprinkle with mozzarella and goat cheese and bake till mozzarella melts, about 5 min. Transfer pan to rack and cold 5 min. Sprinkle with parsley.
    5. NOTES : This do-ahead brunch dish makes excellent use of leftover bread.
    6. Add in a layer of salsa and Monteray Jack cheese for a Southwest flair; or possibly replace the sausage and sun-dry tomatoes with some sauteed onions and Guryere cheese for a French twist.

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