Sausage and Mushroom Breakfast Strata
Recipe By: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 eggs
  • 2 cups whole milk
  • 4 cups cubed sourdough bread
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dry mustard
  • 1 pound sausage
  • ½ red onion, minced
  • 8 ounces crimini mushrooms, diced
  • ¼ cup parsley (plus a little more for sprinkling), minced
  • 1½ cups grated cheddar cheese (plus a little more for sprinkling)
Preparation Instructions
  1. In a large mixing bowl combine the eggs, milk, salt, pepper and dry mustard. Once completely combined, add the bread, making sure it is completely covered in the milk mixture. Set aside to soak while you make the other ingredients.
  2. In a medium fry pan over medium high heat, brown the sausage and then set aside to cool.
  3. Next cook the onions just until they start to soften, then add the mushrooms. Cook until the mushrooms release their juices and then remove from heat. Allow to cool.
  4. Once the sausage and mushrooms are cooled (I stuck them in the fridge to speed up the process) add them to the egg mixture along with the cheese and the parsley, reserving a little of the cheese and parsley to sprinkle on top once they come out of the oven.
  5. At this point you can either pour it into a buttered 9×13 casserole dish or 8 individual ramekins (placed then on a baking sheet to make them easier to move around). Then your next move will either be to put it in the fridge (covered) to wait till morning or to go ahead and bake it.
  6. When you are ready to bake the strata place in a preheated 350˚ oven, for the casserole dish about 45 minutes, for the ramekins, about 20 minutes. Either way, it’s done when a toothpick inserted into the center comes out clean.
  7. Remove from oven and sprinkle a little more cheese and parsley on top and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2012/01/sausage-and-mushroom-breakfast-strata/