Sausage And Cheese Strata With Sun Dried Tomatoes Recipes

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SAUSAGE BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES

You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight, it may need to cook a few minutes longer.)

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h40m

Number Of Ingredients 9



Sausage Breakfast Casserole with Sun-Dried Tomatoes image

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.

Nutrition Facts : Calories 435 g, Fat 28 g, Fiber 1 g, Protein 24 g

8 ounces Italian sausage (about 3), casings removed
1 medium onion, chopped
1/4 cup chopped sun-dried tomatoes (if very dry, soaked in hot water and drained first)
Unsalted butter, for baking dish
8 large eggs
1 cup milk
Coarse salt and freshly ground pepper
6 to 8 ounces Italian bread, sliced 1/2 inch thick
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

BACON AND KALE STRATA WITH SUNDRIED TOMATOES

This cheese and bread casserole is filled with bacon, kale and sundried tomatoes.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10



Bacon and Kale Strata with Sundried Tomatoes image

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Put the bacon in a large cold skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
  • Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard evenly over 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 of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.

1 tablespoon unsalted butter, at room temperature, for buttering the baking dish
10 slices thick-cut bacon, finely chopped
1 bunch Tuscan kale, tough stem removed and leaves chopped
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Monterey jack cheese
1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Categories     Cheese     Egg     Tomato     Brunch     Bake     Sauté     Casserole/Gratin     Sausage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13



Sausage and Cheese Strata with Sun-Dried Tomatoes image

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.

1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley

SUN-DRIED TOMATO, HAM AND CHEESE STRATA

Gruyere, ham and sun-dried tomato mingle with bread and eggs and bake into a slightly puffed and golden-brown casserole.

Provided by Food Network Kitchen

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 10



Sun-dried Tomato, Ham and Cheese Strata image

Steps:

  • Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl.
  • Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere.
  • Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

1 tablespoon unsalted butter, melted, plus more for the baking dish
12 large eggs
2 cups half-and-half
Kosher salt and freshly ground black pepper
1 cup diced ham
1 cup sun-dried tomatoes (not packed in oil), chopped
2 tablespoons chopped fresh chives
2 cups grated Gruyere (about 8 ounces)
One 1-pound loaf white bread, crust trimmed, cut into 1-inch cubes
Coat a 3-quart baking dish with butter.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.

Provided by Ron Merlin

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13



Sausage and Cheese Strata with Sun-dried Tomatoes image

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.

Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6

1/2 cup sun-dried tomato, chopped (not oil packed)
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white bread, crusts trimmed,bread cut into 1 inch pieces (about 1 pound)
1/2 cup chopped onion
1/2 cup fresh grated parmesan cheese (about 1 1/2 ounces)
1 cup packed grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
chopped fresh parsley

CHEESE SAUSAGE STRATA

Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. -Teresa Marchese, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7



Cheese Sausage Strata image

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.

Nutrition Facts : Calories 373 calories, Fat 25g fat (11g saturated fat), Cholesterol 217mg cholesterol, Sodium 1097mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

1-1/2 pounds bulk pork sausage
9 large eggs, lightly beaten
3 cups whole milk
9 slices bread, cubed
1-1/2 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1-1/2 teaspoons ground mustard

SAUSAGE AND CHEESE STRATA

This can be mixed up the night before and left in the refrigerator until morning, which makes it perfect for a New Year's Morning brunch. Adapted from a recipe by Sydney Oland at Serious Eats http://bit.ly/g4Wuk7

Provided by DrGaellon

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11



Sausage and Cheese Strata image

Steps:

