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Savory Italian Sausage Strata

 Savory Italian Sausage Strata
Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California
12 ServingsPrep: 25 min. + chilling Bake: 1 hour + standing


  • 1 pound bulk Italian sausage
  • 1 loaf sourdough bread (1 pound), cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup thinly sliced green onions
  • 10 eggs, lightly beaten
  • 3 cups half-and-half cream
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded Italian cheese blend


  • 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. Layer with mushrooms, onions and sausage.
  • In a large bowl, whisk the eggs, cream, mustard and salt. Pour over
  • top; sprinkle with cheese. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 60-65 minutes or until a knife inserted
  • near the center comes out clean. (Cover loosely with foil if top
  • browns too quickly.) Let stand for 10 minutes before serving.
  • Serve immediately or before refrigerating and baking, cover and
  • freeze casserole for up to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove

2 of 2

Savory Italian Sausage Strata (continued)

Directions (continued)

  • from the refrigerator 30 minutes before baking. Bake according to
  • directions. Yield: 12 servings.
Nutritional Facts: 1 piece equals 414 calories, 25 g fat (11 g saturated fat), 242 mg cholesterol, 824 mg sodium, 25 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.