Best Sausage And Cheese Strata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-Dried Tomatoes image

Categories     Cheese     Egg     Tomato     Brunch     Bake     Sauté     Casserole/Gratin     Sausage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley

Steps:

  • 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.

SAUSAGE, CHEESE AND TOMATO STRATA



Sausage, Cheese and Tomato Strata image

Looking for a strata recipe? Then check out this turkey, cheese and tomato casserole dish - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h55m

Yield 12

Number Of Ingredients 9

1 lb bulk turkey sausage
8 slices 100% whole wheat bread, cut into 1-inch cubes (7 cups)
2 cups shredded Gruyère cheese (8 oz)
2 cups chopped plum (Roma) tomatoes (6 medium)
6 eggs
2 cups milk
2 teaspoons dried basil leaves
2 teaspoons Dijon mustard
1/2 teaspoon salt

Steps:

  • In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
  • In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 165 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g

CHEESE AND SAUSAGE STRATA



CHEESE AND SAUSAGE STRATA image

Categories     Egg     Brunch     Bake

Yield 4-6

Number Of Ingredients 10

1/2 pound sausage
8 slices white bread, no crust, 1 inch cubes
3/4 lb. Monterey Jack
4 large eggs, beaten lightly
1 1/2 cup milk
1/2 teasp. salt
1 teasp. dijon mustard
Pinch cayenne
1/2 teasp. worcestershire sauce
3 Tblsp. melted and cooled butter

Steps:

  • Brown sausage, breaking up with fork and draining on paper towel. Butter souffle dish with sausage fat or butter. Add 1/3 bread cubes in bottom of dish, sprinkle 1/3 cheese, arrange sausage on top. Add half remaining bread, 1/2 remaining cheese, and rest of bread. Whisk eggs, milk salt, mustard, cayenne, worcestershire. Pour slowly into dish. Sprinkle with cheese, drizzle with butter. Chill overnight. Return to room temperature for 45 minutes. Bake in 350 oven for 1 hour or 1 hour and 15 minutes or until set and golden brown. Put cookie sheet underneath for baking

STRATA WITH CHEESE, SAUSAGE AND ONIONS



Strata With Cheese, Sausage and Onions image

Make and share this Strata With Cheese, Sausage and Onions recipe from Food.com.

Provided by 1 Baker

Categories     < 4 Hours

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons extra virgin olive oil
2 large yellow onions, halved and very thinly sliced
4 ounces French bread, cut into 1-inch cubes
12 ounces sweet Italian sausage, casings removed
3 garlic cloves, minced
6 cups swiss chard, roughly chopped
8 eggs
2 1/2 cups half-and-half
1 1/4 cups Fontina cheese, shredded
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper

Steps:

  • In a large, heavy fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp, 10 to 15 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are golden brown, 30 minutes. Remove from the heat and let cool. You will need 2/3 cup caramelized onions for the strata; cover and refrigerate the remaining onions.
  • Butter a 10-inch nonstick braiser. Put the bread in a large bowl. In a large sauté pan over medium heat, warm the remaining 2 Tbs. oil. Add the sausage and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer to the bowl with the bread.
  • Return the pan to medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the chard and cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer to the bowl with the bread mixture.
  • In another large bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the bread mixture. Add the onions, cheese, salt and pepper and stir until well blended. Transfer the mixture to the prepared pan, cover with plastic wrap and refrigerate for 4 to 24 hours.
  • Preheat an oven to 350°F.
  • Remove the plastic wrap from the pan. Bake the strata until golden brown and cooked through, about 55 minutes. Let stand for 10 minutes before serving.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-dried Tomatoes image

An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.

Provided by Ron Merlin

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sun-dried tomato, chopped (not oil packed)
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white bread, crusts trimmed,bread cut into 1 inch pieces (about 1 pound)
1/2 cup chopped onion
1/2 cup fresh grated parmesan cheese (about 1 1/2 ounces)
1 cup packed grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6

POTATO STRATA WITH SPINACH, SAUSAGE AND GOAT CHEESE



Potato Strata With Spinach, Sausage and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: This savory baked strata gets its zing from goat cheese and sundried tomatoes, balancing out the savory flavors of the Italian sausage. Easy to prepare and a crowd pleaser, it can be served for dinner with a side salad or as the centerpiece of brunch! For a lighter version make it with turkey or chicken sausage.

