Tomato and Sausage Strata
Tomato and Sausage Strata
9 links Tarantino* breakfast sausage
1/2 tablespoon unsalted butter
8 cups cubed (3/4-inch) ltalian bread (or other crusty bread)
1 pint small grape tomatoes
1 roasted red pepper, peeled and cut lengthwise into 1/4-inch slices
6 ounces mozzarella cheese, cut in 1/4- to 1/2-inch cubes
8 large eggs
1 2/3 cups whole milk
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely dropped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Prepare the grill for direct cooking over medium heat. Grill the sausages over direct medium heat until they are cooked through, about 8-10 minutes, turning occasionally. Set the sausages aside.
Grease a 12-inch cast iron skillet with the butter and add the bread cubes. Halve the cooked sausages lengthwise and then cut them crosswise into thin slices.
Scatter the sausages, tomatoes, roasted pepper and mozzarella evenly over the bread. In a large mixing bowl, whisk the eggs, milk, rosemary, oregano, salt, and pepper. Drizzle the egg mixture into the skillet and mix thoroughly. Top with the Parmesan cheese, cover with foil, and refiigerate overnight.
Prepare the grill for direct cooking over medium-low heat. Remove the foil from the skillet and grill until the bread is toasted and the center of the strata is firm, 30-40 minutes (any liquid will re-absorb upon resting, but a knife inserted into the center of the strata should come out free of uncooked egg). Let cool for 10 minutes, then slice and serve warm. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
9 links Tarantino* breakfast sausage
1/2 tablespoon unsalted butter
8 cups cubed (3/4-inch) ltalian bread (or other crusty bread)
1 pint small grape tomatoes
1 roasted red pepper, peeled and cut lengthwise into 1/4-inch slices
6 ounces mozzarella cheese, cut in 1/4- to 1/2-inch cubes
8 large eggs
1 2/3 cups whole milk
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely dropped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Prepare the grill for direct cooking over medium heat. Grill the sausages over direct medium heat until they are cooked through, about 8-10 minutes, turning occasionally. Set the sausages aside.
Grease a 12-inch cast iron skillet with the butter and add the bread cubes. Halve the cooked sausages lengthwise and then cut them crosswise into thin slices.
Scatter the sausages, tomatoes, roasted pepper and mozzarella evenly over the bread. In a large mixing bowl, whisk the eggs, milk, rosemary, oregano, salt, and pepper. Drizzle the egg mixture into the skillet and mix thoroughly. Top with the Parmesan cheese, cover with foil, and refiigerate overnight.
Prepare the grill for direct cooking over medium-low heat. Remove the foil from the skillet and grill until the bread is toasted and the center of the strata is firm, 30-40 minutes (any liquid will re-absorb upon resting, but a knife inserted into the center of the strata should come out free of uncooked egg). Let cool for 10 minutes, then slice and serve warm. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
Tomato and Sausage Strata
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
