Spicy Sausage and Vegetable Strata |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This makes a nice Saturday breakfast or brunch dish. And for those who like breakfast dishes for dinner this is great. I like to serve it for breakfast on Holiday mornings, because it has to refrigerate overnight before you bake it. Note: time does not include refrigeration. Ingredients:
2 lbs bulk hot italian sausages |
1 medium red bell pepper, coarsely chopped |
1 medium onion, chopped |
8 eggs |
2 cups milk |
2 teaspoons salt |
1 tablespoon ground pepper |
2 teaspoons ground mustard |
12 slices bread, cut into 1/2 inch pieces |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
2 cups shredded swiss cheese |
2 cups shredded cheddar cheese |
1 medium zucchini, sliced thin |
1 cup sliced mushrooms |
Directions:
1. In a large skillet, cook sausage, onion and bell pepper over medium heat until meat is no longer pink.
2. Carefully drain off extra grease.
3. In a large bowl, whisk eggs, milk, salt, pepper, and mustard.
4. Stir in remaining ingredients.
5. Transfer to a greased 9x13 inch pan.
6. Cover with aluminum foil and refrigerate overnight.
7. Remove from refrigerator 30 minutes before baking; keeping the foil on.
8. Bake at 350 degrees 40 minutes.
9. Uncover and bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean.
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