Sunday, July 20, 2008

Veggie Sausage Strata

I LOVE strata's! They are so yummy but a little high on the fat and calorie scale for me to have it more than a couple times a year. My mother always made a strata christmas morning. We called it sausage stuff but man was it good. I didn't know then that sausage stuff was really a sausage strata. This is so easy to prepare but it does have a longer cooking time than most of our dishes. I still make my mothers sausage stuff on christmas morning. I prepare everything the night before and just pop it in the oven as soon as we wake up.

This recipe isn't my mom's but was a great find. It really adds a ton of veggies to make this much more nutritional. I cut the recipe in half for The Other Williams and I. We used local chicken sausage and only a 1/2 lb and it was plenty. This is also a FABULOUS recipe to reheat! I made this one for dinner and we had leftovers for breakfast the next morning! Love that. We really enjoyed this one, hope you guys do to!

Servings: 10

2 pounds bulk Italian sausage
2 medium green peppers, coarsely chopped
1 medium onion, chopped
8 eggs
2 cups milk
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons ground mustard
12 slices bread, cut into 1/2-inch pieces
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Swiss cheese
2 cups shredded Cheddar cheese
1 medium zucchini, cut into 1/4-inch slices

In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.


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