Sunday, May 29, 2011

Simply Strata

It's Memorial Day weekend, known to us "old folks" as Decoration Day weekend. You gather with the family, go to Grandma's house, cut fresh flowers, then go to the cemetery to decorate the graves of all our dearly departed, whether they died in a war or some other way. It's been a family tradition for us, and who has time to cook? That's why a Strata comes in handy - it's easy to put together the night before for a quick cook in the morning, and can be served before your Memorial Day activities for energy to decorate graves, go to a barbecue, see an art museum exhibit, or whatever else might be on your agenda.

Here's all you need:
1 lb pork sausage
6 slices of bread - french or sourdough - cubed
6 ounces fresh mushrooms, sauteed
1/2 cup chopped green pepper
2 cups cheese - I like a combination of sharp Cheddar and Swiss
7 eggs
2 cups buttermilk (most recipes call for just "milk," but I had left-over buttermilk, and the Internet gods told me that buttermilk was just fine for Strata).
1 teaspoon salt
1 teaspoon ground dry mustard
1/2 teaspoon ground pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper

Saute the mushrooms in butter in a large skillet - put aside.


Cook the sausage in the same skillet until evenly browned - drain and put aside.


Lightly spray a 9 x 13 inch baking pan with Pam cooking spray, and layer one half of the bread cubes, cooked sausage, sauteed mushrooms, chopped green peppers and combination of cheese. Repeat layering with the other half of all those delicious ingredients.

In a bowl, whisk together the eggs, buttermilk, and seasonings; then pour the egg mixture over the bread cube mixture.


Cover, and refrigerate at least 12 hours, but preferably overnight...(if the 12 hours isn't overnight, that's some party and why wasn't I invited?)

Next morning, 30 minutes before you're going to cook it, take the egg casserole out of the refridgerator and preheat your oven to 350 degrees, then enjoy a cup of coffee and/or a bloody mary while the oven heats.
Bake covered for 40 minutes, then remove cover and bake for an additional 15 to 20 minutes or until top is evenly browned, and a toothpick inserted into the center comes out clean. Let stand 10 - 15 minutes before cutting and serving.



ENJOY with a bowl of fruit - nectarine, peach, orange and banana, with a splash of orange juice and triple sec.
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