Sausage And Cheese Strata

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

Ingredients

• Servings: 8
• 1 lb day-old italian bread
• 1 lb bulk sausage
• 1 medium onion, finely chopped (about 1 cup)
• 1 tablespoon butter
• 2 cups milk
• 6 eggs
• 1/3 cup sour cream
• salt
• black pepper
• 1/2 lb cheddar cheese, shredded (about 2 cups)
• 2 scallions, diced (optional)

Recipe

• 1 preheat oven to 375°f degrees. cut loaf of bread into 1 inch slices, then roughly tear into large pieces (around 3 inches). place on baking sheet and toast in oven for 10 minutes tossing once. (you may skip this step if using day old bread, as long as it's fairly dry.).
• 2 heat large skillet over medium high heat, crumble loose sausage into pan and cook until no longer pink (about 7-9 minutes). remove sausage from skillet and place in bowl large enough to accommodate sausage and bread.
• 3 pour off and discard all but 1 tablespoon of fat from skillet and add onion. cook over medium low heat until soft and brown, 5-7 minutes. add onion and torn bread to sausage and toss. add 1 cup of shredded cheddar cheese and toss again.
• 4 butter a 9 x 13 x 2 inch pyrex baking dish. beat eggs well then beat in milk and sour cream til smooth; season with salt and pepper.
• 5 place sausage/bread/onion/cheese mixture into buttered dish and pour milk/egg mixture over, pressing down on the bread with a spatula to insure that the egg begins to soak up the liquid. sprinkle with remaining shredded cheese and scallion (if using), cover and place in fridge overnight.
• 6 the following morning (or early afternoon) preheat oven to 350°f bake until browned and puffy, about 45-50 minutes. serve hot with a bloody mary. pass sour cream, hot sauce in general (sriracha specifically), ketchup, salsa, or sliced avocados; if you have the energy, top each serving with a runny fried egg.