Breakfast Strata

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  • 1 pound bulk breakfast sausage (or Italian)
  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 3/4 pound mushrooms, thinly sliced
  • 1 large loaf Italian or French bread, cut into large cubes
  • 2 cups grated cheese (Cheddar, mozzarella, Swiss, etc)
  • 1/2 cup grated Parmesan cheese
  • 12 eggs
  • 3 cups milk
  • 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • Chopped fresh herbs to garnish


In a medium skillet, brown sausage until cooked. Remove to a bowl and drain excess fat from skillet. In same pan, sauté onions and mushrooms in butter until softened. Add drained sausage. Arrange half of bread cubes in a buttered 9x13-inch baking dish. Spread meat mixture over bread and sprinkle with half of cheeses. Top with remaining bread cubes and then with remaining cheeses. In a bowl, whisk together eggs, milk, mustard, thyme and salt and pepper. Pour evenly over strata, pressing down on bread to coat. Cover and chill overnight. Bake at 350°F for approximately 30 minutes covered. Uncover and bake for another 30 minutes or until puffed and golden in middle. Garnish with herbs.

Recipe from Central Market Shoreline - Culinary Resource Center
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