This version of an egg bake comes from my dear friend Susan. We worked together years ago, and one day she brought leftovers of this strata to lunch. I think I ate more of her lunch that day than she did 🙂 The combination of fresh mushrooms and onions, sourdough bread, savory sausage, and sharp cheddar cheese is fabulous! Serve this for breakfast with fresh fruit, or for lunch with a crisp side salad. Plan ahead, as this sets in the fridge overnight. Thanks for the recipe Suz!!!
Ingredients:
1 lb. loaf sourdough bread, day-old, cut into 1-inch cubes
1 lb. breakfast sausage (I used chicken sausage–yummy!)
1 Tablespoon extra virgin olive oil
4 green onions, chopped
8 oz. mushrooms, cleaned and sliced
7 eggs
1 1/4 cup milk
1 (10 3/4 oz.) condensed cream of mushroom soup
1 teaspoon smoked paprika
Garlic salt and freshly ground black pepper, to taste
2 cups sharp cheddar cheese, shredded
Directions:
- Spay a 9×13 glass baking dish with Pam Cooking spray.
- Add bread cubes to dish. Top with paprika, garlic salt and pepper. Set aside.
- Cook sausage in a large skillet according to package directions.
- Drain fat from skillet and layer cooked sausage over bread cubes in baking dish.
- Into same skillet, add oil and heat over medium high heat.
- Add green onions and mushrooms. Cook 5-8 minutes, until tender.
- Layer cooked mushrooms and onions over sausage in baking dish.
- In a separate large bowl, whisk together eggs, milk, and soup.
- Pour egg mixture over mushrooms and onions in baking dish.
- Using a large spatula, gently press mixture together ensuring all bread is covered with egg mixture.
- Top with shredded cheese.
- Cover tightly with Saran wrap and put in fridge overnight.
- Pre heat oven to 350 degrees F.
- Remove Saran wrap and place baking dish, uncovered, into hot oven.
- Bake 35-40 minutes until center is set, cheese is golden brown on top and bubbly on all sides.
- Remove from oven and allow to sit 5 minutes before slicing and serving.
