Savory Sausage & Mushroom Strata
Rosemary and garlic demand an earthy pairing, and mushrooms with sourdough is exactly that. A make-ahead brunch bake that smells incredible coming out of the oven.
Servings 6
Ingredients
- 16 oz Rosemary & Roasted Garlic Smoked Sausage sliced into 1/2-inch rounds
- 4 cups cubed sourdough bread about 6 oz
- 1 cup sliced cremini mushrooms
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Butter for the dish
- Optional: 1/2 cup grated Gruyère or sharp cheddar
Instructions
- Preheat. Heat the oven to 350°F. Butter a 9x9-inch baking dish.
- Layer the strata. Scatter the bread cubes in the dish, then add the sausage rounds and mushrooms.
- Whisk the custard. In a bowl, whisk the eggs, milk, salt, and pepper.
- Pour and rest. Pour the egg mixture evenly over the bread. Press down lightly so the bread soaks up the custard. Top with cheese if using.
- Bake. Bake 30 minutes, until set in the middle and golden on top.
- Serve warm. Let it rest 5 minutes before slicing into squares.