This delightful casserole is a filling mainstay for our family’s Christmas Day brunch. Being able to assemble the recipe ahead of time is an added bonus.
—JULIE STERCHI CAMPBELLSVILLE, KY
PREP: 20 MIN. + CHILLING • BAKE: 35 MIN. + STANDING • MAKES: 8-10 SERVINGS
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 large eggs
1 cup 2% milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses.
2. Using a large bowl, whisk the remaining ingredients and pour over the cheese. Cover and refrigerate it overnight.
3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted near the center comes out clean.
FREEZE OPTION After assembling, cover and freeze the strata. To use, partially thaw it in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted near the center to come out clean.