Sausage Mushroom Strata Recipe
This Sausage Mushroom Strata Recipe is an easy make-ahead breakfast, delicious made with sour dough bread, perfect to serve for out-of-town company!
My friend, Jenny, is one of the most hospitable people I know. When we come to town, we often stay with her and her hubby, and we get spoiled every morning with some sort of “gourmet” dish. HA. Kidding, a breakfast casserole or strata is not really “gourmet,” but it’s super easy, because you can make it ahead before the company arrives, pull out of the fridge in the morning, and bake!
We came back “home” for my Dad’s 80th birthday, and had a very sweet time. My dad is a pretty great person, I must say.
Compassionate and tender-hearted and very kind. I learned a lot about hospitality from my dad, as he was a great host, a connector, a people-person. My kids were also talking about their “GPa,” admiring his resourcefulness throughout the years, after hearing his stories of how he became a premier home builder.
In regard to my Dad’s career and work, he believed in excellence. If you could see some of the custom homes, they were beautiful. He also built the church that he attends. Always humble about his work, he was never going to be the most important person in the room, although he might be the most talented with his craftsman skills.
One of the greatest gifts that my dad gave to us girls was a Godly heritage and how much he loved our Mother, and now his wife Ginny, whom we adore. I always tell my kids, you can’t take it lightly when you see faithfulness in a marriage. And true love that lasts. It’s a real gift.
My dad is also very tall. And very handsome :) I do love my dad, and our kids do love their “GPa.”
Sausage Mushroom Strata Recipe
Now for Jenny’s DELISH recipe!
I like easy. And tasty. And something I can make ahead when I know company is coming to town.
My personality is to be prepared, so I can enjoy the guests.
This recipe is adapted from The Big Book of Breakfast.
Put a weight on top of the dish as it sits in the refrigerator, to ensure that the bread is completely saturated and pressed down. I’ll usually place a glass dish on top of the 9×13 pan.
Always use dried bread (not fresh). Sour bread is really yummy!
We like a sweeter sausage, but you can choose whatever kind you like.
Bake and serve!
Weekend Brunch Menu
Here are a few more recipes for a weekend brunch:
Sausage Mushroom Strata Recipe (below)
Fresh Fruit Salad and Poppyseed Dressing
Happy guests!
Get the Recipe:
Sausage Mushroom Strata Recipe
Ingredients
- 1 1/2 Tbsp butter
- 6 oz. button or cremini mushrooms, sliced
- 8 slices day-old sourdough bread, crusts trimmed, buttered, and cut into 1/2-inch cubes
- 12 to 16 oz. chicken sausage, cut into bite-sized pieces
- 2 cups grated cheddar cheese
- 4 large eggs
- 2 cups whole milk or half-and-half
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp dry mustard
Instructions
- In a medium skillet over medium heat, melt the butter. Add mushrooms and cook until tender, about 5 minutes.
- Place half of the bread in a lightly sprayed or oiled 9-by-13-inch baking dish. Add sausage, mushrooms, half of the cheese, and remaining bread.
- In a large bowl, combine the eggs, milk, salt, pepper, and mustard. Pour over the bread mixture and top with remaining cheese.
- Cover with plastic wrap flush with the surface, and weight down with a glass dish on top to push the bread mixture to the bottom of the pan. Refrigerate overnight.
- Let the dish sit out at room temperature for about 30 minutes before baking. Preheat the oven to 350 degrees. Bake, uncovered, until set and bubbly, about 45 to 50 minutes. Let stand for 10 minutes, then cut into squares and serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I love a good breakfast strata! Thanks for sharing this recipe. I cant wait to make it for Sunday morning with the kids.
This looks so good. I have never tried a strata. I’ll need to do it sometime