I love brunch. Especially weekend brunch. I made this strata two weekends ago when Robert’s family was in town. The wonderful thing about this type of breakfast casserole is that you can tailor it to whatever tastes you prefer as long as you have stale bread and eggs. I would have added in some peppers as well, but a certain brother-in-law of mine is a little bit of a picky eater (I’m talking about you, Kenny) and so I stuck with mushrooms and shallots to be safe. 😉
Even better, this casserole is best made ahead of time, which is the ideal recipe for when we’re having house guests. All we had to do -actually, all Robert had to do while I was sleeping-was preheat the oven and pop it in for 45 minutes in the morning.
It’s only Monday, but I am already daydreaming of the next occasion we can make brunch.
Have a great week, everyone!
Sausage, Mushroom, & Shallot Strata
Yield: 8 servings
- 1 pound bulk sweet or spicy Italian sausage
- 2 shallots, finely chopped
- 1 cup sliced mushrooms
- 2 cloves fresh garlic, minced
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1 day-old french bread, cut into 1/2-inch cubes
- 2 1/2 cups milk
- 7 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese (3 ounces)
- Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat, until browned, about 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and mushrooms to skillet and cook over medium until shallots are translucent, 3 minutes. Add garlic, and cook an additional minute. Season with salt and pepper.
- Layer the bread in the bottom of a greased, 9×13 inch baking dish. Top with sausage and sauteed mushroom/shallot mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and refrigerate overnight.
- Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.
Source: Adapted from Martha Stewart