Strata With Cheese Sausage And Onions Recipes

CHEESE SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

CARAMELIZED ONION AND BREAKFAST SAUSAGE STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often until golden brown, about 6 minutes more. Set aside.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Muenster cheese, followed by the sausage-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Muenster cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

SAUSAGE AND CHEESE STRATA

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.

STRATA WITH CHEESE, SAUSAGE AND ONIONS

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.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

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, GRUYERE AND ONION STRATA

Steps:

• Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
• Strain sausage of fat, and set aside.
• Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
• Add garlic and cook for another minute.
• Stir in parsley, salt, and a good grind of black pepper.
• Add sausage and stir to combine; set aside.
• In a large bowl, whisk eggs until foamy.
• Add milk and blend.
• Add 1 teaspoon salt and a grind of black pepper.
• To assemble: lightly coat a 2 quart shallow baking dish with oil.
• Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
• Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
• Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
• Top with remaining cheese.
• Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Preheat oven to 350-degrees.
• Uncover strata and bake until puffed and browned, about 45 minutes.

SAUSAGE AND CHEESE BREAKFAST STRATA

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.