TUSCAN STRATAS

By SFCook

A strata is the ideal dish for entertaining without a fuss and they are best made the day before. Baking the strata in a muffin tin creates individual mini stratas, which makes the recipe perfect for small-plate appetizers. The Tuscan-inspired flavors of this dish add a touch of sophistication that goes beyond “breakfast food” to become a perfect starter for a delicious Italian meal. (Note: Tuscan Seasoning contains dried Basil, Oregano, Red Bell Peppers,Garlic, Green Bell Peppers,Black Pepper,Fennel and Rosemary)

Ingredients

• 1 cup shredded Asiago cheese
• 2 cups shredded Fontina cheese
• 2 cups Italian bread, cubed
• 2 tablespoons butter
• 3/4 cup chopped onion
• 4 eggs, beaten
• 1 teaspoon minced garlic
• 1 1/2 cups half and half
• 2 drops hot pepper sauce
• 8 ounces mild Italian sausage
• 1 1/3 cups baby Portabella mushrooms, coarsely chopped
• 1 tablespoon olive oil
• salt and pepper to taste
• 1/3 cup diced sun dried tomatoes packed in oil, drained
• 1 1/2 tsp Tuscan Seasoning

Preparation

Step 1

1. Place cubed bread in large mixing bowl.
2. Heat oil in large skillet over medium heat. Saute sausage, onions, seasoning, salt and pepper until sausage is no longer pink (8-10 minutes). Add sausage mixture to bread cubes.
3. In same skillet melt butter; sauté mushrooms until all liquid evaporates. Stir in garlic and sun dried tomatoes; cook 1-2 minutes longer. Add mushroom mixture to bowl with bread and sausage.
4. In another mixing bowl whisk eggs and half and half. Stir in hot pepper sauce and cheeses. Pour egg mixture into bowl with bread-sausage mixture; mix thoroughly.
5. Spray jumbo muffin tin with cooking spray. Spoon egg mixture into jumbo muffin cups. Refrigerate, covered overnight.
6. Preheat oven to 350 F. Remove stratas from refrigerator 30 minutes before baking.
7. Bake uncovered for about 30 minutes or until knife inserted in center comes out clean.
8. Remove from oven and allow to set 10 minutes before removing from muffin tins.