Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

My family spent a few days visiting friends in Austin, Texas. We had never been to hill country and had the opportunity to enjoy some great food and music. We also spent quality-time with friends who are more than fun.  They kept us laughing and smiling our entire vacation.  Each night, we went to bed with full bellies and near exhaustion.

Our friend Debbie is a planner by nature, and the cookbook, The Best Make Ahead Recipe Cookbook is one of her favorites. With another fun filled day ahead of us, Debbie made this wonderful breakfast strata the night before and baked it in the morning.

If you have guests and don’t want to spend a lot of fuss time in the kitchen, then I recommend that you save this recipe.

Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
Serves A Crowd
Recipe from: The Best Make-Ahead Recipe and our friend Debbie

Ingredients:
16-20 (1/2-inch thick) slices supermarket French or Italian bread
4 tablespoons (1/2 stick) unsalted butter, softened, plus extra for the baking dish
1 pound bulk breakfast sausage
2 large shallots, minced (about 1/2 cup)
1 pound white button mushrooms, wiped clean and quartered
Salt and ground black pepper
1 cup dry white wine or vermouth
12 ounces Monterey Jack cheese, shredded (about 3 cups)
12 large eggs
3-1/2 cups half-and-half
3 tablespoons minced fresh parsley leaves
Directions:
1. Adjust 2 oven racks to the upper middle and lower middle positions and heat the oven to 325 degrees. Spread the bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating the baking sheets halfway through the baking time.  Let the bread cool completely and then spread buter evenly over 1 side of each bread slice.
2. Meanwhile, cook the sausage in a medium nonstick skillet over medium heat, breaking the meat into small pieces with a wooden spoon, until beginning to brown, about 7 minutes.  Stir in the shallots and cook until softened, about 3 minutes.  Stir in the mushrooms and cook until their liquid is released, about 10 minutes.  Transfer to a medium bowl and season with salt and pepper to taste.  Add the wine to the skillet and simmer over medium-high heat until reduced to 1/4 cup, about 5 minutes; set aside to cool.
3. Butter a 13 by 9-inch baking dish and tightly fit half of the bread slices, buttered sides up, into a single layer in the dish.  Sprinkle half of the sausage mixture, then 1 cup of the cheese evenly over bread slices. Repeat with the remaining bread slices, sausage mixture, and 1more cup of the cheese.
4. Whisk the eggs in a large bowl until combined, then whisk in the reduced wine, half-and-half, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.  Pour the egg mixture evenly over the bread layers and sprinkle the remaining 1 cup cheese evenly over the top.
5. To Store: Wrap the strata tightly with plastic wrap, pressing the wrap flush to the surface of the strata.  Weigh the strata down and refrigerate for at least 8 hours or up to 24 hours.
6. To Serve: Adjust an oven rack to the middle position and heat oven to 325 degrees. Meanwhile, unwrap the strata and let it sit at room temperature for 20 minutes.  Bake the strata, uncovered, until puffed and the edges have pulled away slightly from the sides of the dish, about 1 hour and 20 minutes.  Cool on a wire rack for 5 minutes before serving.
Enjoy!

“The University of Florida may be in Gainesville, but the Gator Nation is everywhere”

51 thoughts on “Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

  1. I've always wanted to go to the hill country in Texas. I understand it's beautiful.I have a similar recipe to this one and often make it when we have guests.

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  2. Well yeah, Go Gators!This strata looks really good! It has a few more special added ingredients than mine does. I need to try this one (if I can ever plan far enough ahead).

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  3. Ha! I love the plates, and power to the gators!I am going to be in Florida and Georgia in a few weeks fishing at a cabin, so excited- and who says blog people are not nice, lolI love that cookbook! love love it and would love me some of that strata dahlin'!

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  4. Strata is the best for a crowd. Looks amazing! I wonder if you could sub cilantro for the parsley… I just love cilantro so much 🙂 I also need to look for that cookbook!

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  5. Glad you had such a wonderful vacation with friends. This post helps me to realize that I need to do more make ahead recipes myself. The strata looks excellent.

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  6. That really does sound wonderful! It's been a long time since I made something like that. I raised 4 sons and used to make everything BIG…oh and we lived in Texas! heehee! Thanks for the recipe! ♥

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  7. Glad you had a nice vacation!Looks delicious! I could use a recipe for a crowd, my son's friends will be home from college soon and those big appetites will be stopping by for breakfast, I'm sure! Copied and saved, thanks!

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  8. oh, wow! I want to make this over the weekend. Love that you can make it ahead of time, and white wine in a strata? I'm sure this is delectable.

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  9. I've made one similiar that was great. But yours has white wine which I'll bet makes it better. Going to try it. I'm hungry and drooling just looking at that pretty dish.

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  10. Velva, it looks like you've been taking a walk on the bucolic side of life lately. I love all of the animal pictures. That strata looks delish!

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  11. Yum, yum, yum! That looks wonderful. I was thinking halving the recipe for my family but as I type this I think we'd need the a big one.Happy Friday!~ingrid

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  12. Stratas are wonderful dishes, Velva. Make the night before and stick in the oven the next day! We have a traditional one we do every Christmas, bacon on top, and another I do with ham and broccoli for dinner. I am loving the ingredients in this one and will copy right now and make it ASAP.

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  13. I'm always looking for do-ahead dishes for dinner parties so I'm not running around like a mad-woman when guests arrive. Will definitely be adding this strata to my repertoire; might try with hot Italian sausage since that is my favorite variety.

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