Debbie’s Sunday Strata

Cooking can be very therapeutic.  Creating interesting dishes from local produce and products, makes some of the best eating around.  My eggs come from Cindy’s farm, my honey from Baldeck’s Bees, and my vegetables from a local grower, all from Mumford and Caledonia.  Everything always tastes so good.  At the Genesee Country Inn, breakfast in the morning is always a treat for guests.  My Sunday Strata, which is not always served on Sunday, is one of my most requested recipes.  It is hearty, fresh, and tasty.  It will make 10-12 generous servings.  Drizzle a bit of pure maple syrup and you are in for a real treat!

Sunday Strata

• 1 pound bulk sausage, browned and drained
• 12 ounces frozen hash browns
• 1 medium green bell pepper, chopped
• 1 small onion, chopped
• 1 ½  cups shredded Cheddar cheese
• 1 cup Bisquick
• 3 cups milk
• ½ teaspoon salt
• 4 large eggs

Spread frozen hash browns in a 9 x 12-inch glass baking pan.  Layer browned sausage, chopped green pepper, and chopped onion on top of hash browns.

In a large bowl, whisk together Bisquick, milk, salt, and eggs until blended.  Pour over the layers.  Sprinkle with shredded Cheddar cheese.  Cover and refrigerate overnight (no longer than 24 hours).

Bake in over at 375 degrees uncovered until light golden brown around the edges and the cheese is melted, approximately 45-55 minutes.  Let stand 10 minutes before serving.

Serves 10-12