Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain
Saute sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
Butter 13X9X2-inch glass baking dish. Whisk milk, eggs, thyme, salt, and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion, and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 375F
Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
Per Serving (excluding unknown items): 313 Calories; 23g Fat (66.2% calories from fat); 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 238mg Cholesterol; 977mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.
This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monteray Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sauteed onions and Guryere cheese for a French twist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 223 (68%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 460.2mg||142 %|
|Sodium 1162.1mg||40 %|
|Potassium 416.6mg||11 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.7g|
|Protein 21.3g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
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