Stratas (Egg Casseroles)

Egg/Sausage Casserole

• 6-8 slices white crustless bread, torn in cubes
• ½ C melted butter
• ½ lb sliced mushrooms (sauteed and drained)
• 1 C sliced onions (sauteed and drained)
• salt and pepper to taste
• 1 lb hot sausage, ½ lb mild sausage (sauteed and drained)
• 2 C mild cheddar cheese, grated
• 5 eggs
• 2 C milk + ½ C half-and-half
• 1 Tbsp Dijon mustard
• 1 tsp nutmeg
• 2 Tbsp chopped parsley

Spray 9” x 13” baking dish. Sprinkle cubed bread, add sausage, mushrooms, and onions.

Mix eggs, milk, half-and-half. Add Dijon mustard and nutmeg. Pour over sausage, onions, and mushrooms. Sprinkle cheese over the top. Refrigerate overnight. Add parsley before baking.

Bake at 325 for 50 minutes.

Bacon-Tomato-Mushroom Strata

• ½ C sliced mushrooms (sauteed and drained)
• 8 to 10 slices bacon (cooked, drained, and crumbled)
• French bread (large chunks sufficient to cover bottom of baking dish)
• 5 eggs
• ½ tsp Worcestershire sauce
• ½ tsp onion powder
• ½ tsp dry mustard
• 2 C milk + ½ C half-and-half
• 2 C shredded cheddar cheese
• Diced tomatoes

Cover bottom of baking dish with French bread. Mix together eggs, Worcestershire, onion and mustard powders, milk, and half-and-half, and beat until frothy. Pour egg mixture over bread. Add mushrooms. Sprinkle with cheese. Top with bacon and tomatoes.

Bake at 325°F for 45-55 minutes.

Vegetable Strata

• 2-3 yellow squash
• 2 medium zucchini
• ½ yellow onion
• 1 clove garlic
• 1 red, 1 green bell pepper
• 2 C milk
• 5 eggs
• ½ C heavy cream
• mushrooms
• olive oil

Saute all veggies in olive oil until tender.

Mix 5 eggs with milk and half-and-half. Add a pinch of black pepper and ¼ C heavy cream. Fold in cooked veggies. Pour over crumbled French bread. Top with grated swiss cheese.