Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Sun-dried Tomato, Provolone, Breakfast Sausage Strata
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- Level: Intermediate
- Total: 9 hr 40 min (including soaking and resting times)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 646
- Total Fat
- 45 g
- Saturated Fat
- 22 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 27 g
- Cholesterol
- 291 mg
- Sodium
- 846 mg
Chunks of crusty ciabatta are layered with melty provolone, savory breakfast sausage, bright sun-dried tomatoes and a fluffy egg and cream mixture in this breakfast strata, for the ultimate morning comfort food. As it bakes, the bread soaks up the rich custard while the cheese turns perfectly gooey, creating a hearty, make-ahead dish that’s ideal for slow weekends or feeding a hungry brunch crowd.
- Level: Intermediate
- Total: 9 hr 40 min (including soaking and resting times)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 646
- Total Fat
- 45 g
- Saturated Fat
- 22 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 27 g
- Cholesterol
- 291 mg
- Sodium
- 846 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Place the bread cubes on a rimmed baking sheet and bake, tossing halfway through, until toasted and dry, 18 to 20 minutes. Let cool completely.
- Meanwhile, add the sausage to a large skillet and place over medium-high heat. Cook, stirring frequently and breaking up the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 9 minutes. Remove to a medium bowl with a slotted spoon; discard the rendered fat.
- Whisk the cream, milk, mustard, Italian seasoning, eggs, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl until well combined.
- Grease a 9-by-13-inch baking dish with cooking spray. Arrange half of the bread cubes in the dish (it is okay if they overlap slightly). Top evenly with half of each of the following: sausage, sun-dried tomatoes (about 1/2 cup), provolone (about 1 cup) and Parmesan (about 1/4 cup). Repeat with the remaining bread, sausage, sun-dried tomatoes, provolone and Parmesan. Carefully pour the custard evenly over the baking dish, then press the bread down into the custard mixture to help it absorb more. Wrap tightly with plastic wrap and refrigerate for at least 6 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Place the strata on a rimmed baking sheet, then grease a large piece of foil with nonstick spray. Cover the baking dish with the foil, tenting it loosely to prevent the cheese from sticking. Bake until the custard is set, about 1 hour and 25 minutes. Remove the foil and continue to bake until the custard is puffed and the cheese is golden brown (and the internal temperature is at least 160 degrees F), 30 to 40 minutes more. Let rest for at least 30 minutes before serving. Top with chopped parsley.
