Best Country Breakfast Strata Recipes

Breakfast Strata with Country Sausage image

Yield serves 8

Number Of Ingredients 13

1 tablespoon canola oil, plus more for the dish
1/2 pound bulk pork or turkey country sausage
1 onion, preferably Vidalia, chopped
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
2 cloves garlic, very finely chopped
2 baguettes, cubed
1/2 cup grated Parmigiano-Reggiano cheese (about 1 1/2 ounces)
6 large eggs
2 1/2 cups whole milk
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

Brush a large gratin dish with some of the oil.
To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Country Breakfast Strata image

Provided by Dawn Whitted @dawn01

Number Of Ingredients 17

CRUST
2 cup(s) day old cubed bread
1 teaspoon(s) garlic powder
3 tablespoon(s) melted margarine or butter
EGG MIXTURE
5 - eggs
1 1/4 teaspoon(s) ground mustard
1 teaspoon(s) worcestershire sauce
2 pinch(es) red pepper flakes
2-3 pinch(es) black pepper
TOPPINGS
2 cup(s) chopped veggies
1 cup(s) chopped breakfast meats
1/2 cup(s) frozen hashbrowns
1 teaspoon(s) garlic & season salt if desired
2 pinch(es) black pepper
2 cup(s) shredded cheeses

Steps:

Preheat oven to 350 degrees. Coat a casserole dish with non-stick cooking spray.
Cube approximately 2C. day old (stale) bread and place in casserole dish. (I used 3 whole grain english muffins that were drying out)
Melt margarine in microwave and pour over cubed bread and lightly season with garlic powder. Bake at 350 degrees for 15-20 minutes till it starts to get golden brown. (Make it quicker: broil for 5 minutes - watch it closely so it doesn't scorch)
Meanwhile get the egg mixture into a mixing bowl and scramble well. Set aside. *dried thyme or sweet basil works in this too...
Chop veggies & meats (my combo was baby spinach, chopped broccoli, mushrooms, green onion, deli ham & sausage)
After bread bcomes browned pour egg mixture over it and top with 1/4 shredded cheese, all the veggie & meat mixture, then another 1/4 cheese & finally frozen hash browns (season if desired). Bake for 30 minutes. *to crisp up hashbrowns broil for last 5 minutes or pre fry on stovetop*
Remove casserole from oven and top with remaining cheese blend (my combo was colby jack & pepper jack) bake for 5 minutes to melt cheese then let stand on stovetop for 5 minutes. Cut into squares and serve immediately. Great for Brunch or even a lighter dinner.