A first place winner in Country Woman’s “Extraordinary Eggs” recipe contest, this dish is absolutely eggcellent!
Italian Sausage Strata
1/2 butter or margarine, softened, divided
12 to 16 slices day-old bread, crusts removed
1/2 pound fresh mushrooms, sliced
2 cups sliced onions
Salt and pepper to taste
1 pound bulk Italian sausage, cooked and drained
3 cups (12 ounces) shredded cheddar cheese
5 eggs
2 1/2 cups milk
1 tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon ground mustard
2 tablespoons minced fresh parsley
Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13 in. x 9 in. x 2 in. baking dish. In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half fo the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a bowl, combine the eggs, milk, dijon mustard, nutmeg, and ground mustard. Pour over cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350 degrees for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with parsley. Yield: 12 servings.
What a great make-ahead breakfast…great for overnight company!
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