Sunday, March 18, 2012

Cheese Sausage Stratta

The Menu:
Cheese Sausage Stratta

The Original Recipe:
I received this recipe in an email from Taste of Home. It looked delicious. I hadn't yet planned anything for supper that day, so breakfast sounded like a great compromise. However, upon reading the instructions I found that it needed to be in the refrigerator overnight. I prompltly thawed out some sausage and cooked it up. I then assembled this dish right afterwards and stuck it in the refrigerator. We ate it later that night. It was in the 'fridge for about 6 hours before I took it out for the 30 minutes before baking. I think it turned out just fine. I don't know what leaving it sit overnight in the 'fridge would have done to it, but everyone loved it anyway.

Cheese Sausage Stratta

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

  • Yield: 12 Servings 15    

  • 60 75 Ingredients
    • 1-1/2 pounds bulk pork sausage
    • 9 eggs, lightly beaten
    • 3 cups milk
    • 9 slices bread, cubed ( I used whole wheat)
    • 1-1/2 cups (6 ounces) shredded cheddar cheese ( I used half shredded swiss, too)
    • 1/2 pound sliced bacon, cooked and crumbled
    • 1-1/2 teaspoons ground mustard


    • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
    • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.
    Nutritional Facts 1 serving equals 373 calories, 25 g fat (11 g saturated fat), 217 mg cholesterol, 1,097 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.

    Garlic Knots

    The Menu:
    Garlic Knots

    The Original Recipe:
    These couldn't be easier to make! I had seen them on a blog awhile ago, and I finally decided to make them. I shared them with my friends, and they went crazy over them. So simple and delicious.

    Easy Parmesan Knots
    • 1 tube (12 ounces) refrigerated buttermilk biscuits (I used Simply Pillsbury)
    • 1/4 cup canola oil (I used EVOO for more flavor)
    • 3 tablespoons grated Parmesan cheese
    • 1/2 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley flakes
    1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
    2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.