Italian Sausage Strata

1 pound bulk Italian sausage
1 loaf sourdough bread (1 pound), cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 teaspoon ground mustard
1/2 teaspoon salt
1 cup (4 ounces) shredded Italian cheese blend

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with mushrooms, onions and sausage.

In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.

Yield: 12 servings.

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear (9″ inches x13″)

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