Spicy sausage vegetable strata
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk sausage (spicy) |
| 1 | medium | Onion -- chopped |
| 1 | French bread loaf -- sliced 3/4 inch thick | |
| ½ | cup | Roasted red peppers -- cut in 1/4 inch strips |
| 2 | mediums | Zucchini (about 2 cups) -- thinly sliced |
| 6 | Egg | |
| ¾ | cup | Ricotta cheese |
| 2 | cups | Milk |
| ½ | cup | Parmesan cheese -- grated |
Directions
Cook sausage and onion in 10" skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Arrange bread slices in 11 x 7 baking dish. Spread sausage mixture over bread. Top with peppers and zucchini. Beat eggs and ricotta cheese in medium bowl until blended. Stir in milk. Pour over mixture in baking dish. Sprinkle with parmesan cheese.
TO STORE: Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
TO COOK: About 1 hour before serving, heat oven to 350. Uncover pan an bake 45 to 55 minutes or until top is puffed and center is set.
Serve immediately.
Recipe By : BC Do-Ahead Cookbook From: Meg Antczak Date: 07-23-95 (22:23) (159) Fido: Cooking