RECIPE REDUX: SAUSAGE, PESTO, AND TOMATO STRATA

**Please note that these are not necessarily recipes that we’ve shared with y’all via The Refinery, but we think you’ll enjoy making them at home.

Everyone loves brunch. No one loves making it. We’ve got you covered, though, with this simple recipe. Most of the work can be done the night before so you can sleep in, pop it in the oven, and watch the “oohs” and “ahs” commence.

Sausage, Pesto, and Tomato Strata
Serves 4

1 bunch basil
1 tablespoon pine nuts, toasted
1/4 cup Parmesan cheese
1/4 cup olive oil
8 slices stale bread
1/2 pound breakfast sausage, cooked and chopped
2 each tomatoes
8 each eggs
1/2 cup milk
sea or kosher salt and freshly ground black pepper

Combine the basil, pine nuts, Parmesan, and olive oil in a food processor to make the pesto. Season with salt and pepper.

In a greased pie pan, layer the stale bread, sausage, and tomatoes, and drizzle with the pesto. Repeat as necessary until you’re out of ingredients. Beat together the eggs and milk, season with salt and pepper, and gently pour over the ingredients in the pan. Cover and refrigerate for at least one hour, but preferably over night.

The next morning, place the strata in a preheated 400-degree oven for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Let the strata sit for 10 minutes before serving.