Sausage and Cheddar Strata
Servings: 4
Total Time: 10 hours
Ingredients
1/4 TBSP unsalted butter
8 ounces ground pork
1 tsp dried sage
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp crushed red pepper flakes
6 ounces Ciabatta Bread or other hearty bread, torn into pieces
4 ounces sharp cheddar cheese, shredded
5 large eggs, beaten
1 cup whole milk
Directions
1. Butter the inside of an 8x8-inch baking dish, set aside.
2. Mix together the ground pork, sage, garlic, salt, and crushed red pepper in a pan over medium-high heat. Cook the pork while breaking it up with a spatula until browned and cooked through, about 6 minutes.
3. Transfer the pork to a large mixing bowl along with the bread, cheese, eggs, and milk. Stir to combine then pour into the buttered baking dish.
4. Level out the mixture in the baking dish so it's even then cover the baking dish tightly with aluminum foil. Refrigerate for at least 8 hours.
5. Take the baking dish out of the fridge and sit on the counter for 30 minutes before baking.
6. Preheat then oven to 375°F.
7. Bake while covered for 45 minutes or until a knife inserted in the center comes out clean.
8. Allow to sit for 10 minutes before serving.
4. Coat a 9x9 baking pan with the butter. Increase oven temp to 325 F after removing bread.
5. Shingle the dried bread on the bottom of the baking pan. On top sprinkle evenly the ham, onions and swiss. Layer remaining bread on top and then the rest of the ham, onions and swiss.
6. Pour the egg mixture over the top and use a spatula to press down to ensure the mixture is absorbed into the bread.
7. Bake for 45 minutes or until edges are browned and center is cooked through.
8. Let cool 5 minutes before serving.
2. Mix together the ground pork, sage, garlic, salt, and crushed red pepper in a pan over medium-high heat. Cook the pork while breaking it up with a spatula until browned and cooked through, about 6 minutes.
3. Transfer the pork to a large mixing bowl along with the bread, cheese, eggs, and milk. Stir to combine then pour into the buttered baking dish.
4. Level out the mixture in the baking dish so it's even then cover the baking dish tightly with aluminum foil. Refrigerate for at least 8 hours.
5. Take the baking dish out of the fridge and sit on the counter for 30 minutes before baking.
6. Preheat then oven to 375°F.
7. Bake while covered for 45 minutes or until a knife inserted in the center comes out clean.
8. Allow to sit for 10 minutes before serving.
4. Coat a 9x9 baking pan with the butter. Increase oven temp to 325 F after removing bread.
5. Shingle the dried bread on the bottom of the baking pan. On top sprinkle evenly the ham, onions and swiss. Layer remaining bread on top and then the rest of the ham, onions and swiss.
6. Pour the egg mixture over the top and use a spatula to press down to ensure the mixture is absorbed into the bread.
7. Bake for 45 minutes or until edges are browned and center is cooked through.
8. Let cool 5 minutes before serving.
