Sausage Strata With Cheddar Cheese And Sun-Dried Tomatoes
Wake up to the comforting aroma of this delicious Sausage and Sun-Dried Tomato Breakfast Strata. This savory dish layers hearty sausage, tangy sun-dried tomatoes, and gooey cheddar cheese between slices of soft bread soaked in a rich, flavorful custard. Perfect for a leisurely brunch or make-ahead breakfast, this strata is a satisfying and versatile meal that will surely become a family favorite.
— Constant Cookbook
Ingredients
- 1/2 lb. sweet or hot pork sausages, casings removed and meat crumbled
- 1 yellow onion, finely chopped
- 1 cup slivered dry-packed sun-dried tomatoes
- 8 eggs
- 2 cups milk
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- Unsalted butter for greasing
- 12 slices soft white bread, each 1/2 inch thick, crusts removed
- 1/4 lb. cheddar cheese, grated
Instructions
- In a fry pan over medium-high heat, cook the sausage meat, breaking it up with a wooden spoon, until no trace of pink remains, 10 to 12 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Pour off all but 1 Tbs. of the fat from the pan, return to medium-high heat and add the onion. Cook, stirring frequently, until softened, 3 to 5 minutes. Stir in the tomatoes and remove from the heat. In a large bowl, whisk the eggs, then whisk in the milk, salt and pepper until blended.
- Butter a 9-by-13-inch baking dish. Arrange 6 of the bread slices in a single layer on the bottom of the prepared dish. Top evenly with half of the sausage, half of the tomato mixture and half of the cheese. Repeat with the remaining bread slices, sausage, tomato mixture and cheese.
- Slowly pour the egg mixture evenly over the layers. Wrap the dish securely in plastic wrap and weight with large cans to submerge the layers. Refrigerate for at least 2 hours or up to overnight.
- Preheat an oven to 350°F.
- Remove the plastic wrap from the baking dish. Bake until the strata is puffed and golden brown, 30 to 40 minutes. Transfer the dish to a wire rack and let cool for 5 minutes. Cut into pieces and serve. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 6.
Comments
No comments found.