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Recipe Thursday-Breakfast Strata with Sausage, Mushrooms & Monterey Jack

Posted on October 13th, 2011 | Posted in Breakfast and Brunch, Recipes

Whenever I hear the word strata I think of the movie The Family Stone (one of my Christmas movie favorites), where there is a breakfast strata recipe that becomes the main focal point of a few scenes. The recipe is even featured in the extras on the DVD. Well, I have wanted to make that recipe, but I guess it will just have to wait, because instead I made a Breakfast Strata with Sausage, Mushrooms and Monterey Jack from my trusted America’s Test Kitchen Family Cookbook! What a tease right? I will let you know when I actually make the strata from The Family Stone…I doubled this breakfast strata recipe for a get together with the ladies that I grew up with. It was a nice choice for me, because I was able to prep it the night before and just pop it in the oven before everyone arrived. It also made delicious leftovers.

Breakfast Strata with Sausage, Mushrooms and Monterey Jack

Yield 6 Servings


8-10 slices supermarket French or Italian bread (8 ounces), sliced 1/2 inch thick (991741)
4 tablespoons unsalted butter, softened (880000)
8 ounces bulk sausage, crumbled (KNZ1275)
4 medium shallots, minced (about 1/3 cup)
8 ounces white button or baby portabella mushrooms, cleaned and quartered
½ cup dry white wine (991270)
6 ounces Monterey Jack cheese, grated (about 1½ cups), divided(774303)
6 large eggs (EGG011)
1¾ cups half-and-half (HPH012)
Table salt and ground black pepper (991861)


Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.

Melt the remaining 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Lightly brown and crumble sausage, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer. Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Return the skillet to medium heat, add the wine, and simmer until reduced to ¼ cup, 2 to 3 minutes; set aside to cool.

Butter 8-inch square baking dish, arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of sausage mixture, then ½ cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining sausage mixture and another ½ cup cheese evenly over bread. Whisk eggs and parsley in medium bowl until combined; whisk in reduced wine, half-and-half, 1/2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down with 2 pounds of sugar in a ziplock bag, and refrigerate at least 1 hour or overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining ½ cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 70 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.

Recipe from The America’s Test Kitchen Family Cookbook

2 Responses to “Recipe Thursday-Breakfast Strata with Sausage, Mushrooms & Monterey Jack”

  1. Just made this recipe this morning… can’t wait to try it! Love that ATK family cookbook.

  2. Yes, I’m definitely a fan of this cookbook!

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