Smoked Sausage Strata with Green Chilies
A spicy brunch dish.
Serves: 6
Cook Time: 1 Hour
Ingredients
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1/2 lb Smithfield Fully Cooked Smoked Sausage
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1/2 loaf Italian white bread (approx. 5-6 slices)
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1/2 stick butter, softened
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2 1/2 cups cheddar cheese, shredded
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1/2 cup Monterey Jack cheese with jalapenos, shredded
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4 eggs, slightly beaten
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2 cups milk
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1/2 teaspoon salt
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1/2 teaspoon dijon mustard
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1 4 oz. can chopped green chilies
Steps
Preheat oven to 350 degrees F. Thinly slice the smoked sausage into bite sized rounds. Slice the bread and spread butter on one side of each slice. Cut the buttered bread into cubes. Place half the bread cubes in the bottom of a prepared 8" square baking dish. In a medium bowl, mix the cheeses together. Sprinkle half of the cheese mixture over the cubed bread and then top with an even layer of the sliced smoked sausage. Place the remaining bread cubes over the sausage and top with the remaining cheese. In a medium bowl, whisk together the eggs, milk, salt and chilies. Pour mixture over the cheese and bread cubes. Cover and refrigerate several hours or overnight. Bake uncovered for one hour or until the top is golden and the strata is set.
Serving Suggestions
Serve with fresh salsa and sour cream. Garnish with chopped fresh cilantro.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
