Savory Breakfast Strata

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Author Message   Susanq  My Favorite Photo My Weather My Garden My Time Posted on Saturday, December 27, 2003 - 11:45 am EST :    This is a new recipe I found and prepared for Christmas morning. Everyone just loved it. I served it with maple bacon and a huge fruit salad and Mimosas. Savory Breakfast Strata Serves 6 5 cups cubed day-old bread (I bought a large boule which I sliced and cut into large cubes) 4 links Italian turkey sausage, casings removed, browned, and crumbled. 1/4 cup chopped sun-dried tomatoes packed in oil, oil-reserved 1/2 cup chopped onion 1 to 2 tablespoons chopped fresh rosemary 4 to 6 onces Monterey Jack cheese, shredded (1 to 1-1/2 cups) 6 large eggs 1-1/2 cups milk 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon dry mustard 1/4 teaspoon ground nutmeg (optional) Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. sprinkle cooked sausage evenly over bread cubes. Pour 1 tablespoon reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover (hint - spray aluminum foil with non-stick spray first). Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Uncover casserole. Bake 30 to 45 minutes, or until set. Note: I increased the recipe by 1/2 and used a 9-1/2 by 13 inch casserole dish. SusanQ - Zone 4b-5b Wisconsin   Monique  My Favorite Photo My Weather My Garden My Time Posted on Saturday, December 27, 2003 - 12:05 pm EST :    Printed! I love make aheads..And this sounds very good..Your photo is really appetizing too. Our Costco carries vg italian turkey sausage..saves me a trip to Little Italy.My quasi vegetarian friend would eat this.So I am sure it will be a keeper.Now if they would only start xcountry skiing. Monique Quebec Zone 5   Frostycurls  My Weather My Garden Posted on Sunday, December 28, 2003 - 07:56 am EST :    Mmmmmmmmmm it looks and sounds yummy Susan. Now I have to ask this, everyone keeps referring to having Mimosa for their Christmas breakfast/brunch. I haven't a clue what it is, I'm assuming some sort of beverage but....... Penny Oregon Zone 7   Greg  My Weather My Garden Posted on Sunday, December 28, 2003 - 08:40 am EST :    That looks great! Unfortunately, DW doesn't really like cooked egg dishes like this. Oh Well --- all the more for me!!!!! Greg, ND Zone 4   Monique  My Favorite Photo My Weather My Garden My Time Posted on Sunday, December 28, 2003 - 08:56 am EST :    Champagne and orange juice mixed together in a flute... Monique Quebec Zone 5   Ingwe4  My Favorite Photo Posted on Sunday, December 28, 2003 - 09:21 am EST :    This recipe seems to be delicious! I have translated it into Swedish! I wonder Monterey Jack cheese.... what kind of cheese is this? Have not seen a cheese with that name here in Sweden. Ingmarie Sweden Zone 1   Greg  My Weather My Garden Posted on Sunday, December 28, 2003 - 09:46 am EST :    In this recipe, Monterey Jack cheese is similar to Cheddar. Here's a blurb about it I found on the web: Monterey Jack Cheese Jack cheese, or Monterey Jack cheese is a cooked, semi-soft whole milk or skim milk cheese. When aged or dry it resembles Cheddar, but when soft and unaged it is similar to Muenster in flavor. Aged varieties are usually found only locally in California, but the softer variety and a soft version with jalapeno peppers (Pepper Jack or Jalapeno Jack) are widely available throughout the U.S. Sonoma Jack is made in Sonoma County, California.            Jack cheese has a high moisture content, melts easily, and has a bland, buttery flavor. The most widely told story of its origin, is that it was first made in Monterey, California and named for 19th century California land owner David Jacks. For additional information and more on the origin of Jack Cheese, visit this webpage of the Monterey County Historical Society. http://users.dedot.com/mchs/cheese.html Greg, ND Zone 4   Ingwe4  My Favorite Photo Posted on Sunday, December 28, 2003 - 09:58 am EST :    Thank you for your kindness Greg! We do have Cheddar here in Sweden! I love it. Ingmarie Sweden Zone 1   Susanq  My Favorite Photo My Weather My Garden My Time Posted on Sunday, December 28, 2003 - 01:01 pm EST :    The Monterey Jack cheese I used was soft and unaged so if you use cheddar, Ingarmarie, probably a mild cheddar or even a Muenster would be similar. SusanQ - Zone 4b-5b Wisconsin

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