Sausage and cheese strata with sun-dried tomatoes

1 Servings

Ingredients

Quantity Ingredient
½ cup Sun-dried tomatoes; (not oil packed), chopped
12 ounces Hot Italian sausage; casing removed
3½ cup Milk; (do not use low-fat or nonfat)
8 larges Eggs
2 teaspoons Minced fresh thyme or 3/4 teaspoon dried
1½ teaspoon Salt
¼ teaspoon Ground black pepper
11 slices White sandwich bread; (about 1 pound), crusts trimmed, bread, cut into 1-inch pieces
½ cup Chopped onion
½ cup Fresh grated Parmesan cheese; (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
¼ cup Crumbled soft fresh goat cheese; (such as Montrachet)
Chopped fresh parsley
8 servings

Directions

This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist.

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.

Bon Appétit

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998

Related recipes