Provided by aeht206

Categories     Potato

Time 1h15m

Yield 1 strata, 4-6 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
5 ounces Baby Spinach
2 tablespoons butter
10 eggs
1 teaspoon kosher salt
1/4 teaspoon pepper
6 ounces goat cheese
1/3 cup sun-dried tomato
2 tablespoons flour
20 ounces Simply Potatoes Diced Potatoes with Onion

Steps:

  • Preheat an oven to 350°F.
  • Heat a large frying pan over medium heat. Remove the sausage from its casings, and cook the sausage thoroughly, crumbling it into small pieces. Drain the sausage on a paper towel and set aside. Pour off the remaining fat, then add the spinach to the pan and cook until wilted, about 2 minutes. Let cool, then squeeze the spinach so that excess liquid is removed.
  • Place the butter in a 2-quart baking dish, and place in the oven to melt.
  • In a large bowl, mix together the eggs, 2/3 of the goat cheese, sundried tomatoes, flour, salt and pepper. Add in the diced potatoes, spinach and sausage. Mix to combine.
  • Carefully remove the dish with the melted butter from the oven, then pour the egg mixture into the dish. Crumble the remaining goat cheese over the top, then carefully place back in the oven.
  • Bake the strata until the eggs are set in the middle, about 50-55 minutes. Let cool for 5 minutes before eating.

Nutrition Facts : Calories 809.5, Fat 61.7, SaturatedFat 27.4, Cholesterol 578.6, Sodium 2375.9, Carbohydrate 13.7, Fiber 1.6, Sugar 4.4, Protein 48.7

SAUSAGE AND CHEESE BREAKFAST STRATA



Sausage and Cheese Breakfast Strata image

This has been our Christmas breakfast since I was a child. I look forward to it every year. You can really change it up and add any type of meat, cheese, or veggies you like. This can easily be a vegetation dish also. This dish is wonderful for lunch if you add chicken, asparagus and Swiss cheese. But, the breakfast strata brings back so many great memories, you just can't beat it!!

Provided by GreekGirlPB

Categories     Breakfast

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 6

15 pieces white bread (break up into cubes)
5 eggs
2 cups milk
12 ounces shredded cheddar cheese
16 ounces ground Jimmy Dean sausage (browned)
5 slices bacon (optional)

Steps:

  • Spray baking dish with Pam.
  • Brown sausage and let it cool. Cook bacon and let it cool. Set both aside.
  • Mix eggs and milk in separate dish (make sure eggs are well beaten).
  • Add cubed bread, shredded cheese and cooled sausage to the egg and milk mixture.
  • Pour all ingredients (except bacon into the baking dish).
  • Add crumbled bacon to the top of the dish.
  • Bake on 350 degrees for 45 minutes. It will puff up pretty high, like a quiche. Let is set for about 25 minutes before serving. It will settle and fall a bit.

SAUSAGE, VEGETABLE AND CHEESE STRATA



Sausage, Vegetable and Cheese Strata image

Number Of Ingredients 15

1/2 pound bulk mild pork sausage
1/2 pound bulk hot pork sausage
1 tablespoon butter or margarine
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, or 1/2 pound leaf spinach
4 small zucchini (1 pound), sliced
2 , medium green bell peppers, , sliced
1 medium onion, sliced
10 slices white bread
7 eggs
1 1/2 cups low-fat milk
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded reduced-fat Cheddar cheese (8 ounces)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • 1. Grease rectangular pan, 13 x 9 x 2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.2. Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.3. Heat oven to 325°. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in center comes out clean.Kathy S. shares her Recipe "I served this at brunch the day after my daughter Amy's wedding, and it was a real hit! It was convenient for me because the assembly is done the day before all I had to do the day of serving was bake it."A NOTE from DR. GHOSHGreen leafy vegetables such as spinach are a good source of vitamin K, essential for normal blood clotting. If taking a blood thinner such as Coumadin®, however, avoid excessive intake of dietary vitamin K because it may interfere with the medication.NUTRITION FACTS: High in calcium, folic acid and vitamins A and C1 Serving: Calories 335 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 175mg Sodium 830mg Potassium 400mg Carbohydrate 17g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 46% Vitamin C 20% Calcium 34% Iron 10% Folic Acid 18% Magnesium 12% DIET EXCHANGES: 1 Starch, 2 1/2 High-Fat MeatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SAUSAGE AND CHEESE STRATA



