Have you ever had breakfast strata? I’d never had strata until a few years ago and since then have developed my own favorite combination of ingredients!
I had no idea that a breakfast casserole could taste so good! This recipe is less eggy than some and I like it that way. Make sure you also drain the sausage of grease or you’ll have greasy bread.
The essence of strata is the egg-soaked bread. Now when I generally think of the word “soaked” I think of times when I wished I’d had an umbrella so I didn’t literally get soaked by rain. But as strata taught me, soaking isn’t necessarily a bad thing. So take a listen to “Isn’t This a Lovely Day to be Caught in the Rain” sung by Ella Fitzgerald.
- 6 eggs
- 1 cup skim milk
- 1 cup half-and-half cream
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ½ cup zucchini, diced
- ¼ cup red pepper, diced
- ½ onion, diced
- 1 cup white cheddar cheese, grated
- ¼ cup fresh Parmesan cheese, grated
- 2 cups sausage, cooked
- 10 pieces cheese bread ends from Kneaders®
- Preheat oven to 325 degrees.
- In a blender, combine eggs, skim milk, half-and-half cream, nutmeg, cayenne pepper, and black pepper.
- Peel, quarter lengthwise the zucchini, then cut into half-inch pieces.
- Dice onion. Grate cheese. Measure out Parmesan cheese.
- Cook sausage. Drain off grease.
- Spray glass baking dish 9” by 13” or bigger with cooking spray.
- Tear bread into large pieces and put in the baking dish.
- Spread zucchini, red pepper, onion, cheddar cheese and Parmesan cheese, and sausage over the bread evenly.
- Pour egg mixture slowly over the layered ingredients.
- Press down with your hands to help the bread soak up the egg mixture.
- Cover baking dish with aluminum foil.
- Bake for 70 minutes.
- Remove from oven and uncover. Serve.