Starting the morning off with a d\u2019lish breakfast can set the tone for the rest of the day, but sleeping in can be an important weekend must \u2013 so quick and easy breakfast bakes to the rescue!<\/p>\n
![\"\"](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2018\/05\/Sausage-Strata-667x1000.jpg\")
Stratas<\/b> are a great make-ahead dish! Torn pieces of bread are tossed with a savory egg mixture then mixed with cheese, herbs and other goodies. Just soak overnight in the refrigerator and pop it in the oven when you wake up — poof! A flavorful and hearty breakfast in no-time.<\/p>\n
Now we all know oatmeal is a breakfast staple \u2013 but how about
\nbaked oatmeal! Think of it like a bread pudding\u2026 but with oats instead. You can mix in your favorite dried or fresh fruits and some nuts for an added crunch.<\/p>\n
Looking to satisfy your sweet tooth in the morning? Then how about an indulgent Cherry-Cinnamon-Roll Bake, finished with a drizzle of zesty lemon glaze. Oh yea\u2026. It\u2019s speed scratch fast\u2026. And d\u2019lish!
\n-Kathy<\/p>\n
Sweet Pepper & Sausage Breakfast Strata<\/b>
\nStrata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.<\/p>\n
Makes about 6 \u2013 8 servings<\/p>\n
3 Red, Yellow or Orange Sweet Bell Peppers, or a combination
\n1\/2 lb bulk Italian sausage
\n1\/2 cup diced onion
\n1 Tbsp minced fresh garlic
\n8 eggs
\n3 cups half-and-half
\n1 tsp salt
\n1\/4 tsp black pepper
\n8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
\n2 cups (8 oz) grated Italian cheese blend
\n1\/2 cup shredded Parmesan cheese<\/p>\n
Seed the peppers, dice them into 1\/2\u2033 pieces and set aside.<\/p>\n
Heat a large saut\u00e9 pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and saut\u00e9 for about 8 \u201310 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.<\/p>\n
In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.<\/p>\n
Transfer mixture to an 11×13\u2033 baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.<\/p>\n
When ready to serve, preheat oven to 350\u00b0F and bake strata for about 45 \u2013 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.<\/p>\n
Chef’s Notes:<\/b> 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.<\/p>\n
Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"
Starting the morning off with a d\u2019lish breakfast can set the tone for the rest of the day, but sleeping in can be an important weekend must \u2013 so quick and easy breakfast bakes to the rescue! Stratas are a great make-ahead dish! Torn pieces of bread are tossed with a savory egg mixture then […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-34265","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34265"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34265\/revisions"}],"predecessor-version":[{"id":34495,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34265\/revisions\/34495"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}