Description
This Sausage Gouda and Pretzel Strata combines pretzel rolls, gouda, sausage and eggs to create a German inspired fluffy, custardy, eggcentric breakfast for 4.
Ingredients
Units
- olive oil - 1 tablespoon
- sweet onion (thinly sliced - 1 small)
- breakfast sausage or german sausage - 5-6 links
- pretzel rolls (chopped in 1/2 - 4 cups)
- eggs - 8 large
- smoked gouda cheese (grated - 1 cup)
- milk or cream - 1 1/2 cups
- chopped chives - 2 tablespoons
- salt and pepper - to taste
Instructions
- Preheat oven to 350°.
- Slice day old pretzel rolls into bite sized chunks.
- Warm olive oil in a large skillet over medium heat. Add thinly sliced onions and sauté until soft and translucent, about 5-6 minutes.
- Slice the sausage into small bite sized bits and combine with onions in skillet. Cook over medium heat until browned on all sides, about 10-12 minutes. Remove from heat and set aside.
- Whisk the eggs together and add milk or cream, half of the grated smoked gouda and salt and pepper to taste.
- To assemble strata, arrange the bread chunks with onion and sausage bites divided evenly between 4 (6") ramekins or in a single casserole dish. Slowly pour egg mixture evenly over the top, then top with remaining cheese.
- Bake the ramekins for 20-25 minutes or the casserole dish for 35-45 minutes until the top begins to puff up and brown, the cheese is bubbly and the filling has set.
- Allow to cool a bit before serving and top with freshly chopped chives.
- Prep Time: 35 minutes
- Cook Time: 45 minutes