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Sausage & Mushroom Strata

Coconut Milk replaces milk for a dairy-free strata.  Sausage and mushrooms are a classic combination for this hearty breakfast or brunch strata.  Assemble a day ahead for care-free entertaining!
TIME
30 minutes to assemble
Refrigerate overnight
70 minutes to bake
YIELD
Serves 8
INGREDIENTS
2 tablespoons olive oil
1 lb Italian bulk sausage, hot or sweet
1 large red onion, 1/2 “dice
1 large green or red bell pepper, 1/2“dice
4 cloves garlic, minced
1-16 oz package sliced mushrooms
2 teaspoons kosher salt
Fresh cracked pepper
7 cups cubed bread like ciabatta* (14-16 oz loaf)
12 large eggs
2-13.5 oz cans Coconut Milk (found in the baking section)
1 tablespoon Dijon mustard
1 tablespoon dried basil
Optional: 1 cup lactose free cheese such as Daiya
DIRECTIONS
Step 1
Grease a 9” X 13” baking dish. Heat olive oil in a large skillet over a medium-high temperature. Add sausage, stir-fry until broken up and starting to lose its pink color. Add onion, pepper, garlic, mushrooms and salt. Pepper to taste. Sauté until cooked. Transfer skillet ingredients to a large bowl and add bread. Mix well and pour into baking dish. Distribute evenly and refrigerate.
Step 2
Beat eggs, Coconut Milk, mustard and basil in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.
Step 3
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 60 minutes. Sprinkle with cheese (if desired) and bake 10 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.
*TEST KITCHEN TIP:
Day old bread is the best use for this recipe.  Rosemary or roasted garlic and olive oil ciabatta adds a delicious extra flavor. Cut bread a day or two before and leave on a cookie sheet to dry for best results.  Total time does not reflect this step.

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