Christmas is a holiday steeped with tradition. Making batch after batch of homemade caramels and toffee. Hanging the Christmas decorations the day after Thanksgiving. Santa Claus showing up to our family gathering on Christmas Eve. Waking up on Christmas morning to sit in our living room, coffee in hand, fire burning in the fireplace, opening our stockings.
Every Christmas Day after we open stockings, we all go to the kitchen, pop open a bottle of champagne for mimosas, and begin preparing breakfast. It is easily one of my favorite traditions. Christmas music playing throughout the house. The smells of bacon filling the kitchen. Being surrounded by those that I love most. There is nothing quite like it. It is amazing how the holiday season has a way of putting things into perspective. Suddenly that deadline at work doesn't seem that daunting. The looming credit card bill seems a little more doable. The gifts that you had to have don't seem that important anymore. What is important? Family. Friends. Corny as it may seem, it is true.
This strata recipe is top-notch. I know I've published other stratas before, and they are all just as delicious. But start talking about sun-dried tomatoes, Italian sausage, and lots and lots of cheese? Well, there's no way I don't want to eat that every morning!
There will most likely be an additional post or two this week, but if you choose not to return, Happiest of Holidays!
| Sausage Cheese Strata with Sun-Dried Tomatoes |
Recipe from Vera Bradley: Cooking with Friends
1/2 cup chopped sun-dried tomatoes
12 ounces hot Italian sausage, casings removed
3 1/2 cups milks
2 teaspoons minced fresh thyme, or 3/4 teaspoons dried thyme
1 1/2 teaspoons salt
1/4 teaspoon pepper
11 slices white bread, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup freshly grated Parmesan cheese
1 cup grated provolone cheese
1/4 cup crumbled fresh goat cheese
chopped fresh parsley to taste
- Place the sun-dried tomatoes in a small, non-metal bowl. Add enough hot water to cover the tomatoes. Let stand for 15 minutes or until softened; drain.
- Brown the sausage in a medium skillet over medium-high heat, stirring until crumbly. Using a slotted spoon, remove to a bowl lined with paper towels.
- Grease a 9x13-inch baking dish with butter.
- Whisk the milk, eggs, thyme, salt and pepper in a large bowl until blended. Add the sun-dried tomatoes, sausage, bread, onion, and Parmesan cheese and mix well. Spoon into the baking dish. Chill, covered, for 4 to 12 hours.
- Preheat oven to 375 degrees F. Bake, uncovered, for 45 minutes or until puffed and golden brown. Sprinkle with the provolone cheese and goat cheese. Bake for an additional 10 minutes or until the cheese is melted. Cool on a wire rack for 5 minutes. Sprinkle with parsley and serve immediately.