CHEDDAR, VEGETABLE AND SAUSAGE STRATA
Categories Vegetable Breakfast Brunch Bake Quick & Easy Sausage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 generous servings
Number Of Ingredients 12
Steps:
- Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
- Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.
ITALIAN SAUSAGE AND PEPPER STRATA
Bake up breakfast, lunch or dinner with this cheesy, eggy sausage-and-pepper casserole.
Provided by Food Network Kitchen
Time 1h50m
Yield 4-6
Number Of Ingredients 11
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
- Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
- Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
Provided by Maria Helm Sinskey
Categories Egg Breakfast Brunch Bake Christmas High Fiber Sausage Spinach Bell Pepper Fall Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 to 8 servings or 4 servings plus leftovers
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
- Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
- Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
BREAKFAST STRATA WITH COUNTRY SAUSAGE
Steps:
- Brush a large gratin dish with some of the oil.
- To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
- Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
- Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
- Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.
SAUSAGE, FONTINA, AND BELL PEPPER STRATA
Make and share this Sausage, Fontina, and Bell Pepper Strata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter 13x9x2" ceramic or glass baking dish.
- Whisk first 7 ingredients in a large bowl; sprinkle generously with pepper. Set aside.
- Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
- Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand for 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
Nutrition Facts : Calories 677, Fat 43.5, SaturatedFat 20.4, Cholesterol 275.6, Sodium 1382.9, Carbohydrate 38.1, Fiber 2.9, Sugar 6.4, Protein 32.6
SAUSAGE AND PEPPERS
I am sure all of you have had some version of sausage and peppers, but this one is easy to make, and the sausages remain juicy. The idea is to cook the sausages and vegetables separately, and then combine them at the end. Even though sausage and peppers seem to be quintessentially Italian, peppers are a New World food and were introduced to Italy only after the discovery of the Americas. Italians quickly made them their own and incorporated them on their table. So, when they came to America as immigrants, peppers were abundant and used with excess in many of the Italian American dishes. They are now ubiquitous at every Italian street fair.
Yield serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the sausage, then cover and cook, turning occasionally, to brown all sides, about 10 minutes in all. Uncover, add the crushed garlic and cherry peppers, cover, and cook until the sausages are cooked all the way through, about 10 minutes more. Remove sausages to a plate.
- Add the onion wedges and cover the skillet. Cook, tossing occasionally, until the onions begin to caramelize on the edges, about 5 minutes. Add the mushrooms and bell peppers, season with the salt, stir, and cover. Cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes more. Uncover, increase heat to get the pan juices simmering, and cook until the juices have reduced and glazed the vegetables, about 10 minutes.
- Return the sausages to the skillet. Cook and toss to heat the sausages through and combine flavors, about 3 minutes more.
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ITALIAN SAUSAGE, FONTINA, AND BELL PEPPER STRATA RECIPE - BON APPéTIT
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5/5 (1)Author Bon Appétit Test KitchenServings 8-10Total Time 1 min
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
- Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
- Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of Fontina cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
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