The Ultimate Breakfast For Dinner Sausage And Spinach Egg Strata Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
• Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
• Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
• Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

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:

• 1. Butter a 9x13 casserole dish and add half the croissant cubes.
• 2. Melt the butter in a medium skillet and saute the onion on medium-low heat for 5 minutes.
• 3. Stir in the drained spinach until mixed.
• 4. Spoon spinach and onions on croissant cubes.
• 5. Brown the sausage.
• 6. Sprinkle sausage and half the cheese in baking dish.
• 7. Top with remaining croissant cubes and the rest of the cheese.
• 8. In a blender, mix eggs, half and half, mustard, salt, pepper, and basil.
• 9. Pour evenly over the casserole to moisten all of the croissant pieces. Gently press down with a fork to get all of the croissants dampened.
• 10. Cover and refrigerate for at least 2 hours or overnight.
• 11. Heat oven to 350. Remove plastic wrap and bake until puffed and golden brown. About 45-55 minutes.
• 12. Cool at least 10 minutes before serving.

Steps:

• Line a greased 13x9-in. baking dish with bread cubes; set aside. , In a skillet, cook sausage with the onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pimientos; sprinkle over bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight. , Cover and bake at 325° for 1 hour 20 minutes. Uncover; bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages.
• Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering.
• Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
• Preheat the oven to 400 degrees F.
• Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.