Sicilian Strata (Baked Egg) with Hot Italian Sausage
Sicilian Strata (Baked Egg) with Hot Italian Sausage
Ingredients
-
1
package
(19 ounce) JOHNSONVILLE® Hot Italian Sausage Links (or Mild Italian Sausage or Ground Italian Sausage) removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
-
4
ounces
mushrooms, sliced
-
1/4
cup
red bell pepper, diced
-
1/4
cup
green onions, sliced
-
1
loaf
crusty, Italian-style bread, sliced
-
1/2
cup
grated Parmesan cheese
-
1 1/2
cups
shredded mozzarella, divided
-
2
medium
tomatoes, chopped
-
8
large
eggs
-
3
cups
whole milk (or 2% milk)
-
1
teaspoon
Italian herb seasoning
-
1/2
teaspoon
(each) salt and ground black pepper
-
1/4
cup
fresh Italian parsley, chopped
REVIEWS
Directions
In a 12 inch skillet, heat oil over medium heat. Sauté mushrooms for 4 minutes and add the bell peppers and onions. Continue sautéing for another 2 to 3 minutes. Transfer vegetables to a plate and set aside.
In the same skillet cook, the decased links on medium heat and crumble as it cooks, about 8 minutes. When the sausage is fully cooked, toss the veggies back into the skillet, stir to combine and remove from heat.
In a lightly oiled 10 x 15 x 2 inch baking dish, arrange slices of bread to cover the bottom of the dish. Top evenly with half the sausage mixture. Sprinkle with Parmesan cheese, 1/2 cup mozzarella and half the tomatoes. Layer additional bread slices on top to cover, and top with the remaining sausage mixture and tomatoes.
In a bowl, whisk eggs, milk, Italian herb seasoning, salt and pepper to blend. Slowly pour egg mixture over layered ingredients. Top with remaining mozzarella cheese.
Cover and refrigerate for at least 1 hour or up to a day. Preheat oven to 325˚F. Bake until the center of the strata is set and top is lightly browned 50 to 60 minutes.
Sprinkle with parsley. Let stand for 5 minutes then cut into squares and serve.
