Sausage Kale Strata Recipes

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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

SAUSAGE, EGG AND KALE CASSEROLE

Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.

Provided by Susan Spungen

Categories     breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12



Sausage, Egg and Kale Casserole image

Steps:

  • Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
  • Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
  • Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
  • Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
  • Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
  • Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams

Softened butter, for greasing the dish
6 teaspoons olive oil
3/4 pound fresh hot sausage, like Italian, chorizo or merguez, casings removed
1 large red onion (about 12 ounces), halved, then sliced lengthwise into 1/4-inch-thick wedges
Kosher salt and black pepper
4 cups torn kale leaves (about 3 ounces)
10 ounces grape tomatoes, halved crosswise
3/4 cup diced fontina (about 3 ounces)
12 large eggs
3/4 cup heavy cream or milk
1/2 cup grated Parmesan (about 1 ounce)
Aleppo pepper, for finishing (optional)

GLUTEN-FREE SAUSAGE-KALE STRATA

Gluten-free bread goes stale faster than wheat bread, so a flavorful strata is a great way to prevent food waste. Frequently, we invite friends to come to our house after 10 am on a Sunday and bring food they love. If we plan ahead, we use all the last pieces of sandwich bread, handfuls of fresh kale and sausage and cheese to set up a strata the night before.

Provided by Shauna Ahern

Categories     main-dish

Time 9h20m

Yield 8 servings

Number Of Ingredients 10



Gluten-Free Sausage-Kale Strata image

Steps:

  • Prepare the pan. Grease a metal 8-inch baking pan with the olive oil. Lay the bread cubes, kale, Cheddar and sausage slices in the pan and toss them together.
  • Combine the wet ingredients. In a large bowl, whisk together the milk, mustard, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper and until thoroughly combined. Drizzle over the contents of the pan. Cover the pan and put it in the refrigerator to rest 8 hours or up to overnight.
  • Preheat the oven to 375 degrees F. Pull the strata out of the refrigerator and uncover it.
  • Bake the strata. Bake the strata until the egg custard is set and the edges are browned, about 45 minutes. Allow the strata cool to a warm room temperature, about 15 minutes, before serving.

2 tablespoons olive oil
6 cups gluten-free bread cubes
2 cups chopped kale leaves
1 cup grated white Cheddar
4 links Italian sausage, cooked and sliced
2 cups whole milk or non-dairy milk
2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary
6 eggs
Kosher salt and freshly cracked black pepper

SAUSAGE STRATA

At our cafe, breakfast is probably our busiest time of day. So I need recipes that are easy to prepare. The seasoned croutons are a fast way to add great flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10-12 servings.

Number Of Ingredients 7



Sausage Strata image

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.

Nutrition Facts : Calories 398 calories, Fat 29g fat (13g saturated fat), Cholesterol 376mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

1-1/2 pounds bulk pork sausage, cooked and crumbled
3 cups onion and garlic croutons
18 large eggs
3 cups shredded sharp cheddar cheese
2 cups whole milk
1-1/2 teaspoons salt
Tomato slices, optional

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