Time 1h35m Yield 12 servings. Number Of Ingredients 13 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.
Yield Makes 6 generous servings Number Of Ingredients 12 Steps:
Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight. Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.
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.
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.
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.
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.
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.
Time 10h25m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
The day before:. Grease a 9"x13" baking pan. In a large skillet, saute sausage and peppers. Break up the sausage, stirring and frying until it is well-browned. Drain off the fat. Stir mustard into the sausage. Arrange 6 slices of bread on bottom of baking pan. Top with 1/2 of the sausage and 1/2 of the cheese. Repeat with remaining bread, sausage, and cheese to make a second layer. Beat eggs in large bowl. Beat in milk, Worcestershire sauce, salt, pepper, and nutmeg. Pour beaten mixture over layers in the baking pan. Cover tightly and refrigerate overnight. On serving day:. Remove baking pan from refrigerator one hour before cooking to reach room temperature. Bake uncovered at 350F for 40-50 minutes or until center seems set. Serve immediately.
