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Sausage and Mushroom Breakfast Strata

This Sausage and Mushroom Breakfast Strata is the BEST! Savory and hearty, easy to make the night before, it's a brunch lovers' dream!

Prep Time10 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Keyword: sausage and mushroom breakfast strata
Servings: 9
Calories: 263kcal
Author: Lisa Longley

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe adapted from America's Test Kitchen

Nutrition

Serving: 1square | Calories: 263kcal | Carbohydrates: 4g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 167mg | Sodium: 831mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Calcium: 31mg | Iron: 4mg