Sausage strata recipe
Sausage Strata recipe
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- 16 slices (from 1-pound loaf) sourdough French bread, cut into 1/2-inch cubes
- 1/2 pound sharp cheddar cheese, grated
- 1/4 cup margarine, melted
- 1 cup finely chopped onions
- One 12-ounce roll package breakfast sausage
- 8 large eggs
- 2-1/2 cups milk
Spray 9 x 13-inch baking dish with non-stick cooking spray. In a skillet, lightly brown sausage, breaking up into small pieces. Add onions and cook until onions are golden. Drain off excess fat. In large mixing bowl, toss bread cubes, margarine, cheese, onions, and sausage. Spread evenly in prepared pan. Beat eggs and milk together. Pour over bread and sausage mixture. Spray a sheet of aluminum foil with non-stick spray and cover casserole. Refrigerate overnight to allow flavors to blend.
In the morning, remove from refrigerator 30 minutes prior to baking. Place pan in hot water bath. Water should come up to the sides of the casserole approximately 3/4 of an inch. Bake covered at 350 degrees for 50 minutes, remove foil, turn oven to 400 degrees, and continue to bake for 15 minutes. Cool for 15 minutes before cutting into 12 pieces. Serve with Ruth’s Famous Bell Pepper Jam.
Serves: 12 Preparation time: 30 minutes
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