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Pumpkin and Sausage Strata

pumpkin-sausage-feat-picStill looking for something special for Christmas morning that can be made a head of time?

This breakfast strata is healthy and delicious. Great for those chilly weekend winter mornings have everyone gather around the table and enjoy this warm but healthy comfort food!

I was hoping we would have some leftovers, ha, fat chance.

The pan was scraped clean! My children loved it, nana loved it, and I loved my making it!

It was so gourmet but so easy and flavorful.

While we were eating we were all discussing how much this would be in some fancy farm to table restaurant.

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Now you can certainly make this strata less healthy by cutting off the crust of the bread, leaving out the pumpkin and using regular whole milk but if you have it, make it healthy.

No one will ever know you used sprouted Ezekiel Bread. You can buy it at most any grocery store that has healthy food. Trader Joe’s, Harris Teeter, Earth Fare, Publix, Whole Foods, etc. It makes great toast too.

I used a cinnamon raisin version for the strata because I wanted those flavors in it. But you can use regular hearty bread.

  • Source of Complete Protein – Rated 84.3% as efficient as the highest source of protein (comparable to that of milk or eggs)
  • Contains 18 Amino Acids – Including all 9 essential amino acids
  • Increased Digestibility – Sprouting breaks down starches in grains into simple sugars so your body can digest them easily.
  • Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily absorb calcium, magnesium, iron, copper and zinc.
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B2, B5 & B6.
  • Great source of Fiber – Combining sprouted grains and legumes gives a good amount of natural fiber in each serving.

I hope your morning breakfast was as fabulous as ours!

Casserole

 

Pumpkin and Sausage Strata

Ingredients
  

  • • Olive oil or butter for baking dish
  • • 8 organic eggs
  • • 5 cups 1-inch cubes of your favorite healthy bread I used Cinnamon Raisin Ezecial sprouted grain bread but you could also use whole-wheat or gluten-free
  • • 1 pound ground breakfast sausage from a farmer you trust
  • • 1 1/2 large Green or Braeburn-type apples peeled, cored, and chopped
  • • ½ green apple sliced for plating
  • • ½ cup chopped shallots or red onion
  • • 2 tablespoons chopped fresh sage dried will work but lower amount to 1 TBLS
  • • 2 teaspoons chopped fresh rosemary dried will work but lower amount to 1 TBLS
  • • 1 teaspoon coarse Himalayian pink salt
  • • ½ teaspoon freshly ground black pepper
  • • 2 cups warm coconut or almond milk
  • • ½ to ¾ cup pumpkin puree
  • • 1 teaspoon allspice
  • • 1 teaspoon cinnamon
  • • 1 teaspoon ginger

Method
 

  1. Preheat oven to 325 degrees. Prepare a deep baking dish (10x10) with olive oil; set aside.
  2. Whisk eggs in a large bowl until well blended. Add bread cubes and toss until fully coated. Set aside.
  3. Add ground sausage to a large skillet and cook over medium high heat until brown. Turn heat down and add chopped apple, onion, sage, and rosemary; season with salt and pepper. Cook, stirring, for 2-3 minutes or until fragrant.
  4. Transfer sausage mixture to the bowl with the bread.
  5. Combine milk, pumpkin puree and spices, then gently and slowly pour the milk and fold into the bread and sausage so that the bread maintains its shape. Transfer bread mixture to prepared baking dish.
  6. Bake until golden and bubbly, about 1 hour and 10 minutes. Remove from oven and let stand 30 minutes before serving.
  7. For my sweet little ones I added maple syrup and a dust of cinnamon with fresh sliced apples on the side. Garnish with more fresh herbs, if desired.
  8. Enjoy a gourmet breakfast or brunch that you can make the night before!

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