Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Sunday, February 10, 2008

Cheese and Sausage Strata

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The following recipe is one my friend, Anna, made for our meal exchange. She called it "Breakfast for Dinner". Our family liked it so much we've added it to our "Family Favorites" cookbook, and have made it a few times since she gave us the recipe.

Cheese and Sausage Strata
(; variations by Anna, with variations by us!)

Line a greased 13-in. x 9-in. x 2-in. baking dish with:
Bread slices, about 1" thick (a great use for day old French bread)

In a skillet, cook over medium heat until no longer pink:
1 pound bulk pork sausage

Stir in:
1 teaspoon prepared mustard

Sprinkle evenly over bread:
Sausage mixture
1/2 C shredded Swiss cheese
1/2 C shredded cheddar cheese

In a bowl, beat:
3 eggs (or 1 C of “Best of the Egg”)
1 1/2 C milk
2/3 C half-and-half cream (I use non fat half & half)
1 pinch pepper

Pour over cheese, making sure to moisten all the edges of bread.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve immediately.

This dish can also be made ahead and frozen. To freeze, line a 9" x 13" dish with heavy foil. Assemble as directed above. Place in the freezer overnight, or until completely frozen. Remove the food (& foil) from the casserole dish. Leave the foil on, and wrap with additional foil, saran wrap, etc. -OR- vacuum pack it with something like a FoodSaver. When you're ready to cook it, let it thaw in the refrigerator (24-36 hours), and cook according to directions above.

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