For about a decade now one of our family food traditions is to have Eggs and Sausage Strata on Christmas morning. Since our daughter is now a teenager we are usually up earlier than she is, even on Christmas morning, so that gives us plenty of time to start brewing some Jamaican coffee and put our strata in the oven that was prepared the night before.
If you didn’t know, strata is a fancy word for a layered casserole but this is NOT one of those casseroles that contains green beans, condensed soup and those weird crunchy onion things on top. One of the main ingredients is bread, so you could look at it like eating an open-faced sandwich that is cooked in a baking dish! Add some hot sauce on your portion while washing it down with a cup of coffee or a glass of milk as you take a break from gift opening. Wunderbar!!!
The strata is also fantastic served at brunch along with fruit salad or at any time during the year. I would go as far to say the leftovers are great for dinner or when your tired of the holiday ham!
Egg and Sausage Strata
6 slices of favorite bread, crust removed, cut into 1 inch cubes
1 pound ground pork sausage, browned and drained
1 tsp dry mustard
1 c shredded sharp cheddar cheese
2 c half & half
1 tsp Worcestershire sauce
½ tsp salt
Preheat oven to 350. Lightly spray 13×9 casserole dish. Place bread in casserole. Toss dry mustard with sausage. Spoon over bread cubes. Sprinkle shredded cheese over top of sausage. Whisk eggs and half & half, Worcestershire sauce, and salt together. Pour over bread/sausage/cheese. Bake at 350 for 35-40 minutes or until set. (It is fine to make this casserole the night before but not bake; refrigerate and bake off in the morning.)
Now, I’m not advocating starting Christmas morning with a beer BUT IF I
WAS…and I’m not…I would think this particular brew would go great with the Eggs and Sausage Strata. In fact, my son-in-law did surprise me with a bottle for Christmas which we did sample later during the day. It’s one the Rouge Ales out of Newport, OR code name Sriracha Hot Stout and it leaves a subtle burn in your throat on the way down. (As always, click on this paragraph to send you spiraling through the world wide web to Rouge Ale’s website)