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Pumpkin-and-Sausage Strata with Toasted Pepitas

Toasted pepitas (pumpkin seeds) add nutty crunch and flavor to this hearty brunch dish. Skill Level: Skilled

10 min Prep
55 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 284
Protein 16.3g
Total Carbohydrates 19.1g
Dietary Fiber 2.0g
Net Carbohydrates 17.1g
Sugar 7.1g
Total Fat 16.0g
Saturated Fat 5.4g
Trans Fat 0.1g
Cholesterol 73.1mg
Sodium 569.7mg
SmartPoints® 8.0


  • 1 pound smoked pork sausage
  • 1 cup coarsely chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 loaf Italian bread, cut into 1-inch cubes
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup pumpkin seeds, toasted, shelled, divided in half
  • 24 ounces fat free evaporated milk
  • 15 ounces canned pumpkin
  • 4 eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 2 sprays cooking spray


  1. Preheat the oven to 350 ┬░F.
  2. Cook the sausage, bell peppers, onion and garlic in a large skillet on medium-high heat 10 minutes, or until sausage is no longer pink, breaking it into small pieces with the back of a spoon. Drain.
  3. Spoon the sausage mixture into a large bowl.
  4. Add the bread cubes, cheese and half of the pepitas, then toss well.
  5. Mix the evaporated milk, pumpkin, eggs, sea salt and nutmeg in a medium bowl.
  6. Pour the pumpkin mixture over the bread mixture, then toss gently to moisten the bread cubes.
  7. Pour the mixture into a 13x9-inch baking dish that's been treated with cooking spray.
  8. Sprinkle with remaining pepitas.
  9. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean.
  10. Let stand 10 minutes before serving.
  11. Sprinkle with additional nutmeg, if desired. Serve warm.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company