the freezer, or in the fridge if it's just for a couple of days. While the recipe is from Real Simple magazine, I got it from the linked blog. She gives some good tips on freezing, etc. I've added two or three sliced mushrooms to the sausage mixture when I have them and subbed green pepper for the red. The foil cups do have to be removed before microwaving the stratas.
* Exported for MasterCook 4 by Living Cookbook *
Single-Serving Sausage Strata
Recipe By : Taking On Magazines One Recipe at a Time
Serving Size : 12
1 Tbs olive oil
1/2 lb sausage, casings removed
1/2 red bell pepper, chopped
3 scallions, chopped
1 tsp kosher salt
3/4 tsp black pepper
6 large eggs
1 cup half-and-half
6 oz grated fontina (about 1 3/4 cups)
4 cups cubed whole-grain bread
1. Heat oven to 325° F.
2. Line a standard 12-cup muffin tin with foil (not paper) liners.
3. Heat the oil in a large skillet over medium heat.
4. Add the sausage, bell pepper, scallions, 1 teaspoon salt, and 3/4
teaspoon black pepper. Cook, stirring occasionally, until the sausage is
cooked through and the vegetables are tender, 5 to 7 minutes; let cool
slightly.
5. Whisk together the eggs and half-and-half in a large bowl. Fold in the
fontina, bread, and the sausage mixture; let sit for 10 minutes.
6. Divide among the prepared muffin cups.
7. Bake until cooked through, 18 to 22 minutes.
Recipe Source: Taking On Magazines One Recipe at a Time and Real Simple Magazine
http://www.takingonmagazines.com/single-serving-sausage-strata/
* Exported for MasterCook 4 by Living Cookbook *
Single-Serving Sausage Strata
Recipe By : Taking On Magazines One Recipe at a Time
Serving Size : 12
1 Tbs olive oil
1/2 lb sausage, casings removed
1/2 red bell pepper, chopped
3 scallions, chopped
1 tsp kosher salt
3/4 tsp black pepper
6 large eggs
1 cup half-and-half
6 oz grated fontina (about 1 3/4 cups)
4 cups cubed whole-grain bread
1. Heat oven to 325° F.
2. Line a standard 12-cup muffin tin with foil (not paper) liners.
3. Heat the oil in a large skillet over medium heat.
4. Add the sausage, bell pepper, scallions, 1 teaspoon salt, and 3/4
teaspoon black pepper. Cook, stirring occasionally, until the sausage is
cooked through and the vegetables are tender, 5 to 7 minutes; let cool
slightly.
5. Whisk together the eggs and half-and-half in a large bowl. Fold in the
fontina, bread, and the sausage mixture; let sit for 10 minutes.
6. Divide among the prepared muffin cups.
7. Bake until cooked through, 18 to 22 minutes.
Recipe Source: Taking On Magazines One Recipe at a Time and Real Simple Magazine
http://www.takingonmagazines.com/single-serving-sausage-strata/