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Breakfast Strata
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 7 cups | stale french bread, cubed (about 1 1/2-inch cubes) |
| 7 | eggs |
| 1 1/3 cups | milk |
| 1/4 teaspoon | salt |
| 3/4 teaspoons | dry mustard |
| 2 cups | cheddar cheese, sharp, grated |
| 1 lb. | sausage |
| 1 can | green chiles, diced, (can also use 6 to 8 fresh roasted green chiles, peeled, seeded, and diced.) |
| 1/2 | red pepper, diced |
| 1/2 cup | green onions, divided. (add 1/4 cup to recipe and use 1/4 cup as garnish.) |
In a large cast iron skillet, cook the sausage over medium high heat until completely cooked through.
Add the bell pepper and green onions and cook for an additional 3 minutes to soften pepper.
Break up sausage into small crumbles with spatula.
Set aside 1/4 cups of meat and pepper mixture.
Whisk together the eggs, milk, salt, and mustard.
In a large bowl, combine the bread, egg mixture, green chiles, sausage and bell pepper, and 1 1/2 cups of the cheese.
Stir to combine well. Cover with plastic or transfer to a large ziploc bag, then place in fridge and let sit for apporoximately 30 minutes or until egg mixture has been entirely absorbed.
Preheat oven to 375 degrees Fahrenheit.
Lightly grease and 8-inch spring form cake pan.
Pour in the bread mixture.
Top with reserved sausage and cheese then cover loosely with tin foil.
Bake for 30 mintues.
Remove foil and bake for an additional 10 to 15 minutes before removing spring form. Garnish with green onion and serve with drizzle of maple syrup, if desired.
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