Italian Sausage Strata
When our family sits down for breakfast on days when this do-ahead dish is on the menu, I can relax and join them. I like to serve it with fresh fruit and homemade rolls. Plus, it adds a nice touch to a celebration brunch.
Ingredients
- 1/2 cup butter, 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 shredded cheddar cheese
- 5 large eggs, lightly beaten
- 2-1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mustard
- 2 tablespoons minced fresh parsley
Reviews
I am trying this as a freezer meal I divided it into 6 aluminum meal prep containers and followed the instructions for freeze it from the Mushroom Sausage Strata: Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean. Have only eaten the first one made without freezing.
could this be frozen? thanks
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