SPICY SAUSAGE AND VEGETABLE STRATA
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.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 2h
Yield 1 strata, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage, onion and bell pepper over medium heat until meat is no longer pink.
- Carefully drain off extra grease.
- In a large bowl, whisk eggs, milk, salt, pepper, and mustard.
- Stir in remaining ingredients.
- Transfer to a greased 9x13 inch pan.
- Cover with aluminum foil and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking; keeping the foil on.
- Bake at 350 degrees 40 minutes.
- Uncover and bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 679.1, Fat 48.9, SaturatedFat 21.4, Cholesterol 267.9, Sodium 1565.8, Carbohydrate 24.1, Fiber 2.5, Sugar 3.6, Protein 35.1
HOLIDAY BREAKFAST STRATA WITH SAUSAGE (OR NOT)
This easy overnight breakfast strata is perfect for holiday mornings. When time is tight and a special breakfast is in order, this fits the bill on both counts. Add sausage for the meat-eaters and for the vegetarians, you can leave it out or substitute veggie sausage. It's delicious either way.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 11
Steps:
- In a medium saute pan, heat the olive oil and saute the onion, green pepper, and mushrooms until soft, about 7-8 minutes. Set aside.
- If using sausage, brown it in a medium saute pan and drain.
- If using veggie sausage, heat it in the microwave for a minute or so and crumble.
- In a medium bowl, whisk the eggs, half and half, salt, and pepper.
- Spray two approximately 4" x 8'' baking pans/casserole dishes with non-stick cooking spray.
- Layer two slices of the bread in the bottom of each pan.
- Sprinkle 1/4 of the veggies over the bread in each pan.
- Spread half the crumbled sausage over the sausage version.
- Sprinkle on 1/4 of the cheese over each.
- Pour about 1/2 cup of the egg mixture over the top.
- Add a layer of the remaining bread, two more slices each, then veggies, then sausage over the sausage side, then cheese.
- Pour the rest of the egg mixture evenly over the top of each.
- Cover tightly and refrigerate overnight, or for at least three hours.
- In the morning, uncover and bake at 325 degrees for about 40 - 50 minutes, until set.
VEGETABLE STRATA
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
SPICY SAUSAGE-VEGETABLE STRATA
Some like it hot! This colorful medley of baked vegetables, eggs and cheese uses spicy sausage to really turn up the heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cook sausage and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well.
- Arrange bread slices in ungreased rectangular baking dish, 11x7x1 1/2 inches, cutting to fit if necessary. Spread sausage mixture over bread. Top with bell peppers and zucchini.
- Beat eggs and ricotta cheese in medium bowl, using fork, until blended. Stir in milk. Pour over mixture in baking dish. Sprinkle with Parmesan cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
- About 1 hour before serving, heat oven to 350°F. Uncover and bake 45 to 55 minutes or until top is puffed and center is set. Serve immediately.
Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 200 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 790 mg
EASY SAUSAGE STRATA
This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.
Provided by LISAJANI
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 10h
Yield 8
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
- Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g
VEGGIE-PACKED STRATA
Steps:
- In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
VEGGIE SAUSAGE STRATA
Steps:
- In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini. , Transfer mixture to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 501 calories, Fat 34g fat (14g saturated fat), Cholesterol 204mg cholesterol, Sodium 1236mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
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