Easy Sausage Strata Recipes

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.

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

Steps:

• Place sausage and croutons in a greased 13x9-in. baking dish. In a large bowl, beat eggs. Stir in cheese, milk and salt; pour into pan., Bake uncovered at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato slices if desired.

Steps:

• Preheat oven to 350°F Spray a 13x9x2 pan with cooking spray.
• Whisk the first 7 ingredients in a large bowl. Sprinkle with pepper. Set aside
• Remove casings from sausage and place sausage in a large non-stick skillet. Add chopped red bell pepper. Saute on high, breaking up sausage with a wooden spoon until the sausage is cooked about 7 minutes.
• Cut bread into 1/2 " cubes and arrange a row of bread cubes on the bottom of the prepared baking pan.
• Sprinkle with 1/2 cheese, then half the sausage/pepper mix. Repeat layers.
• Pour egg mixture over the top. If serving that day, let it stand for 20 minutes for the bread to soak up the mixture. If serving the next day, refrigerate.
• Bake strata until puffed and brown about 1 hour at 350°F Cool slightly and serve.

Steps:

• Place bread in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in mustard. Sprinkle sausage and cheese evenly over bread. , In a large bowl, beat eggs, milk, cream and pepper. Pour over cheese. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into squares. Serve immediately.

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.

Steps:

• Place sausage in large frying pan. Cook over medium heat until evenly browned. Drain and set aside.
• Layer torn/cubed bread, sausage, and cheddar cheese in lightly greased 7x11 inch baking dish. In a bowl beat together the eggs, milk, salt, pepper, dry mustard and chopped cilantro or parsley. Pour the egg mixture over the bread cut/pork mixture. Drain some liquid (approx. 1 T.) off of green chiles and spread over top of casserole. Cover and refrigerate at least 8 hours or overnight.
• Remove casserole from refrigrator 30 minutes before baking. Preheat oven to 350 degrees F.
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting and serving

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Brown sausage, drain grease.
• Add vegetables and continue cooking 5 minutes, drain if needed.
• Set aside to cool 10 minutes.
• Stir in velveeta and bread cubes.
• Place in a greased 8" square baking dish.
• Beat milk and eggs.
• Pour over sausage mixture.
• Cover, refrigerate several hours.
• Preheat oven to 350º.
• Uncover strata and bake 50-55 minutes or until golden brown.
• Let stand 10 minutes before serving.
• Garnish with additional sliced green onions if desired.