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Italian Sausage Strata

When our family sits down for breakfast on days when this do-ahead dish is on the menu, I can relax and join them. I like to serve it with fresh fruit and homemade rolls. Plus, it adds a nice touch to a celebration brunch.

12 ServingsPrep: 20 min. + chilling Bake: 1 hour

Ingredients

1/2 cup butter, softened, divided
12 to 16 slices day-old bread, crusts removed
1/2 pound fresh mushrooms, sliced
2 cups sliced onions
Salt and pepper to taste
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
3 cups (12 ounces) shredded cheddar cheese
5 eggs, lightly beaten
2-1/2 cups milk
1 tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon ground mustard
2 tablespoons minced fresh parsley

Directions

Using 1/4 cup butter, spread one side of each bread slice with
butter. Place half of the bread, butter side down, in a greased
13-in. x 9-in. baking dish.
In a large skillet, saute the mushrooms and onions in remaining
butter. Sprinkle with salt and pepper. Spoon half of the mushroom
mixture over bread in prepared pan. Top with half of the sausage and
cheese. Layer with the remaining bread, mushroom mixture, sausage
and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard,
nutmeg and ground mustard. Pour over cheese. Cover and refrigerate

2 of 2

Italian Sausage Strata (continued)

Directions (continued)

overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered,
at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or
until a knife inserted near the center comes out clean. Sprinkle
with parsley. Let stand 10 minutes before serving. Yield: 12
servings.

Nutrition Facts: 1 serving (1 piece) equals 340 calories, 25 g fat (14 g saturated fat), 161 mg cholesterol, 574 mg sodium, 13 g carbohydrate, 1 g fiber, 16 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.