Italian sausage strata with sun-dried tomatoes, mozzarella, and kale
Soy-Free, <600 Calories
3 Servings, 290 Calories/Serving
Look-out, this sausage strata is no ordinary holiday stuffing. Chef Chelsea goes extra luxe adding eggs, cream, sausage, melted cheese, and Parmesan for a side that’s soft, rich, fragrant, and toasty.
Ingredients: Sausage strata blend (organic milk - organic eggs - Sunbasket chicken stock - antibiotic-free Italian pork sausage - sourdough bread - organic onions - Italian cheese blend [mozzarella - provolone] - organic celery - organic kale - sun-dried tomatoes - butter - balsamic vinegar - Parmesan - extra virgin olive oil - minced parsley - pureed garlic - kosher salt - black pepper - dried thyme - dried rosemary - dried oregano)
Instructions
1
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Peel back a corner of the plastic and cook in the tray 4–5 minutes (8–10 minutes if frozen), until internal temperature reaches 165°F*.
Oven: Remove plastic, cover tray with foil, and bake at 425°F, 20–25 minutes (40–50 if frozen), until internal temperature reaches 165°F*. Remove foil for the last ten minutes of cooking for a toasted top.
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times vary by oven/microwave -- add time if needed. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.
Contains: Eggs, Wheat, Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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