Ready In1 hr 20 min, plus overnight resting
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This super savory breakfast comes together in a few minutes and serves a big crowd. The sausage is browned until crisp and golden, then the vegetables are cooked in the sausage drippings for extra flavor. The simple egg custard is spiked with fresh chives which gives it a punch of flavor and color. Assemble the whole thing the night before, then, when ready to serve, top with cheese and bake until melty and golden. Serve the strata warm with a bright, crunchy salad on the side.
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Yield:8 to 10 servings
Unsalted butter, as needed
12 ounces rustic white or sourdough bread, cut into 1½-inch pieces (about 8 cups)
12 ounces bulk breakfast sausa…
Ready In1 hr 20 min, plus overnight resting
Rating(0)CommentsRead comments
This super savory breakfast comes together in a few minutes and serves a big crowd. The sausage is browned until crisp and golden, then the vegetables are cooked in the sausage drippings for extra flavor. The simple egg custard is spiked with fresh chives which gives it a punch of flavor and color. Assemble the whole thing the night before, then, when ready to serve, top with cheese and bake until melty and golden. Serve the strata warm with a bright, crunchy salad on the side.
or to save this recipe.
Yield:8 to 10 servings
Unsalted butter, as needed
12 ounces rustic white or sourdough bread, cut into 1½-inch pieces (about 8 cups)
12 ounces bulk breakfast sausage
8 ounces sliced cremini mushrooms
1 medium red onion, chopped
Kosher salt (such as Diamond Crystal)
½ teaspoon ground black pepper
8 large eggs
2 cups whole milk
½ cup thinly sliced chives, plus more for garnish
2 cups shredded Cheddar (8 ounces)
Nutritional analysis per serving (8 to 10 servings)
24 grams carbs; 206 milligrams cholesterol; 400 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 1 gram fiber; 684 milligrams sodium; 21 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Butter a 9-by-13-inch baking dish. Add the bread to the pan. 1.
Step 2
In a large skillet over medium heat, melt a tablespoon of butter. Add the sausage and cook, breaking it up into bite-size pieces, until browned and nicely cooked, 3 to 5 minutes. Transfer the sausage to the baking dish, leaving about 1 tablespoon of the fat in the pan (if there isn’t any fat left in the pan, add another tablespoon of butter). 1.
Step 3
Add the mushrooms and onion to the skillet and cook, stirring occasionally, until the mushrooms release their liquid and brown, about 15 minutes (if needed, add a splash of water to the pan and scrape to release any browned bits). Season with salt and pepper, then add the veggies to the baking dish with the bread and sausage. 1.
Step 4
In a large bowl, whisk together the eggs, milk, chives, ½ teaspoon salt and black pepper. Pour the custard into the pan and stir gently so the mix-ins and custard are evenly distributed. Cover and refrigerate overnight. 1.
Step 5
When ready to bake, heat the oven to 350 degrees and uncover the dish. Stir gently, then sprinkle the cheese over the top. Bake until cooked though and golden on top, 30 to 35 minutes. Sprinkle with more chives and serve warm.
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