  • Preheat oven to 375°F degrees. Cut loaf of bread into 1 inch slices, then roughly tear into large pieces (around 3 inches). Place on baking sheet and toast in oven for 10 minutes tossing once. (You may skip this step if using day old bread, as long as it's fairly dry.).
  • Heat large skillet over medium high heat, crumble loose sausage into pan and cook until no longer pink (about 7-9 minutes). Remove sausage from skillet and place in bowl large enough to accommodate sausage and bread.
  • Pour off and discard all but 1 tablespoon of fat from skillet and add onion. Cook over medium low heat until soft and brown, 5-7 minutes. Add onion and torn bread to sausage and toss. Add 1 cup of shredded cheddar cheese and toss again.
  • Butter a 9 x 13 x 2 inch Pyrex baking dish. Beat eggs well then beat in milk and sour cream til smooth; season with salt and pepper.
  • Place sausage/bread/onion/cheese mixture into buttered dish and pour milk/egg mixture over, pressing down on the bread with a spatula to insure that the egg begins to soak up the liquid. Sprinkle with remaining shredded cheese and scallion (if using), cover and place in fridge overnight.
  • The following morning (or early afternoon) preheat oven to 350°F Bake until browned and puffy, about 45-50 minutes. Serve hot with a Bloody Mary. Pass sour cream, hot sauce in general (sriracha specifically), ketchup, salsa, or sliced avocados; if you have the energy, top each serving with a runny fried egg.

Nutrition Facts : Calories 532.3, Fat 31.3, SaturatedFat 14, Cholesterol 246.4, Sodium 893.3, Carbohydrate 33.7, Fiber 1.7, Sugar 1.5, Protein 27.7

1 lb day-old Italian bread
1 lb bulk sausage
1 medium onion, finely chopped (about 1 cup)
1 tablespoon butter
2 cups milk
6 eggs
1/3 cup sour cream
salt
black pepper
1/2 lb cheddar cheese, shredded (about 2 cups)
2 scallions, diced (optional)

HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES

Brimming with ham, cheese and sun-dried tomatoes, this pretty breakfast casserole feeds a crowd while adding visual appeal to your brunch's spread. It's elegant comfort food at its best.-Kim Deane, Fenton, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14



Ham & Cheese Strata with Sun-Dried Tomatoes image

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.

Nutrition Facts : Calories 336 calories, Fat 17g fat (9g saturated fat), Cholesterol 256mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

1 cup cubed fully cooked ham
1 cup sun-dried tomatoes (not packed in oil), chopped
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced chives
1 loaf sourdough bread (1 pound), crust removed and cut into 1-inch cubes
2 cups shredded cheddar cheese
12 large eggs
1-1/2 cups 2% milk
1/2 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 tablespoon butter, melted

SAUSAGE, CHEESE AND TOMATO STRATA

Looking for a strata recipe? Then check out this turkey, cheese and tomato casserole dish - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h55m

Yield 12

Number Of Ingredients 9



Sausage, Cheese and Tomato Strata image

Steps:

  • In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
  • In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 165 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g

1 lb bulk turkey sausage
8 slices 100% whole wheat bread, cut into 1-inch cubes (7 cups)
2 cups shredded Gruyère cheese (8 oz)
2 cups chopped plum (Roma) tomatoes (6 medium)
6 eggs
2 cups milk
2 teaspoons dried basil leaves
2 teaspoons Dijon mustard
1/2 teaspoon salt

EASY SAUSAGE STRATA

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Provided by LISAJANI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 10h

Yield 8

Number Of Ingredients 7



Easy Sausage Strata image

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.

Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

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Top Asked Questions

How to make strata casserole?
Loaded with cheese, sausage, and peppers, Strata is the perfect breakfast casserole for a crowd! Preheat oven to 350°F. Cook sausage over medium heat until no pink remains, drain the fat and return the sausage to the pan. Add the peppers and cook until partially tender. Set aside to cool. Whisk the egg mixture in a bowl.
How do you cook sausage for egg strata?
Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. —Teresa Marchese, New Berlin, Wisconsin In a large skillet, cook sausage over medium heat until no longer pink; drain.
How to make sausage and cheese casserole?
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.
How to cook Italian sausage for pasta?
Cook sausage in a large skillet ( per recipe below ). Whisk eggs, milk, and seasonings. Toss with bread cubes and allow the mixture to absorb. Place in a casserole dish and add the sausage, bell peppers and cheese. Refrigerate 30 minutes or up to 24 hours before baking.

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