Mushroom Sausage Strata Recipes

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MUSHROOM, SAUSAGE AND GRUYERE STRATA



Mushroom, Sausage and Gruyere Strata image

Provided by Marcela Valladolid

Categories     main-dish

Time 4h55m

Yield 8 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
1 clove garlic, minced
1/2 onion, finely chopped
2 cups chopped shiitake mushrooms
1 cup chopped oyster mushrooms
1 tablespoon finely chopped fresh thyme, plus thyme sprigs, for garnish
4 classic Italian sausages, chopped
2 cups whole milk
1 cup heavy cream
6 large eggs
Kosher salt and freshly ground pepper
2 cups grated Gruyere
4 cups stale baguette cubes
Oil, for greasing the pan
All-purpose flour, for flouring the pan
4 tablespoons (1/2 stick) butter
2 tablespoons all-purpose flour
1 cup chicken broth
Kosher salt and freshly ground pepper

Steps:

  • For the strata: In a large saucepan over medium-high heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Add the oyster and shiitake mushrooms and chopped thyme and saute until the mushrooms are tender, about 5 minutes. Remove the mushrooms to a plate. In the same saucepan, add the sausage and cook until no longer pink, about 5 minutes. Transfer the sausage to the plate, leaving the drippings behind for gravy (refrigerate the drippings until ready to make the gravy).
  • In a large bowl, whisk together the milk, cream and eggs. Season with salt and pepper. Add the cheese and reserved mushrooms and sausage to the mixture. Mix in the bread cubes. Refrigerate for at least 3 hours and up to 24 hours.
  • Preheat the oven to 325 degrees F.
  • Grease a bundt pan with oil. Add a little flour to the pan so the strata doesn't stick. Add the strata mixture to the pan and bake until deep golden brown, 50 to 60 minutes. Let cool slightly, then transfer to a plate.
  • For the gravy: While the strata is baking, heat the reserved sausage drippings in a saucepan over medium heat. Add the butter and cook until melted. Add the flour and continue to cook until the mixture starts to thicken, about 5 minutes. Gradually whisk in the chicken broth while cooking. Add a pinch of salt and some pepper.
  • Serve the strata with the warm gravy and garnish with fresh thyme sprigs.

MUSHROOM SAUSAGE STRATA



Mushroom Sausage Strata image

This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
10 slices whole wheat bread, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 large eggs
1 cup 2% milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses. , In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean. , Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 296 calories, Fat 19g fat (8g saturated fat), Cholesterol 170mg cholesterol, Sodium 491mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

SAUSAGE MUSHROOM STRATA RECIPE



Sausage Mushroom Strata Recipe image

Recipe is adapted from The Big Book of Breakfast.

Provided by Sandy

Time 1h15m

Number Of Ingredients 10

1 1/2 Tbsp butter
6 oz. button or cremini mushrooms (sliced)
8 slices day-old sourdough bread (crusts trimmed, buttered, and cut into 1/2-inch cubes)
12 to 16 oz. chicken sausage (cut into bite-sized pieces)
2 cups grated cheddar cheese
4 large eggs
2 cups whole milk or half-and-half
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp dry mustard

Steps:

  • In a medium skillet over medium heat, melt the butter. Add mushrooms and cook until tender, about 5 minutes.
  • Place half of the bread in a lightly sprayed or oiled 9-by-13-inch baking dish. Add sausage, mushrooms, half of the cheese, and remaining bread.
  • In a large bowl, combine the eggs, milk, salt, pepper, and mustard. Pour over the bread mixture and top with remaining cheese.
  • Cover with plastic wrap flush with the surface, and weight down with a glass dish on top to push the bread mixture to the bottom of the pan. Refrigerate overnight.
  • Let the dish sit out at room temperature for about 30 minutes before baking. Preheat the oven to 350 degrees. Bake, uncovered, until set and bubbly, about 45 to 50 minutes. Let stand for 10 minutes, then cut into squares and serve.

SAUSAGE AND MUSHROOM STRATA



Sausage and Mushroom Strata image

If you can, plan to make this Strata the night before you're going to serve it. It is even more flavorful when chilled overnight.

Provided by CaribbeanQueen

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb fresh mushrooms, sliced
1/4 cup butter
6 slices bread, crusts removed (I prefer sour dough, but any bread will do)
1/2 lb pork sausage, crumbled, cooked, drained
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper, freshly gound
1/2 teaspoon dried tarragon (optional)
2 eggs
1 cup milk
1 cup cheddar cheese, grated

Steps:

  • Heat 3 T. of the butter in a fry pan; add the mushrooms and saute' for 3 - 4 minutes or just until the juices begin to ooze out.
  • Cut bread into half-inch cubes. Sprinkle half of the cubes in the bottom of a buttered 8 - 9 inch square pan.
  • Distribute sauteed mushrooms over bread cubes. Top with the cooked sausage.
  • Add remaining 1 T. butter to fry pan. Saute' onions and celery until tender, about 3 - 4 minutes. Sprinkle over mushrooms and sausage.
  • Top with second half of bread cubes.
  • Mix mayonnaise, salt, pepper and tarragon (if using), eggs and milk. Pour over mixture in pan. Press down with a spoon to soak entire mixture with egg-milk mixture.
  • Sprinkle with cheese.
  • Cover and refrigerate 2 hours but preferably overnight.
  • Bake in a 325 degree oven for 55 minutes or until set and lightly browned.
  • Omit the sausage for a very good vegetarian option.