Sausage and Cheese Strata image

This can be mixed up the night before and left in the refrigerator until morning, which makes it perfect for a New Year's Morning brunch. Adapted from a recipe by Sydney Oland at Serious Eats http://bit.ly/g4Wuk7

Provided by DrGaellon

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb day-old Italian bread
1 lb bulk sausage
1 medium onion, finely chopped (about 1 cup)
1 tablespoon butter
2 cups milk
6 eggs
1/3 cup sour cream
salt
black pepper
1/2 lb cheddar cheese, shredded (about 2 cups)
2 scallions, diced (optional)

Steps:

  • Preheat oven to 375°F degrees. Cut loaf of bread into 1 inch slices, then roughly tear into large pieces (around 3 inches). Place on baking sheet and toast in oven for 10 minutes tossing once. (You may skip this step if using day old bread, as long as it's fairly dry.).
  • Heat large skillet over medium high heat, crumble loose sausage into pan and cook until no longer pink (about 7-9 minutes). Remove sausage from skillet and place in bowl large enough to accommodate sausage and bread.
  • Pour off and discard all but 1 tablespoon of fat from skillet and add onion. Cook over medium low heat until soft and brown, 5-7 minutes. Add onion and torn bread to sausage and toss. Add 1 cup of shredded cheddar cheese and toss again.
  • Butter a 9 x 13 x 2 inch Pyrex baking dish. Beat eggs well then beat in milk and sour cream til smooth; season with salt and pepper.
  • Place sausage/bread/onion/cheese mixture into buttered dish and pour milk/egg mixture over, pressing down on the bread with a spatula to insure that the egg begins to soak up the liquid. Sprinkle with remaining shredded cheese and scallion (if using), cover and place in fridge overnight.
  • The following morning (or early afternoon) preheat oven to 350°F Bake until browned and puffy, about 45-50 minutes. Serve hot with a Bloody Mary. Pass sour cream, hot sauce in general (sriracha specifically), ketchup, salsa, or sliced avocados; if you have the energy, top each serving with a runny fried egg.

Nutrition Facts : Calories 532.3, Fat 31.3, SaturatedFat 14, Cholesterol 246.4, Sodium 893.3, Carbohydrate 33.7, Fiber 1.7, Sugar 1.5, Protein 27.7

SAUSAGE AND CHEESE STRATA



SAUSAGE AND CHEESE STRATA image

Yield 8 3/4 cup servings

Number Of Ingredients 10

1 c fat-free milk (2c)
2 large eggs (12 eggs)
2 whites
2 T chopped fresh parsley or other herbs
2 t Dijon mustard
1/2 t. salt
1/4 t cayenne
4 c cubed whole wheat french bread (slices laid on bottom of 9x13 pan)
1 pkg turkey sausage cooked links thawed & sliced (4 veggie burgers)
1/2 c reduced-fat shredded cheese.

Steps:

  • 1. Spray 9x13 inch baking dish. 2. Whisk together milk, eggs, egg whites, parsley, mustard, salt and cayeene in large bowl. Stir in grated bread and sausage. Let stand 10 minutes, stirring on occasion, until bread is moistened. Transfer to baking dish and spread evenly. Cover and refrigerate overnight (minimum 8 hours) 3. Preheat oven to 400 degrees Remove strata from refrigerator and let stand 10 minutes. 4. Sprinkle with cheesd and bake 30-45 min, until inserted knife comes out clean. Let stand 5 min before servint.

Related Topics