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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A make-the-night-before breakfast casserole. Ingredients:
8 ounces bulk italian sausage |
4 green onions, sliced |
4 ounces medium mushrooms, sliced |
2 teaspoons vegetable oil (if needed) |
2 cups day-old bread cubes |
1 cup grated cheddar cheese |
4 large eggs |
2 cups whole milk |
1/4 teaspoon dry mustard |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/2 teaspoon salt (to taste) |
fresh ground black pepper |
Directions:
1. In a nonstick skillet over medium heat, cook sausage, green onions, and mushrooms; break up sausage as you cook; also may add oil, if needed; cook about 10 minutes, until sausage is no longer pink; set aside.
2. Put bread cubes in the bottom of an oiled 11 1/2 x 8 inch baking dish.
3. Distribute sausage mixture and cheese over bread.
4. In a bowl, whisk eggs, milk, mustard, oregano, basil, salt, and pepper together.
5. Pour over bread-sausage mixture.
6. Cover and refrigerate for several hours or overnight.
7. Preheat oven to 350°; bring strata to room temperature.
8. Bake, uncovered, for 45-50 minutes, until set.
9. Let stand 10 minutes; cut into squares and serve.
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