Author: story of a kitchen (inspired from the Strata Milano recipe from the Kale House B&B in Everson, Washington)
Recipe type: breakfast
Prep time:
Cook time:
Total time:
Ingredients
3¼ cups of milk (I used 2%. Skim tends to be a little too watery for this dish. I find the 2% works better; whole is probably fine, too.)
5 eggs
1 teaspoon salt
¼ teaspoon black pepper
1½ teaspoon dried oregano
½ cup cream cheese
1 cup feta cheese, crumbled
¼ lb. good quality cheddar (I usually use a mildly flavored one since the feta is so salty)
4 to 5 oz turkey sausage (pre-cooked), cubed
1-2 green onions, chopped
1 small-medium chopped tomato
scant 1 cup sliced, cooked zucchini or broccoli (I cooked zucchini with a little olive oil until tender with a little salt.)
1 16 oz loaf of bread, cut into 1-inch cubes (Day-old bread is better or you can toast the cubes in the oven briefly to dry them out a bit. You can use pre-sliced or buy an artisan loaf and cube it. I use both, depending on what leftovers I have.)
In a separate bowl, combine the cheeses. Cube the cheddar (unless you want to grate) and the cream cheese into approximately 1 cm cubes. Add the feta.
In another bowl, mix together sausage, tomato paste, zucchini, and green onions.
Arrange half of the bread cubes in a lightly greased 9 x 13 inch pan (or use two 9 x 9 inch pans).
Spoon half of the sausage/tomato/zucchini mixture and cheese mixture over the bread.
Pour half of the milk/egg mixture over the layers.
Repeat with the remaining bread and mixtures.
Cover and refrigerate for at least 8 hours or overnight.
Bake at 350 degrees for 45-60 minutes. I covered with foil and baked for one hour. If you want a more crispy top crust, baking without foil and checking at 45 minutes would work.
Let sit for 15 minutes before serving. Enjoy for brunch with a mimosa or a tall glass of orange juice.
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/strata-story/