Mushroom Sausage Strata
This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! —Julie Sterchi, Jackson, Missouri
Ingredients
- 1 pound bulk pork sausage
- 10 slices whole wheat bread, cubed
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 6 large eggs
- 1 cup 2% milk
- 1 cup half-and-half cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon pepper
Reviews
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This is my go-to recipe for brunch, and the dish always garners lots of compliments! I prefer to saut? fresh mushrooms rather than using the canned ones. The type of sausage you use makes a difference, too -- I like to use sausage with a lot of herbs and spices, or to add my own if the sausage is mild.
Didn't care for this at all. Made it as directed except only used cheddar cheese. It had no taste at all except for the sausage. I feel it was a waste of time & money. A total disappointment.
This was excellent!!! I made half, put in a 9 x 9. Used 4 eggs. Had 8 oz fresh mushrooms and 3 chopped green onion sauteed with the sausage. Baked for 30 minutes and forgot the worcestershire. . . and set it on the stove for 10 minutes before baking (while the ovenpreheated).
Made this over the holiday and it was delicious. I used fresh mushrooms instead of canned and that worked just fine. A keeper!
This is a keeper recipe. This breakfast or brunch casserole was delicious and very easy to put together. I also agree that you could use hashbrowns in this recipe instead of bread. I will make this recipe for my family again and definitely recommend it to friends.
I love sausage stratas and hash browns are NOT as good as bread in them. Don't fall for that!
I did leave out the worcestershire, and used ham and sausage, best strata I have ever had! Made it for my friends and they all had to have the recipie, what a hit! Also had to use evaported milk because I did not have 1/2 &1/2.
I actually made this for dinner tonight. I stumbled upon it while looking for something to do with ground sausage. I sauteed an onion with the sausage, used 12 ounces of mushrooms, and used skim milk and fat free half and half. I just had it in the fridge for an hour or so. This was a nice surprise. Everyone liked it. I will make this again.
WONDERFUL!