Four of the recipes that Dina shared with us on Problems & Solutions are available on her website at www.buttercream-bakehouse.com. Those recipes are Strawberry Scones, Pumpkin Buttermilk Pancakes, Sticky Bun Coffee, and Sausage/Apple French Toast Bake. Below is the Tex-Mex Sausage Strata from her cookbook Delicious Mornings, available at Amazon.com.
MAKE AHEAD TEX-MEX SAUSAGE STRATA
1 tube spicy hot pork sausage
3 green onions, sliced
1 can Rotel Mexican lime and cilantro diced tomatoes
1/2 c. sour cream
2 1/2 c. shredded cheddar cheese, divided, plus more for topping
1 1/4 c. Bisquick mix
Salt & pepper to taste
2 T. fresh cilantro, finely chopped or 1 T. dried cilantro flakes
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. In a frying pan, brown sausage and drain. Add onions and Rotel to pan and saute for 1 min. In a large bowl, add eggs and sour cream and whisk until combined. Add 1 1/2 c. cheese, Bisquick mix, salt, pepper, and cilantro. Mix well. Add sausage mixture to egg mixture and combine. Add entire mixture to casserole dish and sprinkle with remaining 1 c. cheese. Bake uncovered for 30 min. or until center is firm to touch.
Make ahead by preparing filling and pouring into casserole the night before. Cover and refrigerate overnight. Preheat oven in the morning and bake as directed. To take some of the “heat” out of it, you could use regular sausage and regular Rotel plus go easy on the cilantro. You may also use mozzarella cheese instead of cheddar for a different flavor.