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Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Sausage & Egg Strata (3/26/2010)

Sausage & Egg Strata

12 slices of white bread, cubed
2 cups sharp Cheddar cheese, shredded
2 lbs. pork sausage
12 eggs, lightly beaten
4 cups milk
2 tsp. dry mustard
½ cup chopped onion
Fresh ground pepper to taste
1 tsp. Salt
1 4 oz. can sliced mushrooms, drained (optional)

Assemble casserole the night before baking. Brown sausage in a skillet, crumble and drain. In a large bowl, beat eggs with a whisk. Add milk, dry mustard, onions, cheese, sausage, bread cubes, pepper and salt. Mix well. Add mushrooms if using and mix. Butter a 9 x 13-inch casserole dish. Pour mixture into dish, cover with plastic wrap and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350-degrees F. Remove plastic wrap. Bake strata for 1 hour, until bubbly and lightly browned. Remove from oven and let rest 10 minutes before serving. Serves 12.

Stop in to Cremer's Grocery on Rhomberg Avenue for their great tasting ground pork sausage, $2.69 per pound. Sharp cheddar cheese, $2.99 per half pound.

This week's featured wine special from Van's Liquor Store in East Dubuque-All regular priced wines, all types, all sizes, no limit, 20-percent off through Monday, March 29th, 2010.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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