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Individual Tuscan Stratas

Contributed By: Lynn, MN | See all of Lynn's recipes
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Active Time:  25 Minutes
Total Time:  55 Minutes
  6 servings
This takes a little front-end prep, but well worth it! Place in fridge overnight and bake the next morning!
2 cups diced Artisan Vienna bread, sliced
1 tablespoon olive oil
8 ounces mild Italian sausage
1 cup chopped onion
1 1/2 teaspoons Tuscan Seasoning
salt and pepper to taste
2 tablespoons butter
1 1/3 cups baby bella mushrooms, coarsely chopped (4 ounces)
1 teaspoon minced garlic
1/3 cup diced sun-dried tomatoes packed in oil, drained
4 eggs, beaten
1 1/2 cups half and half
2 drops hot pepper sauce
2 cups shredded Trugole cheese
1 cup shredded Asiago cheese
Place diced bread in large mixing bowl.

Heat oil in large skillet over medium heat. Saute sausage, onions, seasoning, salt and pepper until sausage is no longer pink (8-10 minutes). Transfer sausage mixture to bowl with bread cubes. In same skillet melt butter; sauté mushrooms until all liquid evaporates. Stir in garlic and sun-dried tomatoes; cook 1-2 minutes longer. Transfer mushroom mixture to bowl with bread and sausage.

In another mixing bowl whisk eggs and half and half. Stir in hot pepper sauce and cheeses. Pour egg mixture into bowl with bread-sausage mixture; mix thoroughly.

Spray (6-cup) jumbo muffin tin with cooking spray. Ladle egg mixture into jumbo muffin cups. Refrigerate, covered, overnight.

Preheat oven to 350 F. Remove stratas from refrigerator 30 minutes before baking. Bake uncovered until knife inserted in center comes out clean (30-40 minutes). Remove from oven and allow to sit 10 minutes before removing from muffin tins.

Date Added: 04/16/2009
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