You can bake now or cover and refrigerate until ready to bake.īake for 1 hour until the strata is puffy and brown. Use the back of a spoon or your hands to press layers together so that the bread soaks up the liquid. Repeat layering, ending with red bell pepper slivers. Sprinkle half the cooked sausage over and add half the red bell pepper slivers. Pour half of the milk-onion mixture over cheese and bread. Remove from pan.Ĭover bottom of baking pan with bread slices and top bread with cheese slices. To same skillet add the red bell pepper slivers and lightly sauté until slightly softened. Set aside.īrown Swaggerty's Farm sausage in a skillet over medium heat breaking up into crumbles with a spoon as it cooks. In a large bowl whisk together the eggs, milk, cream, green onions, oregano, salt, and pepper. (Line your pan with parchment paper - optional. 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.Grease a baking pan with butter. Press the bread down into the mixture as necessary to allow it all to be covered.Ĭover baking dish with plastic wrap and refrigerate overnight or at least 8 hours. Pour the egg mixture over the bread mixture slowly, allowing it to be absorbed a bit to prevent overflowing. In a large bowl, whisk together eggs, heavy cream and milk until well combined.Īdd the salt, ground mustard and black pepper. Sprinkle half the cheese, half the broccoli and half the sausage.Īdd the rest of the bread and sprinkle remaining cheese, broccoli and sausage over the top. Spray a 9x13-inch baking dish with nonstick olive oil cooking spray.Īdd half the cubed bread pieces to the prepared dish. Remove the sausage onion mix to a paper towel lined plate. Add the sausage, cooking until browned and no longer pink, breaking up the sausage as it cooks. Place the pan over medium-high heat.Īdd the onions and cook until translucent. Spray a large skillet lightly with nonstick olive oil cooking spray. Once all the broccoli has cooled in the ice bath, drain the water and set the broccoli in the bowl aside. Remove broccoli from boiling water and add them to the ice bath immediately. Add the broccoli florets and blanch for 2 minutes. Set aside.īring a large pot of water to boil. Prepare a large bowl with water and ice cubes to create an ice bath. But I also want to enjoy brunch and not be in the kitchen the whole time. My family always requests my cinnamon pear twist bread.Īmong the fresh fruit and sweet breads I always make sure there is also something hearty and savory that will really fill everyone up. I enjoy giving my brunch guests a lot of options like a fresh fruit salad, apple strudel or a sweet bread.
Slow paced, yet none-the-less spectacular.
Brunch is less of a buzz and more like a lazy stretch while still lying in bed, then shuffling down to eat a slow, cozy meal. As much as I love that experience, brunches are still my favorite.įor me, brunch has a different energy. Perhaps it’s because our holiday meals host as many as 50 people. As the name suggests, you add ample amounts of mushrooms, kale, and swiss cheese. A holiday family dinner seems to have such a buzz about it in our household. This recipe has so much flavor and is loaded with veggies for clean eaters. A long table filled with holiday delights as everyone chatters away about life and the day’s events. I love as everyone gathers for the hearty family dinner. As holidays approach, I always begin thinking about the meals ahead.
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