Recipe: Sausage Breakfast Strata (using Italian sausage, broccoli and spinach)

SAUSAGE BREAKFAST STRATA
"Perfect for brunches; cheesy, flavorful and loaded with vegetables."



1 (1 pound) loaf Italian bread
2 tablespoons Mazola Corn Oil
4 links (3 ounces each) Italian sausage
2 cups broccoli florets
1 cup diced red bell pepper
2 cups milk
1 1/2 cups half and half
9 eggs
1 teaspoon salt
1 teaspoon Tone's Italian Seasoning
1/2 teaspoon Tone's Onion Powder
1/4 teaspoon Tone's Garlic Powder
1/4 teaspoon Tone's Restaurant Black Pepper
2 cups (8 ounces) Italian Blend shredded cheese OR mozzarella cheese, divided use
2 cups fresh spinach
1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

Tear Italian loaf into 1-inch pieces. Place on baking sheet.

Bake bread for 8 to 10 minutes to dry out. Remove from oven; set aside to cool completely.

Heat oil in large skillet over medium heat. Add sausage and broccoli and cook 5 minutes. Stir in bell peppers and continue to cook 3 to 5 minutes or until peppers are crisp tender. Remove from heat.

Whisk milk, cream, eggs, salt and spices in a very large mixing bowl until thoroughly combined. Stir in vegetable mixture and bread. Fold in Italian cheese blend and the spinach. Pour prepared baking dish.

Bake 40 to 45 minutes or until puffed and firm in the center. Remove from oven; let sit 10 minutes before serving.

Top with shaved Parmesan cheese, if desired.

TO MAKE AHEAD:
Strata can be prepared the night before, covered and refrigerated. To allow strata to come to room temperature before baking, remove baking dish from refrigerator thirty minutes prior to placing it in oven.

Makes 10-12 servings
Source: Tone's, ACH Food Companies, Inc.