Sausage & Mushroom Strata

In this recipe

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!
Yield

Serves 8

Time

30 minutes to assemble
Refrigerate overnight
70 minutes to bake

Ingredients
Directions
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.
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.
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.