Sausage And Cheese Strata With Sun-Dried Tomatös

  0.5c Sun-dried tomatös (not oil packed), chopped
  360g Hot Italian sausage, casing removed
  3.5 Tasse/n Milk (do not use low-fat or nonfat)
  8lg Eggs
  2ts Minced fresh thyme or 3/4 teaspoon dried
  1.5ts Salt
  0.25ts Ground black pepper
  11 Scheib. White sandwich bread (about 1 pound), crusts trimmed, bread Cut into 1-inch pieces
  0.5c Chopped onion
  0.5c Fresh grated Parmesan cheese (about 1 1/2 ounces)
  1c (packed) grated mozzarella cheese (about 4 ounces)
  0.25c Crumbled soft fresh goat cheese (such as Montrachet)
   Chopped fresh parsley



Zubereitung:
Place sun-dried tomatös 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 tomatös, 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 375GradF. 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.

This do-ahead brunch dish makes excellent use of leftover bread. Add a
layer of salsa and Monterey Jack cheese for a Southwest flair; or
replace the sausage and sun-dried tomatös with some sauteed onions and
Gruyere cheese for a French twist.



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