Breakfast Strata

Bursting with savory sausage, tender mushrooms, soft bread pieces, and melty cheddar, this breakfast strata is packed with so much delicious flavor and texture.

Prep Time40

Cook Time45

resting time1

Total Time2 25

Keyword: bread pudding, breakfast, savory bread pudding

Servings: servings

Author: Alyssa Rivers

Ingredients

2 tablespoons unsalted butter
8 ounces mushrooms sliced
10 ounces frozen spinach thawed and drained
1 pound crumbled breakfast sausage cooked and fat drained
8 cups crusty bread cut into 1-inch cubes
12 large eggs
2 cups whole milk
½ teaspoon thyme
¼ teaspoon garlic powder
½ teaspoon onion powder
1 ½ teaspoon Salt
½ teaspoon ground pepper
2 tablespoons dijon
1 ½ cup cheddar cheese shredded

Instructions

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. Once the butter is melted, add 8 ounces mushrooms. Saute for 3-4 minutes, stirring occasionally. Once the mushrooms begin browning, add 10 ounces frozen spinach and saute briefly until it wilts. Remove from the heat and place in a large bowl.
Add the cooked, 1 pound crumbled breakfast sausage and diced 8 cups crusty bread to the mushrooms and spinach.
In another bowl, whisk together 12 large eggs, 2 cups whole milk, ½ teaspoon thyme, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoon Salt, ½ teaspoon ground pepper, and 2 tablespoons dijon. Whisk in 1 ½ cup cheddar cheese. Pour over the bread mixture and toss until combined. Cover and set in the fridge for 30 minutes to an hour.
Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 or 4-quart baking dish with pan spray. Add the chilled strata mixture to the pan. Bake for 45-50 minutes, until the top is golden brown and the center is set and no longer jiggly.
Let the strata cool for 5-10 minutes before serving.

Nutrition

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