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A Breakfast Casserole With Sausage And Peppers

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Load up on sausage and vegetables in the morning with this Sausage and Pepper Brunch Strata recipe from Anne Colagioia. If you're short on time in the morning, make this breakfast casserole the night before and then put it in the oven in the morning. Cooking eggs into breakfast casserole recipes is one of the best ideas for an eggs breakfast. In this video tutorial, Anne shows you how to make a Sausage and Pepper Brunch Strata, one of the tastiest and heartiest breakfast food recipes. Anne says, "We've used less sausage and more peppers to keep it healthy without losing the flavor of this Italian classic. But the best part about this brunch bake is that you can assemble the dish the night before so that when you wake up you can just pop it into the oven and enjoy the deliciousness."
Ingredients
For the strata
  Sausage 1⁄2 Pound (Casing removed)
  Red bell pepper 1 Medium, diced
  Green bell pepper 1 Medium, diced
  Onion 1 Small, diced
  Olive oil 1 Tablespoon
  Bread cubes 4 Cup (64 tbs) (Fresh gluten free bread cubes used)
  Eggs 5 Medium
  Milk/Half and half 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Black pepper To Taste
For the optional cheese sauce
  Milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Butter 1 1⁄2 Tablespoon
  Parmigiano reggiano/Pecorino romano cheese 1⁄4 Cup (4 tbs)
  Cayenne pepper To Taste
Directions

GETTING READY
1. Grease a shallow glass or ceramic casserole dish with a 2 quart capacity.

MAKING
2. In a large nonstick skillet over a medium-high heat, break up the sausage and sauté until it just starts to brown.
3. Add the peppers and onions. Season with some salt and pepper to taste and a tablespoon of olive oil if the pan looks too dry.
4. Then, sauté the peppers and onions for about five minutes or until the veggies begin to soften and the onions look translucent.
5. Turn off the heat and stir in the bread cubes so that they will begin absorb some flavor.
6. Meanwhile, in a medium bowl, whisk the eggs together with some salt and pepper to taste.
7. Then, add the milk (or half and half) and whisk until smooth and set aside.
8. Spoon the bread mixture into the prepared casserole dish and pour over the egg mixture being careful to evenly distribute it.
9. Cover and refrigerate for at least 4 hours (up to 24 hours) so that the bread can absorb the custard mixture.
10. When you're ready to make the strata, bake it in a preheated 350 F / 175 C oven for 1 hour.
11. When done, remove and let it rest for 15 minutes before serving.
To prepare the optional cheese sauce:
12. In a small saucepan, combine the butter and cornstarch over a medium-low heat.
13. Stir constantly as they melt together and begin to bubble.
14. Then, stir in the milk and continue stirring until the sauce begins to thicken.
15. Then, add the cheese, cayenne pepper, salt, and pepper to taste.
16. Give it a final stir and it’s ready to ladle over the strata.

SERVING
17. Garnish with sprinkles of some more cayenne, a dash of parsley and serve warm.

TIPS
Marinara sauce also works well as an optional topper for the strata.

Things You Will Need
1. Ceramic casserole dish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
30 Minutes
Cook Time: 
70 Minutes
Ready In: 
100 Minutes
Servings: 
4
This dish is basically like a savory bread pudding. It is a stress free recipe you can use when you are entertaining friends for a Sunday brunch as most of the prep is done in advance. Cooking eggs into a breakfast casserole is indeed one of the best ideas for an eggs breakfast. This recipe is inspired by Ann’s two favorite sandwiches, the sausage and pepper sandwich and the egg and pepper sandwich. This strata brings you the best of both those sandwiches, without all the last minute work or overdoing it on

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