Mushroom Sausage Strata

SUBMITTED BY: Julie Sterchi

"This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! -Julie Sterchi, Harrisburg, Illinois"

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound bulk pork sausage
10 slices whole wheat bread, cubed
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
6 eggs, lightly beaten
1 cup milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

READ REVIEWS (2)

DIRECTIONS

In a skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses. In a bowl, combine the remaining ingredients; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 1, 2007 by Julie B.

I made this the night before for our New Year's Day brunch, and I have to say it was a success. Everyone loved it and my guests said it tasted great. I only gave it 4 stars because I felt like it needed extra seasonings, which I did while cooking. I added 1 tsp. rubbed sage, 1 tsp. onion powder and 1 tsp. garlic powder to the sausage as it cooked. I also did 5 slices whole wheat bread and 5 slices white bread instead of all whole wheat. Next time I will probably put a few more seasonings in the egg/milk mixture. Overall, very easy to make and yummy!

2 users found this review helpful

Reviewed on Apr. 6, 2008 by Vicki

This was delicious...but I made some changes. I used a honey whole wheat bread and hot and spicy bulk sausage. I also dincreased the amount of worchestershire sauce to 2 teaspoons and added 1 teas. garlic powder as another reviewer suggested. It certainly is not bland made this way and with the honey wheat flavor, my husband raved about the combination of hot and sweet flavor. Another thing, I didn't make it up the night before, but I did allow it to sit for a hour before I baked it to let the bread soak up the egg/milk mixture. It's a keeper!!

0 users found this review helpful

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?