Sunday Sausage Strata

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)

The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.

READER'S COMMENT:

"One whole small loaf of crusty country wheat or ciabatta bread works best to soak up the egg/milk mixture without getting soggy. I tear the bread up by hand creating a uniform bottom layer. I tried toasting the bread cubes prior but it...

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4 Reviews for Sunday Sausage Strata

01/29/2012

nk.chiemelu

Recommends this recipe

Pretty good brunch dish

I didn't think this was great but it was tasty and pretty simple to throw together. I halved the recipe and used about 9 slices of medium-sliced whole wheat seeded cubed bread and I'd say it was good. Maybe I could have thrown a couple of more slices in there but I think it was fine so to see that the recipe calls for 7 slices for the full double portion is way too little. If you're making the full proportion, I'd use at least 15 slices or very hard, crusty bread.

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11/07/2010

Anonymous

One whole small loaf of crusty country wheat or ciabatta bread works best to soak up the egg/milk mixture without getting soggy. I tear the bread up by hand creating a uniform bottom layer. I tried toasting the bread cubes prior but it did not make it any better.

I have used soy crumbles, Jenni-O turkey sausage (comes in that fat tube), and ground pork breakfast sausage.

I think Swiss cheese tastes better than cheddar in this dish.

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07/16/2010

Anonymous

i use cubed french bread cubed it absorbs eggs better

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02/28/2010

Anonymous

I halved this recipe since it was just for 2 people. I also don't think I used the correct bread, just whole wheat sandwich bread and couldn't find turkey breakfast sausage so used pork. It turned out a little runny but tasted wonderful. My husband had 3 helpings. He never does that with my cooking!!! Would make again with proper ingredients probably turn out even better. Would recommend you try it.

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