Sausage and Mushroom Strata
Transform your breakfast or brunch table with this hearty Sausage and Mushroom Strata that guarantees to impress! Loaded with savory Italian sausage, tender sautéed mushrooms, and a two-cheese blend of cheddar and mozzarella, this dish is a flavor-packed combination of textures and tastes. Cubed day-old bread is soaked in a rich custard made of eggs, milk, and cream, ensuring a perfectly fluffy interior with golden, crispy edges. Best of all, this strata can be prepped the night before, making it the ultimate make-ahead meal for stress-free gatherings or family mornings. Serve warm, garnished with fresh parsley for an elegant touch, and savor a dish that brings comfort and sophistication all in one bite. Keywords: sausage and mushroom strata, breakfast casserole, make-ahead recipe, brunch ideas, cheesy strata.
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Recipe Information
Ingredients
- 454 grams Italian sausage, ground
- 2 tablespoons Unsalted butter
- 227 grams Mushrooms, sliced
- 2 cloves Garlic, minced
- 6 cups Day-old bread, cubed
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 8 large Eggs
- 2.5 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, about 8 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
In the same skillet, melt the butter and add the sliced mushrooms. Sauté until the mushrooms are tender and any released liquid has evaporated, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute. Remove the skillet from heat.
In the prepared baking dish, create an even layer of the cubed bread. Spread the cooked sausage and sautéed mushroom mixture evenly over the bread. Top with the shredded cheddar and mozzarella cheeses.
In a large bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until fully combined. Pour the egg mixture evenly over the contents in the baking dish, ensuring the bread is fully soaked.
Cover the dish with aluminum foil and refrigerate for at least 1 hour or overnight for the best results. This allows the bread to absorb the custard mixture.
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 20 minutes. Keep it covered and place it in the preheated oven. Bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the custard is set in the center.
Remove from the oven and let the strata cool for 10 minutes. Garnish with chopped parsley if desired. Slice and serve warm.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 97.6 g | 36% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 499 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
