Shelly's Recipe

SAUSAGE AND EGG BRUNCH STRATA

Category: Breakfast Casseroles

1 1/2 lbs bulk pork sausage, spicy or mild
1 onion, chopped
1 lb fresh sliced mushrooms, sauteed in butter or 1 (10-oz) can sliced mushrooms, well drained
12 eggs
4 cups (1 quart) half and half cream or full-fat milk
1/4 tsp seasoned or white salt
1/2 tsp fresh ground black pepper
(1 to 2 day-old) French or Italian bread slices (use as many slices as needed, do not use thick sliced bread just regular thickness)
2 cups shredded cheddar cheese, divided
3 green onion, chopped

Grease a 13 x 9-inch baking dish. Line the bottom of the pan with enough bread slices to cover the bottom in one layer (you may need to slice off some of the bread edges) set aside.

In a skillet cook the sausage meat with onion until browned; drain fat.

In a large bowl whisk the eggs with half and half cream, black pepper and salt.

Spoon 1/2 of the cooked sausage mixture over the bread slices in the baking pan, then top with 1/2 of the mushrooms, then half of the green onions, then half of the shredded cheese. Drizzle 1 cup of the egg mixture over the top.

Repeat the layer with bread slices (use as many as needed to cover) cooked sausage mixture, mushrooms, shredded cheese then green onions. Slowly drizzle the remaining egg mixture over the top. Cover with plastic wrap, then gently push down the top with your hands to submerge the ingredients, then remove the plastic wrap.

Bake at 325 for about 50 minutes or until the egg mixture is just set. (If desired you may place under broiler heat to brown the top more.) Allow to sit for 15 minutes before slicing, then serve immediately.