Egg and Sausage Strata - Cheap, Nutricious, Filling

The Internet has a gazillion recipes for these sausage and egg stratas, but I couldn't find this one, which was delicious.  These assemble ahead and bake later dishes are a godsend for a busy hostess, which was me, this weekend. This serves 8.


Egg and Sausage Strata

 1 lb. bulk sausage, pork or turkey.  I used Jimmy Dean.  Beware!  Some sausage now comes in 12 oz. rolls.  
6 slices bread with crusts removed.   A white bread with some "body" works best. 
2 cups milk.  Used whole milk but believe 2% would be fine, too.
6 large eggs
2 Tablespoons Worcestershire sauce
1 T. Dijon (or other) mustard
1 t. salt 
1/2 lb grated cheddar cheese (I bought pre-grated on sale)
8 oz. mushrooms sliced and sauteed 
1 medium white onion chopped


Spray or great a 9" x 12" rectangular baking dish.  Cut trimmed bread into cubes and line the dish. 

Cook sausage in a skillet, breaking it up.  Drain, if necessary and spread around on top of the bread cubes.
Saute onion and set aside.  In the same skillet, saute the mushrooms.  Add to the onions and mix.  Spread the onion/mushroom mixture over the sausage. 
Sprinkle the grated cheese on top of the mushroom/onion mixture.
Beat eggs, milk, Worcestershire sauce, mustard and salt together.  Pour over the casserole.  
Cover and refrigerate overnight.
Bake uncovered at 350 degrees for 45 minutes.


I served this for Mother's Day brunch with sauteed cherry tomatoes and small, individual  pan fried ham steaks.  
You can freeze this after assembling and thaw before cooking.  You may also freeze after cooking and thaw and add a little milk before heating.  
I kept the assembled casserole covered tightly in the fridge for two days and it was fine. 
Omit the sausage or substitute a meatless product and you have a fine vegetarian entree.