Sausage Strata with Broccoli for Holiday Brunch

Sausage Strata with Broccoli for Holiday Brunch might be just the main course you are searching for. This recipe serves 12 and costs $1.23 per serving. One serving contains 617 calories, 21g of protein, and 46g of fat. This recipe from Food Fanatic has 15 fans. A mixture of heavy cream, italian bread, shredded cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 10 hours. Overall, this recipe earns a good spoonacular score of 46%. Similar recipes are Sunday Brunch: New Year's Morning Sausage and Cheese Strata, Brunch Strata, and Sunday Brunch Strata.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 570 minutes

 

Ingredients:

1/4 teaspoon black pepper, freshly ground

1 pound broccoli florets

1/2 teaspoon dry mustard

8 large eggs

1 cup heavy cream

1 loaf italian bread, cubed

1 pound italian sausage, casings removed

1 teaspoon salt

1 cup cheddar cheese, shredded

1 cup swiss cheese, shredded

1 cup whole milk

1 yellow onion, small, diced

Equipment:

bowl

pot

frying pan

baking pan

paper towels

whisk

plastic wrap

knife

oven

Cooking instruction summary:

Prepare a large bowl with water and ice cubes to create an ice bath. Set aside.Bring a large pot of water to boil. Add the broccoli florets and blanch for 2 minutes. Remove broccoli from boiling water and add them to the ice bath immediately.Once all the broccoli has cooled in the ice bath, drain the water and set the broccoli in the bowl aside.Spray a large skillet lightly with nonstick olive oil cooking spray. Place the pan over medium-high heat.Add the onions and cook until translucent. Add the sausage, cooking until browned and no longer pink, breaking up the sausage as it cooks.Remove the sausage onion mix to a paper towel lined plate. Set aside.Spray a 9x13-inch baking dish with nonstick olive oil cooking spray.Add half the cubed bread pieces to the prepared dish.Sprinkle half the cheese, half the broccoli and half the sausage.Add the rest of the bread and sprinkle remaining cheese, broccoli and sausage over the top.In a large bowl, whisk together eggs, heavy cream and milk until well combined.Add the salt, ground mustard and black pepper. Whisk again to incorporate.Pour the egg mixture over the bread mixture slowly, allowing it to be absorbed a bit to prevent overflowing.Press the bread down into the mixture as necessary to allow it all to be covered.Cover baking dish with plastic wrap and refrigerate overnight or at least 8 hours.Preheat oven to 350°F.Uncover baking dish and bake strata in the center of preheated oven for approximately 1 hour 30 minutes, until the top is golden and a knife inserted in the center comes out clean.

 

Step by step:


1. Prepare a large bowl with water and ice cubes to create an ice bath. Set aside.Bring a large pot of water to boil.

2. Add the broccoli florets and blanch for 2 minutes.

3. Remove broccoli from boiling water and add them to the ice bath immediately.Once all the broccoli has cooled in the ice bath, drain the water and set the broccoli in the bowl aside.Spray a large skillet lightly with nonstick olive oil cooking spray.

4. Place the pan over medium-high heat.

5. Add the onions and cook until translucent.

6. Add the sausage, cooking until browned and no longer pink, breaking up the sausage as it cooks.

7. Remove the sausage onion mix to a paper towel lined plate. Set aside.Spray a 9x13-inch baking dish with nonstick olive oil cooking spray.

8. Add half the cubed bread pieces to the prepared dish.Sprinkle half the cheese, half the broccoli and half the sausage.

9. Add the rest of the bread and sprinkle remaining cheese, broccoli and sausage over the top.In a large bowl, whisk together eggs, heavy cream and milk until well combined.

10. Add the salt, ground mustard and black pepper.

11. Whisk again to incorporate.

12. Pour the egg mixture over the bread mixture slowly, allowing it to be absorbed a bit to prevent overflowing.Press the bread down into the mixture as necessary to allow it all to be covered.Cover baking dish with plastic wrap and refrigerate overnight or at least 8 hours.Preheat oven to 350°F.Uncover baking dish and bake strata in the center of preheated oven for approximately 1 hour 30 minutes, until the top is golden and a knife inserted in the center comes out clean.


Nutrition Information:

Quickview
557k Calories
19g Protein
42g Total Fat
25g Carbs
8% Health Score
Limit These
Calories
557k
28%

Fat
42g
65%

  Saturated Fat
21g
132%

Carbohydrates
25g
8%

  Sugar
13g
15%

Cholesterol
200mg
67%

Sodium
762mg
33%

Get Enough Of These
Protein
19g
39%

Vitamin C
35mg
42%

Vitamin K
39µg
38%

Selenium
24µg
35%

Phosphorus
289mg
29%

Vitamin B2
0.41mg
24%

Vitamin B1
0.33mg
22%

Calcium
220mg
22%

Vitamin B12
1µg
19%

Vitamin A
909IU
18%

Folate
71µg
18%

Vitamin B3
3mg
16%

Zinc
2mg
14%

Vitamin B6
0.27mg
14%

Iron
2mg
12%

Potassium
410mg
12%

Vitamin B5
1mg
11%

Fiber
2g
10%

Magnesium
34mg
9%

Vitamin D
1µg
8%

Manganese
0.13mg
6%

Vitamin E
0.94mg
6%

Copper
0.09mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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