Mushroom Sausage Strata

This strata is like a savory bread puddingcustardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makesserious incentive to wake up.

Ingredients

  • 1 pound sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 4 cups cremini mushrooms, sliced
  • sea salt and freshly ground pepper, to taste
  • 2 cups low-fat milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 5 large eggs
  • 1 pound whole grain bread (day old is best), cut into 1/2-inch thick slices
  • 3/4 cup Gruyere cheese, shredded

Instructions

  • Heat a large skillet over medium heat, and cook sausage for 5 minutes, until browned, breaking apart with a spatula. If there is fat, spoon out, and discard all but 2 teaspoons. Add onion and mushrooms to pan, season with salt and pepper, and cook for 8-10 minutes, stirring often, until golden brown. Remove from heat, and set aside.
  • Whisk together milk, Dijon mustard, dry mustard, nutmeg, eggs and a pinch of salt and pepper in a medium bowl.
  • Spray a 9×13 baking dish with olive oil or cooking spray, and arrange half of the bread slices along the bottom. Spoon half of the sausage mixture evenly over the bread, followed by 1/4 cup of cheese. Top with another layer of remaining bread, sausage and 1/4 cup cheese. Pour egg mixture evenly over the top. With the back of a spatula, press everything down to moisten with liquid. Cover with foil, and refrigerate overnight.
  • The next day, preheat oven to 350℉.
  • Top with the remaining 1/4 cup cheese, and bake uncovered for 40 minutes. Let stand 10 minutes, before slicing and serving.
Servings: 12
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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