Lamb Sausage & Vegetable Strata

(An excellent brunch dish that can be prepared the night before.)

Ingredients Directions

1 pound lamb sausage
7 slices white or wheat bread, cut into ½ inch cubes
8 eggs
16-oz. packages of frozen broccoli, cauliflower and carrots (or comparable quantities of blanched fresh vegetables)
1½ cups milk
1 teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon onion powder
6 oz. (1½ cups) shredded Cheddar cheese

Brown the sausage and set aside. When cool, slice, dice, or crumble.
Grease a 13 × 9-inch (3-quart) baking dish. Arrange frozen vegetables in the bottom of dish. Sprinkle with bread cubes and lamb sausage.
In a bowl, combine eggs, milk, mustard, onion powder, and garlic powder. Mix well, and pour mixture over vegetables. Sprinkle with cheese and cover with plastic wrap. Refrigerate 6 hours or overnight.
Heat oven to 375°. Bake for 40 to 50 minutes, or until knife inserted near the center comes out clean.
Serves: 8 to 10.

Ingredients	Directions
1 pound lamb sausage 7 slices white or wheat bread, cut into ½ inch cubes 8 eggs 16-oz. packages of frozen broccoli, cauliflower and carrots (or comparable quantities of blanched fresh vegetables) 1½ cups milk 1 teaspoon dry mustard ½ teaspoon garlic powder ½ teaspoon onion powder 6 oz. (1½ cups) shredded Cheddar cheese	Brown the sausage and set aside. When cool, slice, dice, or crumble. Grease a 13 × 9-inch (3-quart) baking dish. Arrange frozen vegetables in the bottom of dish. Sprinkle with bread cubes and lamb sausage. In a bowl, combine eggs, milk, mustard, onion powder, and garlic powder. Mix well, and pour mixture over vegetables. Sprinkle with cheese and cover with plastic wrap. Refrigerate 6 hours or overnight. Heat oven to 375°. Bake for 40 to 50 minutes, or until knife inserted near the center comes out clean. Serves: 8 to 10.

Return to Sheep's Creek Farm Lamb Recipes page.

Last modified: Fri May 8 15:15:26 EDT 1998