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Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. 

A mimosa or two! That's equal parts orange juice and champagne, well chilled, in a tall flute glass. Garnish with cherries, strawberries or grenadine.

Patience! Allow plenty of time for the bread cubes to absorb the egg mixture.

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Brunch Strata


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  • 8 cups cubed challah bread
  • 8 eggs
  • 1/2 cup half-and-half
  • 3 tablespoons chopped fresh herbs, or 1 1/2 tablespoons mixed dried herbs (thyme, sage, parsley, rosemary)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red chili pepper or to taste
  • 1/2 pound bulk breakfast sausage
  • 1/2 cup diced red pepper
  • 1/2 cup diced yellow onion
  • 1 cup sliced mushrooms
  • 2 cups grated cheese (optional)


Preheat oven to 350°F.
Cover bottom of a buttered 9x9x2-inch baking dish with bread cubes.
Whisk together eggs, half-and-half, herb blend, salt and both peppers.
Pour over bread cubes.
Brown sausage in a skillet.
Remove from pan to a paper towel-lined plate, reserving 1 tablespoon fat.
Sauté pepper, onions and mushrooms until just tender.
Fold sausage and vegetables into bread mixture.
Bake for 35-40 minutes or until a knife inserted comes out clean.
Remove strata from oven and sprinkle with cheese.
Place under boiler for 3 minutes to melt.

Recipe from Central Market Poulsbo - Culinary Resource Center
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