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Veggie Sausage Strata

 Veggie Sausage Strata
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
10-12 ServingsPrep: 15 min. + chilling Bake: 1 hour 20 min.


  • 2 pounds Johnsonville® Mild Ground Italian 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


  • 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

2 of 2

Veggie Sausage Strata (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.