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Christmas Strata

Course Breakfast, Brunch
Cuisine American
Keyword almond milk, beyondsausage, cheese shreds, christmas, field roast sausage, just egg, onion, red onion, sourdough, strata, stratta, Zucchini
Prep Time 15 minutes
Cook Time 1 hour
Servings 8

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ Red Onion medium, diced
  • ½ Teaspoon Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 1 Large Zucchini cut into quarter moon slices (about 3 cups)
  • 9.3 ounce Package Field Roast Apple Maple Breakfast Sausages
  • 1 Jalapeño fresh, finely diced
  • 8 ounce Package Violife Colby Jack Blend Shreds
  • ½ Loaf Sourdough Bread cut into bite sized pieces (about 4-5 cups)
  • 2 Containers Just Egg
  • 2 Cups Milk

Instructions

  • Preheat the oven to 350°F. Heat a large skillet over medium heat, add the olive oil, and onions, salt & pepper, and sauté for 5 to 7 minutes, or until translucent. Add in the zucchini, and jalapeños, and sauté until the zucchini is browned on both sides, about seven minutes more. Add in the maple breakfast sausage, crumbling with your hands as you add it to the pan. Cook for five minutes more until everything is hot. Remove from heat.
  • To a large bowl, add the bread cubes, cheese, sausage mixture, Just Egg, milk, and mix everything well. Spray a 11 inch by 14 inch casserole dish with olive oil, or grease with vegetable oil. Turn the egg mixture into the dish. From here you can cover with plastic wrap, and refrigerate overnight, so you can go straight to the oven on Christmas morning, or bake it right away. If baking from the refrigerator, remove from the refrigerator and allow the chill to come off of the casserole while the oven preheats. Bake for 60-70 minutes, or until the mixture is set and only slightly bubbly. Remove from the oven, and let cool for 10 minutes before serving.