Holiday Breakfast Strata With Sausage Or Not Recipes

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BREAKFAST STRATA



Breakfast Strata image

My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.

Provided by Robynnsmom

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 3h35m

Yield 8

Number Of Ingredients 13

1 pound sausage, casings removed
2 cups sliced fresh mushrooms
8 eggs, beaten
10 cups cubed, day-old bread
3 cups whole milk
2 cups shredded Cheddar cheese
1 ½ cups cubed Black Forest ham
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons all-purpose flour
2 tablespoons mustard powder
1 teaspoon salt
2 teaspoons butter, melted
2 teaspoons dried basil

Steps:

  • Generously grease a 9x13-inch casserole dish.
  • Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
  • Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
  • Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 32 g, Cholesterol 255.6 mg, Fat 37.2 g, Fiber 2.6 g, Protein 34.2 g, SaturatedFat 16.1 g, Sodium 1738 mg, Sugar 7.4 g

HOLIDAY SAUSAGE STRATA



Holiday Sausage Strata image

Provided by Jeff Mauro, host of Sandwich King

Time 9h15m

Yield 12 servings

Number Of Ingredients 10

1 pound breakfast or Italian sausage, removed from casing
4 tablespoons salted butter, at room temperature
14 to 16 slices (1/2-inch thick) French/Italian bread, left out overnight or toasted
12 ounces Gruyere, shredded
2 cups half-and-half
12 large eggs
1 tablespoon kosher salt
Cracked black pepper
3 cups broccoli florets with about 1 1/2 inches of stalk remaining
1 cup grated Parmesan

Steps:

  • In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes. Drain on a paper towel; reserve the sausage fat separately.
  • Butter both sides of the bread with the butter. Arrange half of the bread in 1 layer in a 9-by-13-inch baking dish. Top with half the sausage, followed by half the Gruyere. Repeat with another layer of the remaining bread, sausage and cheese.
  • In a bowl, whisk together the half-and-half, eggs, 2 teaspoons of the salt and some pepper. Pour the mixture over the layers of bread, sausage and cheese. Cover in plastic wrap and weigh down the strata with a couple sacks of rice/beans in a zipper top bag to compress it. Refrigerate overnight.
  • The morning of baking, remove the plastic wrap and weights. Preheat the oven to 325 degrees F.
  • Toss the broccoli with the reserved sausage fat, remaining 1 teaspoon salt and some pepper. Dot the top of the strata with the broccoli florets so the broccoli tops are still visible (to look like trees) but the stalks are submerged in the custard. Bake until the edges pull away from the dish and the center is puffed, about 45 minutes. Let rest for 5 minutes. Right before serving, sprinkle with the Parmesan to mimic snow on trees.

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