Imagine waking up to a mouthwatering breakfast that's both comforting and impressive – a dish that transforms simple ingredients into a culinary masterpiece. Our Sausage and Red Pepper Strata is not just another breakfast casserole; it's a flavor-packed, crowd-pleasing sensation that will have everyone at your table begging for seconds. Perfect for weekend brunches, family gatherings, or when you want to elevate your morning meal from ordinary to extraordinary, this strata combines the savory richness of breakfast sausage, the sweet crunch of bell peppers, and a creamy egg base that will make your taste buds dance with delight.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound breakfast sausage
- 1 red bell pepper, diced
- 1 onion, diced
- 8 slices of bread, cubed
- 6 large eggs
- 2 cups milk
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles. Cook until the sausage is completely browned and no pink remains, approximately 8-10 minutes.
- Add diced onions and red bell peppers to the skillet with the cooked sausage. Sauté for an additional 3-4 minutes until the vegetables are softened and slightly translucent.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined and smooth.
- Cube the bread into approximately 1-inch pieces. Spread half of the bread cubes evenly across the bottom of the prepared baking dish.
- Layer the cooked sausage, onion, and pepper mixture over the bread cubes, distributing evenly.
- Sprinkle half of the shredded cheese over the sausage mixture.
- Add the remaining bread cubes on top of the cheese layer.
- Pour the egg and milk mixture slowly and evenly over the entire dish, ensuring all bread cubes are moistened.
- Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let the strata rest for 10 minutes before serving. This allows the dish to set and makes it easier to slice.
- Cut into squares and serve hot, garnishing with fresh herbs if desired.
Tips
- Bread Selection Matters: Use day-old bread or slightly stale bread cubes, as they absorb the egg mixture better and create a more luxurious texture.
- Customize Your Cheese: While the recipe calls for shredded cheese, feel free to experiment with different varieties like sharp cheddar, gruyère, or a blend of cheeses for added depth of flavor.
- Prep Ahead: This strata is perfect for make-ahead meals. You can assemble the entire dish the night before and refrigerate, then bake in the morning for a stress-free breakfast.
- Even Distribution is Key: When pouring the egg mixture, ensure it's evenly distributed so every bite is equally moist and flavorful.
- Let It Rest: Don't skip the 10-minute resting period after baking. This allows the strata to set and makes cutting and serving much easier.
- Optional Enhancements: Consider adding fresh herbs like chives or parsley on top for a burst of color and fresh flavor.
- Check for Doneness: The strata should be golden brown on top and set in the center. If the top browns too quickly, cover with foil to prevent burning.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 220mg
