Sausage And Cheese Strata With Sun-dried Tomatoes

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/2 cup sun-dried tomato, chopped (not oil packed)
• 12 ounces hot italian sausage, casing removed
• 3 1/2 cups milk (do not use low-fat or nonfat)
• 8 large eggs
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 11 slices bread, crusts trimmed,bread cut into 1 inch pieces (about 1 pound)
• 1/2 cup chopped onion
• 1/2 cup fresh grated parmesan cheese (about 1 1/2 ounces)
• 1 cup packed grated mozzarella cheese (about 4 ounces)
• 1/4 cup crumbled soft fresh goat cheese (such as montrachet)
• chopped fresh parsley

Recipe

• 1 place sun-dried tomatoes in medium bowl.
• 2 pour enough boiling water over to cover.
• 3 let stand until softened, about 15 minutes.
• 4 drain.
• 5 sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
• 6 using slotted spoon, transfer sausage to paper towels and drain well.
• 7 butter 13x9x2-inch glass baking dish.
• 8 whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
• 9 add sun-dried tomatoes, sausage, bread, onion and parmesan cheese and stir to blend.
• 10 transfer to prepared dish.
• 11 cover and refrigerate at least 4 hours or overnight.
• 12 preheat oven to 375°f.
• 13 bake strata uncovered until puffed and golden brown, about 45 minutes.
• 14 sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes.
• 15 transfer pan to rack and cool 5 minutes.
• 16 sprinkle with parsley.