The Byrne Family Website

Stacie's All-Time Favorite Recipes:

Sausage and Cheese Strata with Sun-DriedTomatoes

This do-ahead brunch dish makes excellent use of left over bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace sausage and sun-dried tomatoes with sautéed onions and Gruyere cheese for a French twist.

8 SERVINGS                                                                          

       ½ cup sun-dried tomatoes (not oil packed), chopped                        

      12  ounces hot Italian sausages, casings removed     

       3½  cups milk (do not use low-fat or nonfat)

       8 large eggs

       2  teaspoons minced fresh thyme or

       ¾ teaspoon dried

      1½  teaspoons salt

       ¼ teaspoon ground black pepper

      11 slices white bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces     

       ½  cup chopped onion

       ½  cup freshly grated Parmesan  cheese (about 1½ ounces)

       1   cup (packed) grated mozzarella cheese (about 4 ounces)

       ¼  cup crumbled soft fresh goat cheese (such as Montrachet) Chopped fresh parsley 

Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.

Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.

Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.

Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.  Enjoy!