Italian Egg Stratta

Let's talk Stratta. Think savory, bready, eggy deliciousness. Unlike a sweet bread pudding, the ratio of egg to bread is a touch higher so the bread almost falls apart into the custard creating a wonderfully pillowy texture.

Eggs are just asking for more flavor. I went with an Italian flavor flare for this breakfast bake. Layers of Italian sausage, roasted red peppers, fresh basil, and mozzarella ensure the perfect forkful with every last ingredient! In fact, "stratta" translates to "layers." So far be it from me to knock the classic preparation!

Italian Egg Stratta is delicious any time of year. But I particularly enjoy serving it during the holidays because of the beautiful red and green colors! Plus, it's a great make ahead dish you can pull from the fridge and pop in the oven when you're ready for breakfast.

Italian Egg Stratta

Ingredients

· 3 cups diced, day old white sandwich bread

· 10 eggs

· 1 cup milk or half & half

· ½ tsp garlic powder

· ½ tsp onion powder

· ½ tsp salt

· ¼ tsp pepper

· 1/3 lb Italian sausage, casing removed

· ½ cup diced roasted red peppers

· 2 tbsp finely chopped fresh basil

· ½ cup shredded mozzarella

Preheat oven to 375F.

Grease a 2.5qt baking dish. Scatter the bread over the bottom of the dish.

In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt and pepper until frothy. Pour the eggs over the bread cubes. Allow the bread to soak for at least 15 minutes or over night.

Heat a large non-stick skillet over medium heat. Grease lightly with non-stick spray, Add sausage. Crumble and brown until cooked through. Remove from the heat and allow to cool.

Scatter the sausage, red peppers, and basil over the top of the egg mixture. Sprinkle the mozzarella cheese over the stratta.

Bake for 40-45 minutes until the center is puffed and the stratta is golden brown.

Serves 4-6

GF Friendlydly

Gluten Free Friendly!

Swap the bread cubes for your favorite GF sandwich bread. Our is Scharr.