Happy holidays! Hope you are having a great week. As promised, here is the Holiday Strata recipe. That sweet guy I’m married to wants bacon waffles topped with strawberries. It sounds easy, but since we don’t have a waffle iron his Christmas dreams may not come true. Besides, I love the idea of throwing this in the fridge the night before Christmas. This is the strata I’ve been dreaming about this holiday. It’s appropriately named “Holiday Strata.” I’m sure that wasn’t an accident, but due to its simple rich flavor full of buttery and cheesy goodness. It’s from this amazing book that has everything breakfast you could possibly imagine!
1 1/2 Tbs butter
6 oz. mushrooms sliced
8 slices sourdough bread (crusts trimmed, bread buttered and cubed)
1 1/4 pounds link sausage (cooked and cut into bite sized pieces)
2 cups shredded cheddar
2 cups whole milk
1/2 tsp salt
1/8 tsp white pepper
1 teaspoon dry mustard
(Addendum: I made this Christmas morning…it was awesome, but on the moist side. I will only use 1.5 cups milk next time. I used regular JC potter sausage, but next time, I will use the spicy JC Potter sausage.)
-Over medium heat melt butter, sauté mushrooms until tender
-Place half the bread in sprayed pan, add sausage, mushrooms, half of the cheese and remaining bread.
-Whisk eggs, milk, salt, pepper, and mustard.
-Pour egg mixture over bread mixture.
-Sprinkle with remaining cheese.
-Cover and refrigerate overnight.
Christmas morning heating:
*Bring strata to room temp*
Preheat oven to 350F.
Bake uncovered 45-50 min.
Let stand for ten minutes.
Cut in squares.
(Instead of sausage links I think I’m going to just use spicy sausage. It will be amazing either way!)