This strata is like a savory bread pudding—custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes—serious 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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