Is it just me, or are you guys already thinking about Thanksgiving? I know. It’s way too early to start thinking about such things, but when you are normally in charge of the whole shebang, you tend to start planning ahead. Yes. I’ve already begun to plan. Don’t judge me…pretty please. This is my obsessiveness shining through. I hate to be unprepared. The first thing on the agenda is breakfast. In our house, Thanksgiving doesn’t begin unless there is a casserole/strata in the oven first thing in the morning. You make it the night before, pop it in the oven the next day…and boom…breakfast is served. The last thing you want to think about when you know have a jam-packed day of cooking/baking, is worrying about how you are going to feed your overnight guests (there are usually a couple) in the morning. This sausage breakfast bagel strata will keep everyone full until dinnertime!
I’m going to keep things short and sweet today, but I can’t go without explaining the amazingness of this strata.
It’s everything you crave in a breakfast casserole, but oh so much more. The baking dish contains layers upon layers of torn up bagel pieces and sweet Italian sausage. Dollops of mascarpone cheese are thrown on top and grated cheese is sprinkled on. A mixture of eggs, half and half, milk and a ton of spices is poured on top. You let this bad boy refrigerate overnight and bake it to perfection the next day. Serve it with bacon…because…well…bacon…
Calories? Pshhh…Don’t ask…you don’t want to know, but who cares! It’s Thanksgiving!
I normally throw fresh greens/micro greens on top so that I feel better about myself. It works.
… sometimes …
I’m super duper excited about this beer pairing! Yay!
Beer: Elysian’s Superfuzz Blood Orange Pale
Brewed By: Elysian Brewing
Style: Blood Orange Pale Ale
Alcohol Content: 5.4%
Description: So, I was trying to go for a whole breakfast thing here. Get it? Orange juice and bagel strata? Orange pale ale and bagel strata? No? Is that too much? Well, whatever, I’m going with it! I was super excited when I found this beer. I love pale ales. They are by far one of my favorite styles of beer, especially for the end of summer days. They are normally crisp, delicious and refreshing. This beer is funky. I love it. It is a perfect balance of blood orange and hops, where one ingredient does not overpower the other. If you are going to drink a beer for breakfast, then this is the way to do it…or you could just make the strata for brunch and feel much better about yourself! Either way, pick up a 6-pack before it’s too late! This baby is a summer seasonal release!
I hope everyone had a fabulous day! Here is the recipe! Save it!
- 1 pound sweet Italian sausage
- 6 plain bagels, torn into 1-inch pieces
- 8 ounces mascarpone cheese
- 1 1/2 cup mozzarella cheese, grated
- 1 cup sharp cheddar cheese, grated
- 8 large eggs
- 2 cups half and half
- 1 cup milk
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poppy seeds
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- sliced green onions and fresh greens (for garnish)
- In a large saute pan, add the sausage and cook over medium-high heat until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to get rid of any excess grease.
- Grease a 9x13 inch baking dish with butter or a non-stick spray. Add the torn bagel pieces and sausage to the dish. Dollop teaspoons of mascarpone cheese on top and sprinkle on the mozzarella and cheddar cheese. Set aside.
- In a large bowl, whisk together the eggs, half and half, milk, dry mustard, garlic powder, onion powder, poppy seeds, cayenne pepper, salt, and black pepper until thoroughly combined. Pour the mixture over top of the casserole. Cover and refrigerate for at least 4 hours or overnight.
- When you are ready to bake, preheat your oven to 375 degrees F and bake the strata, covered, for 35-40 minutes. Remove the cover, and bake for an additional 10-15 minutes or until the top begins to brown. Remove from oven and let stand for 5-10 minutes before serving.
- Top with fresh greens and sliced green onions. Enjoy!