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Spicy Sausage-Vegetable Strata

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  • Prep 20 min
  • Total 3 hr 15 min
  • Servings 8
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Some like it hot! This colorful medley of baked vegetables, eggs and cheese uses spicy sausage to really turn up the heat.
By Betty Crocker Kitchens
Updated May 10, 2005
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Ingredients

  • 1 pound bulk hot or spicy pork sausage
  • 1 medium onion, chopped (1/2 cup)
  • 1 loaf (about 10 inches) French bread, cut into 3/4-inch slices
  • 1/2 cup roasted red bell peppers, from 7-ounce jar, cut into 1/4-inch strips
  • 2 medium zucchini, thinly sliced (2 cups)
  • 6 eggs
  • 3/4 cup ricotta cheese
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese

Steps

  • 1
    Cook sausage and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well.
  • 2
    Arrange bread slices in ungreased rectangular baking dish, 11x7x1 1/2 inches, cutting to fit if necessary. Spread sausage mixture over bread. Top with bell peppers and zucchini.
  • 3
    Beat eggs and ricotta cheese in medium bowl, using fork, until blended. Stir in milk. Pour over mixture in baking dish. Sprinkle with Parmesan cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
  • 4
    About 1 hour before serving, heat oven to 350°F. Uncover and bake 45 to 55 minutes or until top is puffed and center is set. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    A strata is typically a casserole-type dish of prepared bread that is seasoned, topped with meat or vegetables and baked under a layer of beaten eggs and cheese.
  • tip 2
    To roast your own bell peppers, broil whole peppers with tops about 5 inches from heat, turning occasionally, until the skin is blistered and evenly browned but not burned. Place them in a plastic bag and close tightly. Let stand 20 minutes, then remove the skin, stems, seeds and membranes.

Nutrition

355 Calories, 19 g Total Fat, 21 g Protein, 27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
355
Calories from Fat
170
Total Fat
19 g
Saturated Fat
8 g
Cholesterol
200 mg
Sodium
790 mg
Potassium
460 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
Protein
21 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
18%
18%
Calcium
28%
28%
Iron
12%
12%
Exchanges:
1 Starch; 2 Vegetable; 2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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