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Italian Sausage Strata

 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


  • 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 Johnsonville® Mild Ground Italian 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


  • 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.
Nutritional 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.