This Sausage and Mushroom Breakfast Strata is the BEST! Savory and hearty, easy to make the night before, it’s a brunch lovers’ dream!
This Sausage and Mushroom Breakfast Strata is an easy breakfast casserole to make, yet it packs a huge flavor punch! I love brunch season, aka Easter and Mother’s day. Brunch is always on my mind, but this season is the time to pull out all the stops for a delicious brunch. Chock full of eggs, sweet sausage, mushrooms, spicy cheese and French bread, this casserole comes together easily the night before and you can bake it up the next morning just in time to eat. Pair it with some fresh fruit and my gorgeous Sunrise Mimosa or this Non-Alcoholic Mimosa Recipe and you have the perfect brunch for Mother’s Day or Easter, and you don’t have to brave a busy restaurant!
Are you a big brunch fan like me? What’s your favorite brunch food? I would love to hear your ideas for a dream brunch! Leave me a comment below and in the meantime, I’ll share with you details of this delicious breakfast strata recipe.
SUGGESTIONS/SUBSTITUTIONS FOR THIS OVERNIGHT BREAKFAST CASSEROLE
This Egg Strata recipe isn’t hard to make and is perfect to put together the night before a family brunch and throw in the oven the day of. Here are some tips:
- Start with a sturdy bread. I like using French bread but any sandwich bread, leftover dinner rolls, anything you like. It’s even better if the bread is a few days old and somewhat dry.
- Slice the bread or dice it into chunks.
- I like using sweet Italian sausage links for this recipe. You can substitute ground turkey sausage, pork sausage, any breakfast sausage you like.
- For this egg strata I like using a spicy Pepper jack cheese. It adds so much flavor! You can use a blend of cheddar, Monterrey jack, Mexican blend or any kind of cheese you happen to have on hand.
- It wouldn’t be Sausage and Mushroom Breakfast Strata without hearty mushrooms! For extra bulk you can also toss in some green peppers, kale, onions or spinach.
- Use some half and half and eggs to create a rich custard mixture. It’ll bake up light and fluffy and so yummy!
- Season with some simple salt and pepper and that’s it! Let the flavors of the other ingredients shine in this delicious egg strata.
- The casserole needs to be in the fridge for at least one hour, but can stay refrigerated for up to 24 hours.
LAYERS OF FLAVORS
Since this is complied of layers, I have step by step pictures of how to put it together. In the last one, you can see that there is a heavy bag of sugar on top of it. You need to weigh it down with something like this before you stick it in the fridge.
MORE DELICIOUS BREAKFAST CASSEROLE RECIPES
Breakfast casseroles are a saving grace on busy weekends or holidays! Try some of these sweet or savory recipes for your next brunch.
- Easy Hash Brown Egg Casserole
- French Toast Casserole Recipe
- Overnight Spinach and Artichoke Strata
- Ham and Cheese Overnight Breakfast Casserole
- Mac ‘n Cheese Breakfast Casserole
- Easy Cheesy Southwestern Breakfast Casserole
- Top 10 Overnight Brunch Recipes
This breakfast strata is so yummy, I cannot wait to hear what you think! I’d love if you would leave a comment below. And enjoy brunch with your loved ones!
Sausage and Mushroom Breakfast Strata
- French Bread about half a long loaf sliced into 1/2 inch pieces and dried overnight
- 8 oz Sweet Italian Sausage I used Jennie-o turkey sausage links
- 8 oz mushrooms
- 8 oz Pepper Jack Cheese grated
- 6 eggs
- 1 1/2 cups half and half I used fat free
- 1 tsp salt
- 1/2 tsp pepper
- Saute the the sausage over medium heat until no longer pink. Add the mushrooms and continue sautéing until they are fully cooked. Remove from the heat and set aside.
- Whisk together the eggs, half and half, salt and pepper in a large bowl.
- Spray an 8 by 8 baking dish with cooking spray. Cover the bottom of the dish with a layer of the sliced dry bread.
- Using a slotted spoon, cover the bread with half of the sausage and mushroom mixture. Top it with a third of the cheese. Repeat for a second layer.
- Pour the cream and egg mixture over the top evenly. Cover with saran wrap and weigh down with something heavy, like a bag of sugar.
- Refrigerate for 1 to 24 hours.
- After refrigerating, remove the plastic wrap, and top with the final third of the cheese.
- Bake for 40 to 45 minutes or until the eggs start to pull away from the side of the pan at 325 degrees.