When guests from Illinois made their reservation for their thirteen return visit this week with us, we figured a new breakfast recipe would be nice. For two of the days during their stay, we served them their favorite breakfast meals including Eggs Benedict and The last morning of their visit we prepared a new strata recipe that features sweet Italian Sausage and Sun-Dried Tomatoes. Enjoy the pictures and the recipe!
Soak one half cup sun-dried tomatoes in hot water for ten minutes Meanwhile, crumble 3/4 pound sweet Italian sausage into a large non-stick skillet. Cook over medium-high heat for six minutes. Add 1 cup each diced green and red bell pepper and cook, stirring, four minutes. Remove from heat.
Drain sun-dried tomatoes and chop. Stir into sausage mixture in skillet. Place 1 loaf Italian bread (14 ounces), cut into one inch cubes, in a very large bowl. In a medium bowl, whisk 8 large eggs, 1 cup milk and 1/3 cup packed basil leaves, chopped. Stir sausage mixture into bread along with 1 cup shredded mozzarella cheese. Pour egg mixture over bread and sausage and stir to moisten all ingredients. Coat a 2 1/2 to 3 quart baking dish with non-stick cooking spray. Pour bread mixture into prepared dish. Cover with plastic wrap and refrigerate overnight.
Heat oven to 350 degrees. Uncover dish and sprinkle with 1 cup shredded mozzarella cheese. Cover dish with foil. Bake, covered at 350 degrees for about 45 minutes. Uncover and bake 15 minutes more. Cool slightly before serving.
Each morning of your stay with us we will deliver a full breakfast to the privacy of your suite where you can enjoy it by the firelight or on an outdoor deck now that the weather is improving. We would be happy to serve you in the glass-enclosed front porch of at the dining room table if you so prefer.
Make your reservations today and we look forward to preparing you a sumptuous breakfast!
Jim and Joy Fischer, Owners/Innkeepers
“Let the warmth of the firelight surround you!”