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Aug 31, 2008 at 02:39PM vs Aug 31, 2008 at 03:31PM
Sausage and Cheese Strata
- ½ c sun-dried tomatoes, chopped
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- ½ c. chopped onions
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- 12 oz. hot Italian sausages
- ½ c. fresh grated Parmesan cheese
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- 3 ½ c. milk
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- 1 c. packed grated mozzarella
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- 8 large eggs
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- 1 to 2 tbsp chopped fresh parsley
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- 1 ½ tsp salt
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- ¼ tsp ground black pepper
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- 2 tsp fresh minced thyme or ¾ tsp. dried
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- 11 slices white bread (about 1 lb), crusts trimmed, bread cut into 1-inch 1-inch pieces
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- ½ c. crumbled soft fresh goat cheese (such as Montrachet)
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Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 mins. Drain. Saute sausages in heavy medium skillet over medium heat until cooked through, about 5 mins. Using slotted spoon, transfer sausages to paper towels and drain well. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausages, bread, onion, Parmesan and stir to blend. Transfer to buttered 13x9x2 inch glass baking dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 mins. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 mins. Transfer pan to rack and cool 5 mins. Sprinkle with parsley.