Nutrition Facts : Calories 701.5, Fat 51.9, SaturatedFat 22.2, Cholesterol 222.9, Sodium 1742.2, Carbohydrate 33.8, Fiber 2, Sugar 5.9, Protein 26.1

SLOW-ROASTED PORK AND MUSHROOM STRATA



Slow-Roasted Pork and Mushroom Strata image

We like to include a strata in our weeknight meal lineup because it's the perfect vessel for pre-cooked proteins and vegetables - just whisk up the custardy base, fold in your bread and then throw it in the oven when you're ready to eat! We love the combination of creamy fontina, roasted mushrooms and fork-tender pork (start by making a batch of Meal-Prep Roasted Mushrooms and Meal-Prep Slow Roasted Pork for ease).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray, for the baking dish
1 1/2 cups whole milk
1/3 cup heavy cream
2 teaspoons roughly chopped fresh thyme (from about 6 sprigs)
Pinch cayenne pepper
5 large eggs
Kosher salt and freshly ground black pepper
8 ounces crusty bread, such as sourdough or white, cut into 1-inch cubes (about 2 1/2 cups lightly packed)
1 1/2 cups shredded roasted pork
1 cup roasted sliced mushrooms
3/4 cup shredded fontina
Chopped fresh parsley, for serving

Steps:

  • Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray.
  • Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina.
  • Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve.

MUSHROOM AND CHEESE STRATA



Mushroom and Cheese Strata image

Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.

Provided by Bev I Am

Categories     Breakfast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or 2 tablespoons butter
4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini)
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Fontina cheese (1 ounce)
2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley)
5 cups French bread or 5 cups Italian bread, cubes
2 ounces prosciutto or 2 ounces Canadian bacon, chopped
4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated
1 3/4 cups milk
1/2 cup single cream or 1/2 cup light sour cream
1 tablespoon dijon-style mustard
1/8 teaspoon pepper
fresh thyme sprig

Steps:

  • Preheat oven to 325 degrees F.
  • In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
  • Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
  • Remove from heat.
  • In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
  • In a greased 2-quart square baking dish place half of the bread cubes.
  • Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
  • Top with the remaining bread cubes.
  • In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
  • Pour over layers in dish.
  • Cover and chill in the refrigerator for 2 to 24 hours.
  • Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes.
  • To serve, cut into squares; garnish with fresh thyme sprigs.

EASY SAUSAGE STRATA



Easy Sausage Strata image

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Provided by LISAJANI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 10h

Yield 8

Number Of Ingredients 7

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  • Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
  • Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  • Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g

ITALIAN SAUSAGE STRATA



Italian Sausage Strata image

When our family sits down for breakfast on days when this do-ahead dish is on the menu, I can relax and join them. I like to serve it with fresh fruit and homemade rolls. Plus, it adds a nice touch to a celebration brunch.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

1/2 cup butter, softened, divided
12 to 16 slices day-old bread, crusts removed
1/2 pound fresh mushrooms, sliced
2 cups sliced onions
Salt and pepper to taste
1 pound bulk Italian sausage, cooked and drained
3 cups shredded cheddar cheese
5 large eggs, lightly beaten
2-1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon ground mustard
2 tablespoons minced fresh parsley

Steps:

  • Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish., In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 340 calories, Fat 25g fat (14g saturated fat), Cholesterol 161mg cholesterol, Sodium 574mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

OVERNIGHT ASPARAGUS MUSHROOM STRATA



Overnight Asparagus Mushroom Strata image

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Provided by Shandeen Gemanis

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h15m

Yield 8

Number Of Ingredients 13

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
  • Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
  • Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
  • The next day, preheat oven to 375 degrees F (190 degrees C).
  • Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
  • Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g

MUSHROOM AND THREE-CHEESE STRATA



Mushroom and Three-Cheese Strata image

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Categories     Cheese     Dairy     Egg     Mushroom     Vegetable     Breakfast     Bake     Vegetarian     Goat Cheese     Parmesan     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup (1/2 stick) butter
1 pound fresh shiitake mushrooms, stemmed, caps sliced
8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)
2 1/4 cups whole milk
1 1/2 cups half and half
5 large eggs
3/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)
1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
  • Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
  • Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
  • Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bake strata uncovered until firm in center, puffed and golden, about 1 hour.

SAUSAGE AND SWISS CHARD STRATA



Sausage and Swiss Chard Strata image

Something like a cross between an omelet casserole and bread pudding, strata is perfect for serving a crowd at breakfast or brunch as it can be made ahead of time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 8

1 pound bulk sweet or spicy Italian sausage
2 shallots, finely chopped
1 bunch Swiss chard (1 pound), stems diced medium, leaves torn into 2-inch pieces and rinsed
Coarse salt and ground pepper
1 day-old baguette, cut into 1/2-inch slices
2 1/2 cups whole milk
7 large eggs, lightly beaten
1 cup shredded Gruyere cheese (3 ounces)

Steps:

  • Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
  • Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
  • Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 474 g, Fat 29 g, Fiber 2 g, Protein 25 g

CHEESY KALE AND MUSHROOM STRATA



Cheesy Kale and Mushroom Strata image

Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.

