Red & Green Italian Strata

The red of sun-dried tomatoes and the green of fresh basil cooked within make this a delicious make-ahead breakfast strata.

1/2 cup sun-dried tomatoes (not oil packed), chopped

12 oz hot Italian sausage, casing removed

3½ cups milk

8 eggs

1 tsp thyme, minced

Salt and pepper to taste

11 slices white sandwich bread, crust trimmed and bread cut into 1-inch pieces

1/2 cup onion, chopped

1/2 cup Parmigiano-Reggiano, grated

1 cup mozzarella, grated

1/4 cup soft fresh goat cheese, crumbled

1/4 cup fresh basil or parsley, for garnish

Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.

Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.

Butter a 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmigiano-Reggiano cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375ºF. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 more minutes. Transfer pan to rack and cool 5 minutes. Garnish with parsley and/or basil if desired.

SERVINGS: Serves 8

ALLERGENS: Milk, Egg, Wheat

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