Turkey-Mushroom Strata

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 39%
  • Fat: 10.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.4g
  • Carbohydrate: 17.1g
  • Fiber: 1.1g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 665mg
  • Calcium: 0.0mg


  • 5 (1.4-ounce) sourdough rolls
  • Vegetable cooking spray
  • 1 pound turkey breakfast sausage
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 1 (8-ounce) package presliced mushrooms
  • 1/3 cup finely chopped onion (about 1/3 small onion)
  • 1 1/2 cups fat-free milk
  • 1 cup fat-free egg substitute
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard


  1. Cut sourdough rolls into 1-inch cubes; layer evenly in a 13- x 9- x 2-inch baking dish coated with cooking spray. Set aside.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add sausage, and cook until sausage is browned, stirring until it crumbles; drain if necessary. Layer sausage and cheese over bread cubes.
  3. Add mushrooms and onion to skillet; cook over medium-high heat, stirring constantly, 4 minutes or until tender. Layer over cheese in baking dish; set aside.
  4. Combine milk and remaining 4 ingredients, stirring until smooth. Pour over bread-mushroom mixture in baking dish. Cover and chill at least 8 hours or overnight.
  5. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
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