Spicy Sausage and Vegetable Strata

Submitted by Chef Buggsy Mate

"This makes a nice Saturday breakfast or brunch dish. And for those who like breakfast dishes for dinner this is great. I like to serve it for breakfast on Holiday mornings, because it has to refrigerate overnight before you bake it. Note: time does not include refrigeration."

 

• Ready In: 2hrs
• Ingredients: 14
• Yields: 1 strata
• Serves: 10-12

ingredients

• 2 lbs bulk hot Italian sausages
• 1 medium red bell pepper, coarsely chopped
• 1 medium onion, chopped
• 8 eggs
• 2 cups milk
• 2 teaspoons salt
• 1 tablespoon ground pepper
• 2 teaspoons ground mustard
• 12 slices bread, cut into 1/2 inch pieces
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded swiss cheese
• 2 cups shredded cheddar cheese
• 1 medium zucchini, sliced thin
• 1 cup sliced mushrooms

directions

1. In a large skillet, cook sausage, onion and bell pepper over medium heat until meat is no longer pink.
2. Carefully drain off extra grease.
3. In a large bowl, whisk eggs, milk, salt, pepper, and mustard.
4. Stir in remaining ingredients.
5. Transfer to a greased 9x13 inch pan.
6. Cover with aluminum foil and refrigerate overnight.
7. Remove from refrigerator 30 minutes before baking; keeping the foil on.
8. Bake at 350 degrees 40 minutes.
9. Uncover and bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean.

Reviews

[Elmotoo]

I made this for dinner the other night. dh's comment was it's the best use of zucchini yet. ;) We all LOVED this. I didn't have enough Swiss & cheddar so I added monterey jack to the mix. YUM! Made for Aussie Swap 4/12.

 

[TLu1089]

I made this for a brunch and everyone loved it! I used a multigrain bread and dijon mustard. It was delicious! I had to print off the recipe for all of my guests to take home. Made for My 3 Chefs 2009.