Provided by Deb Perelman

Categories     Bon Appétit     Casserole/Gratin     Egg     Breakfast     Bread     Mushroom     Leek     Kale     Cheese     Milk/Cream     Dinner     Brunch     Small Plates     Kid-Friendly     Holiday 2018

Yield 8 servings

Number Of Ingredients 14

13 oz. sourdough or country-style bread, cut into 1 1/2" pieces (about 7 cups)
2 Tbsp. extra-virgin olive oil
8 oz. crimini mushrooms, sliced 1/4" thick
2 garlic cloves, thinly sliced
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
2 Tbsp. unsalted butter, divided
3 leeks, white and pale green parts only, halved lengthwise, sliced crosswise 1/4" thick
1 bunch curly kale, ribs and stems removed, leaves torn into 2" pieces
8 large eggs
2 Tbsp. whole grain Dijon mustard
2 1/2 cups whole milk
5 1/2 oz. Gruyère or Comté cheese, coarsely grated, divided
2 oz. Parmesan, finely grated, divided

Steps:

  • Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
  • Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
  • Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
  • Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
  • Do Ahead
  • Strata can be baked 3 days ahead. Let cool completely; cover and chill.

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From blog.wellshirefarms.com


SAUSAGE-KALE BREAKFAST STRATA - THE PIONEER WOMAN
2012-01-25 Set aside. Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and …
From thepioneerwoman.com


SAUSAGE STRATA | SPOON FORK BACON
2021-12-22 Transfer sausage to bowl and set aside. Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper. Add spinach and continue to sauté …
From spoonforkbacon.com


BREAKFAST STRATA W/ MUSHROOMS, CARAMELIZED ONIONS & GOAT CHEESE
2015-12-22 Add the caramelized onions to the mushrooms and set aside. In a medium bowl, whisk eggs, milk, sour cream, salt and pepper. In a large bowl, add the toasted cubed bread. …
From feastingathome.com


BREAKFAST SAUSAGE, MUSHROOM, AND SPINACH STRATA {LACTOSE-FREE}
2014-11-20 Turn the heat down to medium, and to the same skillet, add the onion, mushrooms, and ¼ teaspoon salt. Cook until the veggies are softened, about 10 minutes, stirring …
From anediblemosaic.com


SUNDAY SAUSAGE STRATA RECIPE | EATINGWELL
Advertisement. Step 2. Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper …
From eatingwell.com


LAID BACK BRUNCHING: MUSHROOM, SAUSAGE + CHEDDAR BREAKFAST …
2015-12-28 In another large bowl, combine bread cubes, sausage and mushroom/pepper mixture. Pour in egg mixture and stir to combine. Pour in egg mixture and stir to combine. Pour …
From theinspiredhome.com


EASY BREAKFAST FOR A CROWD: SPRING STRATA WITH ASPARAGUS AND …
2018-08-10 This one is packed with crumbled pork sausage, mushrooms, asparagus, leeks, and cheese. Featured Video. It's ideal for brunch not only because it packs everything into a …
From seriouseats.com


10 BEST SAUSAGE MUSHROOM CASSEROLE RECIPES | YUMMLY
2022-06-03 fresh mushrooms, black pepper, cream of mushroom soup, garlic cloves and 5 more Marsala Chicken-and-Mushroom Casserole KrystinRyan salt, flour, long grain rice, …
From yummly.com


MUSHROOM STRATA RECIPE WITH BACON AND CHEESE - GRUMPY'S …
2020-12-18 In a large mixing bowl, whisk together the milk, eggs, thyme, salt, and pepper until thoroughly combined. Pour the milk mixture over the bread mixture. Cover and refrigerate 8 …
From grumpyshoneybunch.com


20 GREAT STRATA RECIPES FOR EVERY MEAL | MYRECIPES
2020-10-01 In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat …
From myrecipes.com


BREAKFAST STRATA WITH SAUSAGE, MUSHROOMS, AND MONTEREY JACK
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi …
From cooksillustrated.com


OVERNIGHT MUSHROOM ARTICHOKE STRATA - LIVELY TABLE
2022-02-28 Cut bread into ½-inch cubes. In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Add bread cubes and thyme. Stir and set aside. In a large nonstick …
From livelytable.com


SAUSAGE, CHEESE & MUSHROOM STRUDEL RECIPE - AN ITALIAN IN MY …
2021-03-05 Instructions. In a large frying pan add the olive oil, minced shallot, sliced mushrooms, chopped sausage, parsley, oregano, salt & pepper, cook for about 10-15 …
From anitalianinmykitchen.com


MUSHROOM BACON BREAKFAST STRATA - THE PIONEER WOMAN
2009-06-12 Directions. Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet (don’t clean skillet first) …
From thepioneerwoman.com


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