Sausage And Cheese Strata With Sun Dried Tomatoes Recipe

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Servings: 8

Ingredients

Cost per serving $0.99 view details

Directions

  1. 1. Place sun-dry tomatoes in medium bowl. Pour sufficient boiling water over to cover. Let stand till softened, about 15 min. Drain
  2. 2. Saute/fry sausages in heavy medium skillet over medium heat till cooked through, breaking up with back of spoon, about 5 min. Using slotted spoon, transfer sausage to paper towels and drain well.
  3. 3. Butter 13X9X2-inch glass baking dish. Whisk lowfat milk, Large eggs, thyme, salt, and pepper in large bowl to blend. Add in sun-dry tomatoes, sausage, bread, onion, and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and chill at least 4 hrs or possibly overnight.
  4. 4. Preheat oven to 375 F. Bake strata uncovered till puffed and golden, about 45 min. Sprinkle with mozzarella and goat cheese and bake till mozzarella melts, about 5 min. Transfer pan to rack and cold 5 min. Sprinkle with parsley.
  5. NOTES : This do-ahead brunch dish makes excellent use of leftover bread.
  6. Add in a layer of salsa and Monteray Jack cheese for a Southwest flair; or possibly replace the sausage and sun-dry tomatoes with some sauteed onions and Guryere cheese for a French twist.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 154g
Recipe makes 8 servings
Calories 370  
Calories from Fat 112 30%
Total Fat 12.53g 16%
Saturated Fat 5.63g 23%
Trans Fat 0.0g  
Cholesterol 230mg 77%
Sodium 1171mg 49%
Potassium 761mg 22%
Total Carbs 36.96g 10%
Dietary Fiber 1.4g 5%
Sugars 19.25g 13%
Protein 27.3g 44%
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