Ingredients for Sausage Cranberry Strata
- Bulk Pork Sausage
- English Muffins
- Green Onions
- Dried Sweetened Cranberries
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Monterey Jack Cheese
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How to Make Sausage Cranberry Strata
- Preheat oven to 325°F (160°C).
- Spray a 13x9-inch glass baking dish with cooking spray.
- In a 12-inch skillet, cook 1 pound of sausage over medium heat for 8-10 minutes, stirring occasionally, until no longer pink. Drain.
- In a large bowl, combine 1 cup (10 oz) diced breakfast muffins, half of the cooked sausage, 1/2 cup diced onion, and 1/2 cup fresh or frozen cranberries.
- Spread this mixture evenly in the prepared baking dish.
- Repeat with the remaining muffins, sausage, onion, and cranberries.
- In a separate large bowl, whisk together 6 large eggs, 1 1/2 cups milk, 1/2 cup sour cream, 1 teaspoon salt, and 1/4 teaspoon black pepper until well blended.
- Pour the egg mixture evenly over the strata layers in the baking dish.
- Sprinkle 1 cup shredded cheddar cheese over the top.
- Lightly spray a sheet of aluminum foil with cooking spray.
- Cover the baking dish tightly with the sprayed side of the foil facing down.
- Refrigerate for at least 4 hours, or up to 24 hours.
- Remove from refrigerator 30 minutes before baking.
- Bake covered for 30 minutes.
- Uncover and bake for an additional 30-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let stand for 10-15 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
34g
Fat
71g
Carbs
10g
