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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Walking on egg shells first thing in the morning is so, well, not a good start to the day. That's why making breakfast the night before (and cleaning it up) is a brilliant plan. Breakfast Strata changes easily when you switch to brown-and-serve sausage links, diced cooked ham or diced cooked bacon. Use Swiss or Monterey Jack if you're not a cheddar fan, and bread variations from herbed breads to sourdough. Ingredients:
1 pound bulk pork sausage |
1 large green pepper, chopped |
1 medium onion, chopped |
1 loaf (1 pound) herb or cheese bakery bread, cubed |
1 cup (4 ounces) shredded cheddar cheese |
6 eggs |
2 cups 2% milk |
1 teaspoon ground mustard |
Directions:
1. In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain.
2. Place bread in a greased 13-in. x 9-in. baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk the eggs, milk and mustard. Pour over the top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
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