Veggie and Sausage Strata |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This is a great dish to serve for brunch or even for a comforting dinner. Do plan ahead though, because this dish does have to be refrigerated over night. NOTE: Prep time does not include over night refrigeration or 30 minute rest time prior to baking. Ingredients:
2 lbs bulk italian sausage |
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 |
1 teaspoon oregano |
12 slices bread, cut into 1/2-inch pieces |
1 1/2 cups spinach leaves, torn |
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; drain.
2. In large bowl, whisk eggs, milk, slat pepper and mustard.
3. Stir in remaining ingredients.
4. Transfer to a greased 9x13 pan; cover and refrigerate over night.
5. Remove from refrigerator 30 minutes before baking.
6. Cover and bake at 350 degrees 40 minutes.
7. Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.
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