Evening Edge
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DEL.ICIO.USSausage, Cheddar and Mushroom Strata
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Whether baked, fried or boiled, the dependable egg comes through in every situation. No matter what Mom is in the mood for, you’ll find a match for her desires and your skill level. Use a bakery-style loaf of bread, which you can cut into the thickness needed.
Strata, an Italian-style bread pudding, is the ultimate breakfast make-ahead dish as well as a great way to use up leftover bread. If you want a strata for kids to make that doesn’t involve any precooking of ingredients, substitute chopped ham for the sausage and omit the mushrooms (or use a ready to go veggie like frozen spinach). Choose your favorite cheese; Swiss also works well.
Leave bread out for several hours to go stale. Use enough bread to loosely fill the baking dish. Depending on the size of your loaf, it should take about 7 to 9 (inch-thick) full-size loaf slices or about 15 baguette slices.
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 6
Ingredients:
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1/2 pound bulk breakfast sausage
1 (8-ounce) package sliced mushrooms
5 eggs
1 1/4 cups milk
8 (inch-thick) stale slices white bread, torn into large pieces
1 cup shredded cheddar cheese
Instructions:
Coat an 8-by-8-inch baking pan with nonstick spray.
In a skillet over medium heat, sauté the sausage until just cooked through. Add mushrooms and cook until liquid is released and mushrooms are softened.
In a large bowl, beat eggs. Add milk and stir well to combine. Add bread, cheese and sausage mixture and stir well to combine. Transfer to baking dish. Cover with plastic wrap, pressing down to submerge the bread (if you have a couple of boxes of brown sugar, place on top to weigh it down). Refrigerate overnight.
When ready to bake, preheat oven to 350 degrees. Remove plastic and cover baking pan with foil. Bake for 40 minutes. Remove foil and bake for 10 to 15 minutes or until a knife inserted in the center comes out clean and strata looks puffy. Let cool for 5 to 10 minutes before serving.
In a skillet over medium heat, sauté the sausage until just cooked through. Add mushrooms and cook until liquid is released and mushrooms are softened.
In a large bowl, beat eggs. Add milk and stir well to combine. Add bread, cheese and sausage mixture and stir well to combine. Transfer to baking dish. Cover with plastic wrap, pressing down to submerge the bread (if you have a couple of boxes of brown sugar, place on top to weigh it down). Refrigerate overnight.
When ready to bake, preheat oven to 350 degrees. Remove plastic and cover baking pan with foil. Bake for 40 minutes. Remove foil and bake for 10 to 15 minutes or until a knife inserted in the center comes out clean and strata looks puffy. Let cool for 5 to 10 minutes before serving.
Notes:
This dish calls for overnight refrigeration.
Nutrition:
Per serving: 441 calories (percent of calories from fat, 58), 20 grams protein, 26 grams carbohydrates, 1 gram fiber, 28 grams fat (12 grams saturated), 226 milligrams cholesterol, 679 milligrams sodium.
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