New Years Brunch – Sausage and Mushroom Strata

There is something pretty symbolic about a New Year. It’s like leaving the past year behind with all its ups and its downs and getting a fresh start.  I like to stop and think about all the things that took place the year before and look forward to all the things to come in the year ahead. What will happen, where will I go, what will I see and what will I do. It’s pretty exciting stuff.

With that said, I like to start my New Year with family, friends and brunch. Since most people are up enjoying the festivities the night before I like to make the morning brunch preparations super easy and there is nothing easier than a strata. Strata’s are basically savory bread puddings that can take all kinds of variations. I like to make mine with breakfast sausage, mushrooms and lots of cheese. The best thing about strata’s is that you can make them the day before and then pop them in the oven when you are ready. I love that.

Paired with some sweet baked goods, fresh fruit and a mimosa or two and you have got yourself a party.

Here are all of the ingredients in one mixing bowl ready to be stirred and then divided into the buttered casserole dish or individual baking dishes.

The egg, milk and bread mixture in on the bottom and has been resting. You will see my onion and mushroom mixture cooked as well as the breakfast sausage. Add the cheese and stir.

Delicious.

Just out of the oven.

What a glorious sight.

I hope you have a wonderful New Years day brunch.

much love!

jess

PRINTRECIPE

Sausage & Mushroom Breakfast Strata

1/2 lb. lean sausage
1 container crimini mushrooms, sliced
1 red onion, finely diced
¼ cup chopped parsley
2 cup milk
1 teaspoon salt
½ tsp pepper
1 teaspoon dry mustard
8 eggs
5 slices sourdough bread, cubed
1 ½ cups grated cheddar cheese

In a large bowl whisk eggs, milk, dry mustard, salt and pepper. Cube bread and add to egg mixture ensuring that the bread gets covered in egg. Stir occasionally.  Brown sausage, drain and add to egg and bread mix. Cook onions until soft, then add in mushrooms and cook down – about 5 minutes. When soft, add to the mixture. Stir in cheese and parsley reserving a small amount of each to sprinkle on the top.

Pour mixture in a buttered casserole dish. For individual servings, split between dishes and place on a tray before chilling and baking.

Refrigerate at least 2 hrs, overnight is preferable.

Bake at 350 degrees for 45 minutes. Time will vary for individual servings based on dish size.

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