Monday, January 14, 2013

Breakfast Strata with Sausage and Cheddar

We know that January is supposed to be a time of restraint, and the beginning of new diet resolutions, but sometimes its important to have something delicious too. Maybe this recipe will fulfill your resolution to try something new, or to be less stressed when company is coming over. This is a simple but awesome brunch dish that can be made the night before and kept in the fridge. It also makes a great dinner for those nights when you can't think of what to make. It also uses up all those odd leftover things in the fridge cause you can add whatever you like, from different meats or veggies.

Serves 6.

1 pound of mild italian sausage (you can also use breakfast sausage if you want something milder)
8 slices of stale bread (I used 10 leftover mini-croissants for this one)
1/2 onion, finely chopped
12 mushrooms, sliced
3 tablespoons italian parsley
1 cup of cheddar cheese, grated
6 eggs
2 cups milk
4 tablespoons dijon mustard
salt and pepper

1. Remove the sausage from the casings, and brown in a shallow frying pan until fully cooked.
2. Drain and reserve the fat, put sausage in a casserole dish.
3. In a tablespoon of reserved fat, saute onions then mushrooms. When done, add to sausage meat.
4. Roughly cube the bread, chop parsley and toss with cheese and ingredients in the casserole dish.
5. In a medium bowl whisk eggs, milk, mustard, and a pinch of salt and pepper together.
6. Pour egg mixture over the other ingredients, sprinkle the rest of the cheese on top. Cover and refrigerate for at least an hour to overnight.
7. Take strata out of fridge 30 minutes before baking.
8. When ready to bake, heat oven to 350 degrees. Remove cover and bake approximately 50 - 60 minutes, until a knife inserted comes out clean, top is golden brown and puffed.
9. Let sit for 5 minutes before serving.

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