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Mushroom Sausage Strata Recipe
Mushroom Sausage Strata Recipe photo by Taste of Home

Mushroom Sausage Strata Recipe

Read Reviews (6)
5 6
Publisher Photo
This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! -Julie Sterchi, Jackson, Missouri
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + standing
MAKES: 8-10 servings

Ingredients

  • 1 pound bulk pork sausage
  • 10 slices whole wheat bread, cubed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 6 eggs, lightly beaten
  • 1 cup 2% milk
  • 1 cup half-and-half cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 296 calories, 19 g fat (8 g saturated fat), 170 mg cholesterol, 491 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses.
  2. In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.
Originally published as Mushroom Sausage Strata in Taste of Home December/January 2003, p33

Nutritional Facts

1 serving (1 each) equals 296 calories, 19 g fat (8 g saturated fat), 170 mg cholesterol, 491 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein.

Enjoy this recipe with a sparkling wine.

Reviews for Mushroom Sausage Strata(6)

AVERAGE RATING
   (6)
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 (6)
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MY REVIEW
Reviewed Mar. 20, 2014

I did leave out the worcestershire, and used ham and sausage, best strata I have ever had! Made it for my friends and they all had to have the recipie, what a hit! Also had to use evaported milk because I did not have 1/2 &1/2.

MY REVIEW
Reviewed Jul. 13, 2012

I actually made this for dinner tonight. I stumbled upon it while looking for something to do with ground sausage. I sauteed an onion with the sausage, used 12 ounces of mushrooms, and used skim milk and fat free half and half. I just had it in the fridge for an hour or so. This was a nice surprise. Everyone liked it. I will make this again.

MY REVIEW
Reviewed Dec. 20, 2010

WONDERFUL!

MY REVIEW
Reviewed Dec. 3, 2008

you can also use hash browns instead of the bread

MY REVIEW
Reviewed Dec. 3, 2008
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