PA Baker
Master Chef
Sausage & Cheese Strata with Sun-Dried Tomatoes
For southwest flavor, add a layer of salsa and Monterey Jack cheese, or for a French twist, replace sausage & sun-dried tomatoes with some sautéed onions & Gruyere cheese.
1.2 c sun-dried tomatoes, chopped (not oil packed)
12 oz hot Italian sausage, casing removed
3 ½ c milk (don’t use low-fat or non-fat!)
8 large eggs
2 tsp minced fresh thyme or ¾ tsp dried
½ tsp salt
¼ tsp ground black pepper
11 slice white sandwich bread (about 1 lb), crusts trimmed
½ c chopped onion
½ c fresh grated Parmesan cheese (about 1 ½ oz)
1 c (packed) grated mozzarella (about 4 oz)
¼ c crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley
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 the back of a spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
Butter a 13x9x2” 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 375F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella, goat cheese, and bake until mozzarella melts, about 5 minutes. Transfer pat to rack and cool 5 minutes. Sprinkle with parsley.
For southwest flavor, add a layer of salsa and Monterey Jack cheese, or for a French twist, replace sausage & sun-dried tomatoes with some sautéed onions & Gruyere cheese.
1.2 c sun-dried tomatoes, chopped (not oil packed)
12 oz hot Italian sausage, casing removed
3 ½ c milk (don’t use low-fat or non-fat!)
8 large eggs
2 tsp minced fresh thyme or ¾ tsp dried
½ tsp salt
¼ tsp ground black pepper
11 slice white sandwich bread (about 1 lb), crusts trimmed
½ c chopped onion
½ c fresh grated Parmesan cheese (about 1 ½ oz)
1 c (packed) grated mozzarella (about 4 oz)
¼ c crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley
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 the back of a spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
Butter a 13x9x2” 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 375F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella, goat cheese, and bake until mozzarella melts, about 5 minutes. Transfer pat to rack and cool 5 minutes. Sprinkle with parsley.
