Veggie Sausage Strata Recipe

5 3 6
Veggie Sausage Strata Recipe
Veggie Sausage Strata Recipe photo by Taste of Home
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Veggie Sausage Strata Recipe

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5 3 6
Publisher Photo
As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. —Dorothy Erickson, Blue Eye, Missouri
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour 20 min.

Ingredients

  • 2 pounds bulk Italian sausage
  • 2 medium green peppers, coarsely chopped
  • 1 medium onion, chopped
  • 8 large eggs
  • 2 cups whole 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 shredded Swiss cheese
  • 2 cups 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 mixture to a greased 13x9-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 in 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

  • 2 pounds bulk Italian sausage
  • 2 medium green peppers, coarsely chopped
  • 1 medium onion, chopped
  • 8 large eggs
  • 2 cups whole 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 shredded Swiss cheese
  • 2 cups shredded cheddar cheese
  • 1 medium zucchini, cut into 1/4-inch slices
  1. 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.
  2. Transfer mixture to a greased 13x9-in. baking dish. Cover and refrigerate overnight.
  3. 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 in 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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Reviews forVeggie Sausage Strata

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kerrynjames User ID: 5662698 256209
Reviewed Oct. 31, 2016

"We loved this!! I used a spicy sausage and an Italian sausage, because that's what I had. And we cubed about 2/3 of a loaf of French bread. It was delicious! We also ended up putting a portion of it in a loaf pan, as the 13x9 was overflowing. This recipe is definitely a keeper! The zucchini seems like a strange addition, but it's SO GOOD!"

MY REVIEW
cindiak User ID: 221828 230773
Reviewed Aug. 5, 2015

"Excellent recipe! We made this when we had overnight guests and it was so nice to be able to pop it in the oven then next morning instead of slaving in the kitchen. Added about 1 cups of mushrooms to the recipe and it turned out great!"

MY REVIEW
Cook_aholic User ID: 797539 91702
Reviewed May. 16, 2013

"I really liked the taste of the recipe. I didn't use anywhere near the same amount of sausage because of the sodium but I did use one of the chicken apple sausages and diced it really fine for more flavor. I also used no sodium bread and as dense as the brand I buy is, it really helped in this recipe. It soaked up more of the water in the zucchini. I was a little afraid it would dry out the casserole but it didn't. Since there are two of us, I made only 1//2 the recipe in a pie plate. I did not make it all and freeze half because zucchini can be very mushy when frozen."

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