Morning Star Farms to Start Your Morning Right!

I recently got to try a Morningstar Farms product for free courtesy of Bzzagent.  I opted for the Hot and Spicy Sausage Patties.  When I was trying to decide exactly how I wanted to try them I went to Morningstar Farm’s Website and found some great recipes.  I went straight to the breakfast category and picked out the recipe for the Sausage and Cheese Strata with Sun-Dried Tomatoes.  It calls for the original sausage patties, but I used the spicy ones which gave it a kick.  The recipe was really easy to follow and tasted wonderful.  My whole family loved it and are asking for it again.  We are used to regular pork sausage, and we really could not tell much of a difference.  It was great to have a delicious meal that was meatless and not full of a lot of artificial ingredients.  I have posted the recipe below straight from the website.  You can get to the recipe here as well and while you are there browse all of the other wonderful recipes they have to offer.  Thanks Bzzagent for the opportunity to try a new wonderful product my family loves!

Sausage and Cheese Strata With Sun-Dried Tomatoes


1/2 cup sun-dried tomatoes (not in oil), chopped
1 box MorningStar Farms® Original Sausage Patties
1/2 cup onion, chopped
3 1/2 cups whole milk
8 eggs or comparable amout of egg substitute
2 tsp fresh thyme, minced
1/2 tsp salt
1/4 tsp black pepper, freshly ground
11 slices challah, crusts trimmed, cut into 1-inch pieces
1 cup manchego cheese (about 4 oz), grated
1/4 cup mscarpone cheese


Place tomatoes in bowl with boiling water to cover. Let stand 15 minutes; drain. Saute sausage in a small amount of vegetable oil in a heavy skillet over medium heat until cooked through, breaking up lumps. With slotted spoon, transfer sausage to paper towels to drain. In same pan, saute onions until translucent, about 5 minutes (add oil if necessary). Set aside. Butter 13-by-9-inch glass baking dish. Whisk together milk, eggs, thyme, salt and pepper in a bowl. Stir in tomatoes, sausage, bread and cheeses. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375 degrees. Bake strata, uncovered, until puffed and golden, 50 minutes. Cool 5 minutes before cutting. Notes: This recipe is a favorite of mine from Bon Appetit. I made it veggie-friendly, but it’s still a little decadent. Great for a brunch.