Sausage and Mushroom Strata

Both of these stratas are prepared the night before so you can just pop them in the oven in the morning.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 31%
  • Fat: 9.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.8g
  • Carbohydrate: 29.6g
  • Fiber: 2.3g
  • Cholesterol: 163mg
  • Iron: 2.1mg
  • Sodium: 777mg
  • Calcium: 188mg

Ingredients

  • 8 ounces hot turkey Italian sausage
  • 1 cup chopped onion
  • 1 (16-ounce) package presliced mushrooms
  • 2 cups 1% low-fat milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs
  • 12 ounces day-old Italian or French bread, diagonally cut into 1/2-inch-thick slices, divided
  • Cooking spray
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

Preparation

  1. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned; stir to crumble. Remove from pan. Add onion and mushrooms to pan; cook 5 minutes or until onion is tender and moisture evaporates. Remove from heat. Add sausage; stir to combine.
  2. Combine milk and next 5 ingredients (through eggs) in a medium bowl, stirring with a whisk.
  3. Arrange half of bread in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of sausage mixture evenly over bread; sprinkle with 1/4 cup cheese. Top with remaining bread. Spoon remaining sausage mixture over bread; sprinkle with remaining 1/4 cup cheese. Pour egg mixture evenly over bread mixture. Cover and chill overnight.
  4. Preheat oven to 350°.
  5. Bake, uncovered, at 350° for 35 minutes or until browned. Let stand 10 minutes before serving.
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