Ingredients
-
2
-
1
-
1
-
8
-
2
-
2
-
1
-
2
-
12
-
1
-
2
-
2
-
1
-
1
-
Directions
Spicy Sausage and Vegetable Strata, This makes a nice Saturday breakfast or brunch dish And for those who like breakfast dishes for dinner this is great I like to serve it for breakfast on Holiday mornings, because it has to refrigerate overnight before you bake it Note: time does not include refrigeration , I made this for dinner the other night dh’s comment was it’s the best use of zucchini yet 😉 We all LOVED this I didn’t have enough Swiss & cheddar so I added monterey jack to the mix YUM! Made for Aussie Swap 4/12 , I made this for a brunch and everyone loved it! used a multigrain bread and dijon mustard It was delicious! I had to print off the recipe for all of my guests to take home Made for My 3 Chefs 2009
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Steps
|
1
Done
|
In a Large Skillet, Cook Sausage, Onion and Bell Pepper Over Medium Heat Until Meat Is No Longer Pink. |
|
2
Done
|
Carefully Drain Off Extra Grease. |
|
3
Done
|
in a Large Bowl, Whisk Eggs, Milk, Salt, Pepper, and Mustard. |
|
4
Done
|
Stir in Remaining Ingredients. |
|
5
Done
|
Transfer to a Greased 9x13 Inch Pan. |
|
6
Done
|
Cover With Aluminum Foil and Refrigerate Overnight. |
|
7
Done
|
Remove from Refrigerator 30 Minutes Before Baking; Keeping the Foil On. |
|
8
Done
|
Bake at 350 Degrees 40 Minutes. |
|
9
Done
|
Uncover and Bake 40 to 45 Minutes Longer or Until a Knife Inserted Near the Center Comes Out Clean. |
