Toasted pepitas or pumpkin seeds add nutty crunch and flavor to this hearty brunch dish. It's perfect for an autumn or holiday morning.

Makes 16 servings.

Prep Time: 10 minutes
Cook Time: 45 minutes

Nutritional Information

For 1 serving
Calories: 301
Sodium: 624mg
Fat: 17g
Carbohydrates: 23g
Cholesterol: 94mg
Fiber: 2g
Protein: 14g

Pumpkin and Sausage Strata with Toasted Pepitas

Ingredients

1 pound bulk pork sausage
1 cup chopped red bell peppers
1/2 cup chopped onion
1 teaspoon minced garlic
1 loaf (1 pound) Italian or French bread, cut into 1-inch cubes (10 cups)
2 cups shredded Monterey Jack cheese
1/2 cup toasted pepitas (shelled pumpkin seeds), divided
2 cans (12 ounces each) evaporated milk
1 can (15 ounces) pumpkin
4 eggs
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Nutmeg, Ground

Directions

1. Preheat oven to 350°F. Cook sausage, bell peppers, onion and garlic in large skillet on medium-high heat 10 minutes or until sausage is no longer pink, breaking sausage into small pieces with back of spoon. Drain.

2. Spoon sausage mixture into large bowl. Add bread cubes, cheese and 1/4 cup of the pepitas; toss well. Mix evaporated milk, pumpkin, eggs, sea salt and nutmeg in medium bowl. Pour over bread mixture; toss gently to moisten bread cubes. Pour into greased 13x9-inch baking dish. Sprinkle with remaining 1/4 cup pepitas.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional nutmeg, if desired. Serve warm.

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