STRATA ITALIAN RECIPES

Name: Italian Sausage Strata
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup butter, softened, divided; 12 to 16 slices day-old bread, crusts removed; 1/2 pound fresh mushrooms, sliced; 2 cups sliced onions; Salt and pepper to taste; 1 pound bulk Italian sausage, cooked and drained; 3 cups shredded cheddar cheese; 5 large eggs, lightly beaten; 2-1/2 cups whole milk; 1 tablespoon Dijon mustard; 1 teaspoon ground nutmeg; 1 teaspoon ground mustard; 2 tablespoons minced fresh parsley

ITALIAN SAUSAGE STRATA RECIPE: HOW TO MAKE IT

Italian Sausage Strata Recipe: How to Make It image

When our family sits down for breakfast on days when this do-ahead dish is on the menu, I can relax and join them. I like to serve it with fresh fruit and homemade rolls. Plus, it adds a nice touch to a celebration brunch.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened, divided
12 to 16 slices day-old bread, crusts removed
1/2 pound fresh mushrooms, sliced
2 cups sliced onions
Salt and pepper to taste
1 pound bulk Italian sausage, cooked and drained
3 cups shredded cheddar cheese
5 large eggs, lightly beaten
2-1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon ground mustard
2 tablespoons minced fresh parsley

Steps:

Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish., In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 340 calories, FatContent 25g fat (14g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 574mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 16g protein.

ITALIAN SAUSAGE STRATA RECIPE: HOW TO MAKE IT

Italian Sausage Strata Recipe: How to Make It image

When our family sits down for breakfast on days when this do-ahead dish is on the menu, I can relax and join them. I like to serve it with fresh fruit and homemade rolls. Plus, it adds a nice touch to a celebration brunch.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened, divided
12 to 16 slices day-old bread, crusts removed
1/2 pound fresh mushrooms, sliced
2 cups sliced onions
Salt and pepper to taste
1 pound bulk Italian sausage, cooked and drained
3 cups shredded cheddar cheese
5 large eggs, lightly beaten
2-1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon ground mustard
2 tablespoons minced fresh parsley

Steps:

Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish., In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

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