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Veggie Sausage Strata Recipe

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As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole in a favorite of my family. —Dorothy Erickson, Blue Eye, Missouri

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Veggie Sausage Strata Recipe

Prep: 15 min. + chilling Bake: 1 hour 20 min.

Yield: 10-12 Servings

15 80 95

Ingredients

2 pounds bulk Johnsonville® Ground Sausage
2 medium green peppers. coarsely chopped
1 medium onion, chopped
8 eggs
2 cups milk
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons ground mustard
12 slices bread, cut into 1/2-inch pieces
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Swiss cheese
2 cups (8 ounces) shredded cheddar cheese
1 medium zucchini, cut into 1/4-inch slices

Directions

In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Yield: 10-12 servings.

Originally published as Veggie Sausage Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p15

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