Breakfast Strata with Sausage and Mushrooms is a savory, make-ahead breakfast casserole made with day old bread, eggs, cheese, sausage and mushrooms.
Breakfast Strata with Sausage and Mushrooms
You can make this with just about anything, just use your imagination! More great holiday breakfast and brunch casseroles I love for the holidays or large gatherings are this Crustless Sausage and Spinach Quiche, Bacon, Spinach Breakfast Casserole, Spinach, Feta and Artichoke Breakfast Bake and this Sausage Cheese and Veggie Egg Bake.
Healthy Breakfast Strata
A breakfast strata is sort of a savory breakfast french toast. It’s perfect for entertaining because you have to prepare everything the night before and let it sit overnight in the refrigerator. Next morning, pop it in the oven and breakfast is done.
Breakfast Strata Variations
- You can easily swap out the mushrooms for asparagus or bell peppers.
- Use diced ham or cooked bacon instead of sausage.
- Omit the meat to make it vegetarian.
- Make it with any cheese you like. Gruyere would be a delicious option.
Enjoy, whatever flavor combination you come up with!!
More Breakfast Casseroles You Will Love
- Crustless Sausage and Spinach Quiche
- Bacon, Spinach Breakfast Casserole
- Spinach, Feta and Artichoke Breakfast Bake
- Sausage Cheese and Veggie Egg Bake
- Baked Oatmeal
Breakfast Strata with Sausage and Mushrooms
Ingredients
- 8 oz wheat ciabatta bread or sour dough, cut into 1-inch cubes
- 12 oz turkey breakfast sausage or chicken sausage, casings removed
- 2 cups fat-free milk
- 1-1/2 cups reduced-fat shredded sharp cheddar cheese 4 ounces
- 10 large eggs
- 1/2 cup chopped green onions
- 1 cup sliced mushrooms
- 1/2 tsp paprika
- 1 tsp kosher salt
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 400F.
- Arrange bread cubes on a baking sheet. Bake at 400° for 8 minutes or until toasted.
- Heat a medium skillet over medium-high heat. Add sausage to pan; cook 7 minutes or until browned, stirring to crumble.
- Combine milk, cheese, eggs, Parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk.
- Add bread, sausage, scallions and mushrooms, tossing well to coat bread. Spoon mixture into a 13x9-inch baking dish. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°F.
- Uncover casserole.
- Bake at 350° for 50 minutes or until set and lightly browned.
- Cut into 8 pieces; serve immediately.
Excellent! Made it on Christmas Day and also for a football party. It was gone
My husband says this is the best thing he has ever had for breakfast.
love it!
Just had this for breakfast this morning and we absolutely loved it! I would love to have this again Christmas morning and was wondering what’s the maximum amount of time you’d recommend keeping it in the fridge before baking? We host Christmas Eve, so making it the night before wouldn’t be possible .. Would it it okay to have it sit for a full day?
Hello!! I have made this and I love it! I was wondering if you could freeze this recipe and if so, should it be baked or unbaked?
I have not tried this but I probably freeze after baking.
Thank you for this recipe! Would it be okay to only refrigerate for 5-6 hours before cooking?
This was really good! I will definitely make this again!
Hi! If I make this and there are leftovers, what is the best way to reheat?
Thank you!
Should I cut the bread and let it sit over night before making the casserole to soak over night?
I couldn’t find whole wheat ciabatta bread, so I used whole wheat hamburger buns (just the cheap kind). I started to prep this and was excited to try it when I realized the recipe required an overnight soak. Well, I couldn’t wait so I left it soak for an hour or so and the buns had most of the liquid soaked up. So, I threw it in the oven and voila! It was fantastic:)
If you can’t eat mushrooms, what do you suggest as a possible substitute?
You can omit them, or add your favorite veggie(s) 🙂
How much egg substitute do you use? The directions say to add egg substitute but I don’t see it listed under ingredients. Thanks!