Categories: Breakfast
Ingredients
- 1 lb. bulk pork sausage
- 10 cups cubed day-old French bread
- 2 cups shredded sharp cheddar cheese
- 4 oz. can mushroom stems and pieces, drained
- 5 green onions, chopped
- 6 large eggs
- 2 3/4 cups half-and-half cream
- 4 oz. can chopped green chiles, drained
- 1 1/2 tsp Worcestershire
- 1/2 tsp salt
- 1/4 tsp ground mustard
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/8 to 1/4 tsp hot pepper sauce
Directions
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In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13×9-inch baking dish. Top with cheese, mushrooms, green onions and cooked sausage.
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In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight.
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Preheat oven to 350. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.