Mushroom, Sausage & Cheddar Breakfast Strata


  • 1 lb. pork breakfast sausage
  • 1 Tablespoon olive oil
  • 8 ounces button mushrooms, chopped
  • 1 small onion, chopped
  • 1 medium green pepper, seeded and chopped
  • 8 eggs
  • 4 cups milk
  • 1 teaspoon dry mustard
  • Salt & pepper to taste
  • 12 slices crusty Italian bread, cut into 1-inch cubes
  • 3 Tablespoons butter
  • 2 cups sharp cheddar cheese, shredded
  1. Brown sausage in a large, heavy skillet over medium heat, breaking into small pieces. Drain off any fat and transfer sausage to a plate and set aside.
  2. Pour olive oil into skillet over medium heat and add onions, mushrooms and peppers. Sautee, stirring occasionally until peppers and onions are soft and mushrooms are beginning to brown.
  3. Meanwhile, beat eggs in a medium bowl. Add milk, mustard, salt and pepper and beat to blend. Set bowl aside.
  4. In another large bowl, combine bread cubes, sausage and mushroom/pepper mixture. Pour in egg mixture and stir to combine.
  5. Pour mixture into a buttered 9x13 inch casserole. Dot top with butter and sprinkle cheddar evenly over top. Cover casserole and refrigerate overnight.
  6. In the morning, remove strata from refrigerator and allow to come to room temperature for about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
  7. Remove lid and bake strata in preheated oven for 1 hour until puffed and golden. Serve immediately.