Pretzel and Breakfast Sausage Strata

27 07 2014

Here is another delicious, and super easy Orlando pretzel bun recipe. Serve Orlando pretzel hamburger and hot dog buns at your next cookout, then use the leftover buns the next morning for breakfast in this savory strata! These pretzel buns have between 7-9 grams of protein, making them a great addition to your breakfast or brunch menus.

Strata is a baked egg and bread dish, often with meat and/or cheese, and resembles a bread budding of sorts. My Mom has made a rendition of this strata for years, my most recent memory is for the morning of my wedding. As I made this today, I couldn’t help but think of the house filled with the smell of homemade breakfast, as all the gals ran around getting ready! Thanks, Mom, for always making sure I have a delicious home cooked meal (even well into adulthood), and for the basis of this yummy recipe!

I didn’t make this version with cheese, as I opted to top it with organic maple agave syrup instead, for the perfect salty and sweet bite. You could of course, top with a cheese of your choice before you bake instead.

Pretzel and Breakfast Sausage Strata

The following makes a 9 x 13 pan (compliments of This Girl’s Gotta Eat):

  • 4 leftover Orlando Pretzel Buns, split in half and cubed (I used 2 hamburger and 2 hot dog)
  • 1 lb bulk sausage, pork or turkey, or 12 breakfast patties – for my Fresh Fork friends, I used FF sausage and uncured bacon breakfast patties
  • 8 eggs
  • 2 cups skim milk
  • 2 tsp Worcestershire sauce
  • Sprinkle black pepper
  • Organic Maple Agave Syrup for garnish

Preheat oven to 350.

Heat a large non-stick skillet over medium heat. Add sausage and break up with a wooden spoon. If you’re using the breakfast patties, cube the meat up first to make it easier to break apart. Cook meat until browned and continue to crumble with the wooden spoon as it cooks. Transfer browned sausage to a paper-towel lined plate to soak up the grease.

Meanwhile, spray a 9 x 13 pan with non-stick spray. Cube the pretzel buns and place evenly in the bottom of the pan.

In a medium bowl, whisk the eggs, milk, Worcestershire and sprinkle of pepper. Do not season with salt, as the sausage will be salty enough.

Once the sausage is cool enough to handle, sprinkle it evenly over the cubed bread and top everything with the egg mixture. Using your hands, gently press the bread down so that it’s all coated with the egg mixture.

Bake 35-40 minutes, or until the eggs are set. Remove from the oven and let sit 5 minutes before serving. Slice into single servings and remove with a spatula. Top with a little maple syrup and enjoy.

You can make this a day in advance and bake the morning you want to serve. Just prep it all and store covered in the fridge. Bring to room temp before baking, or, bake a little longer if you put it in the oven cold.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Sausage and Arugula Frittata Cups

12 01 2014

I’m not looking forward to starting a new work week tomorrow, but I am excited for breakfast! 🙂 These little beauties pack a punch of flavor, and couldn’t be easier to make. Rather than making a frittata (an Italian baked omelette), I made these in a muffin tin so I could easily grab-n-go. Whip up a batch on Sunday and enjoy these for breakfast throughout the week.

Sausage and Arugula Frittata Cups

Sausage and Arugula Frittata Cups

The following makes 12 frittata cups (compliments of This Girl’s Gotta Eat):

  • 10 eggs
  • 8 oz cooked breakfast turkey sausage, finely chopped (such as a box of Bob Evan’s patties)
  • 1 cup sharp provolone cheese, shredded or grated
  • 1 cup packed arugula
  • Salt and pepper to taste

Preheat oven to 350 and spray a 12 cup muffin tin with non stick spray.

Whisk eggs and season with salt and pepper to taste. Fold in sausage, cheese and arugula.

Fill the muffin tin evenly with the egg mixture, don’t worry if some of the arugula is sticking out, it will just look rustic when it’s done. Bake for 20 minutes, or until eggs are set. Remove from the oven and top with a little salt and pepper.

Store in a covered container in the fridge and enjoy cups for breakfast throughout the week.

To make an actual frittata (great on the weekends!), heat a little butter or oil in a large oven-proof skillet and add the egg mixture. Cook for a few minutes until the eggs begin to set on the bottom and the sides, then transfer to a preheated 350 degree oven and bake for 20-25 minutes until eggs are cooked through and the top begins to brown. To remove the frittata from the skillet, loosen around the sides with a spatula and flip onto a plate or cutting board. Cut into pie pieces and serve with hot sauce.





Bacon and Cheese Breakfast Cups

21 10 2012

These egg “muffins” make a filling breakfast that can be eaten on the run. Just make them ahead of time and warm them in the microwave for a fast breakfast.

Bacon and Cheese Breakfast Cups

The following makes 6 cups (compliments of South Beach cookbook):

  • 4 oz crumbled turkey bacon (or turkey sausage if you prefer)
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 5 large eggs
  • 1/2 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350. Coat a 6-cup nonstick muffin pan with cooking spray.

In a medium nonstick skillet over medium-high heat, cook the bacon (or sausage), pepper and onion for 5 minutes, or until the bacon is starting to crisp (or the sausage is no longer pink).

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and season with salt and pepper.

Evenly divide the mixture among the prepared muffin cups and sprinkle with cheese. Bake for 20 minutes, or until the egg is set.