SOY-FREE / NUT-FREE
SERVES 8
PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR
24 COALS
This is a more down-home version of the Mushroom and Brie Breakfast Strata (here). Using sausage will please carnivores, but you can easily substitute a meatless sausage if you have vegetarians in your group. Again, this is easy to dress up with any seasonings you like. A bit of fresh or dried thyme or oregano, a few spoonfuls of hot salsa, or a diced onion can be sautéed along with the sausage to add flavor.
1 POUND LOOSE BREAKFAST SAUSAGE
8 EGGS
2 CUPS WHOLE MILK
1 TEASPOON KOSHER SALT
½ TEASPOON FRESHLY GROUND BLACK PEPPER
2 CUPS (ABOUT 8 OUNCES) SHREDDED SHARP CHEDDAR CHEESE
10 TO 12 SLICES SOURDOUGH BREAD
1 Place the Dutch oven over a bed of 10 hot coals. When the pot is hot, add the sausage and cook, stirring frequently and breaking up with a spatula for about 5 minutes, until browned. Transfer the sausage to a plate or bowl. Remove any excess fat from the pot, leaving just about a tablespoon, or enough to coat the bottom and sides of the pot.
2 While the sausage is cooking, whisk together the eggs, milk, salt, and pepper.
3 Remove the Dutch oven from the heat. Arrange half of the bread slices in a single layer in the bottom of the Dutch oven (tear the pieces as needed to fit). Spoon half of the egg mixture over the bread, being sure to saturate each piece of bread. Layer half of the sausage over the bread and sprinkle half of the cheese on top of that. Layer the remaining bread slices over the top. Spoon the remaining egg mixture over the bread, and then layer on the remaining sausage and cheese.
4 Return the Dutch oven to the bed of 10 hot coals, cover the pot, and then place 14 hot coals on the lid. Bake for about 50 minutes, until the cheese is melted and bubbly and the egg mixture is set. Serve hot.