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Sausage Cheddar Strata

Don't let the number of ingredients and directions scare you, you will love eating this strata.

May 11th, 2017

From: Will it Skillet?, by Daniel Shumski

One of the huge advantages of a strata is the make-ahead component. Most of the work can be done the night before. In the morning, all that’s left to do is layer the ingredients in the skillet and bake. You could just toss all of the ingredients together in one bowl and pour them out into the skillet—though “strata” means layers, so technically once you’ve lost the layers, you’ve lost the strata. Besides, it’s easy enough to refrigerate the ingredients separately and then bring them together in the skillet just before baking.  
  • 4 large eggs
  • 1 3⁄4 cups milk
  • 1⁄4 cup freshly grated Parmesan cheese
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 small baguette (8 ounces), sliced
  • 1⁄2-inch thick (about 5 cups)
  • 8 ounces Italian sausage, casings removed
  • 2 cups chopped broccoli (about 1 small stalk, florets and stem)
  • 1 small white or yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 cup shredded Cheddar cheese
  1. In a large bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Add the bread and cover. Allow the bread to soak while you proceed with the recipe, mixing occasionally so that the egg mixture is absorbed.

  2. Preheat the skillet over medium-high heat for 2 minutes. Add the sausage, broccoli, and onion, breaking up the sausage with a spatula or fork. Cook until the sausage is cooked through, the broccoli is bright green, and the onion is soft, about 7 minutes.

  3. Keeping the bread mixture covered, refrigerate it overnight. In a separate covered container, refrigerate the sausage mixture.

  4. The next day, preheat the oven to 350°F with one rack in the middle.

  5. Swirl the olive oil in the skillet to coat the bottom and sides evenly. Place half of the bread-and-egg mixture in the bottom of the skillet. Sprinkle with half of the sausage mixture, then with half of the Cheddar. Finish the layers with the remaining ingredients in the same order.

  6. Bake until the cheese is browned and any visible bread is golden brown, about 1 hour.

  7. Remove the skillet from the oven and transfer it to a rack to cool slightly, about 10 minutes, before serving. Leftovers can be refrigerated in a covered container for up to 2 days.

Sausage Cheddar Strata
Ken Carlson

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