Breakfast Strata
From smurfetta 16 years ago
- 60 minutes to make
- Serves 8
Prepare the night before and bake in the morning when you have guests. Especially helpful when the holiday season is upon us. I like it as a supper dish also.
Ingredients
- 8 ounces pork sausage, crumbled shopping list
- 1 pound mushrooms, cleaned, stemmed and thinly sliced shopping list
- Freshly ground black pepper, to taste shopping list
- seasoned toast points or rounds (about 8 ounces to cover baking dish) shopping list
- 1 1/2 cups whole milk shopping list
- 1/2 pound ricotta cheese,room temperature shopping list
- 1/2 cup all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 9 large eggs, lightly beaten shopping list
- 1 1/2 pounds monterey jack cheese, grated shopping list
- 1/4 pound sharp cheddar cheese, grated shopping list
- 1 cup broccoli florets steamed lightly shopping list
- 2 cups chopped chives shopping list
How to make it
- In a skillet over medium heat, brown sausage for 4 to 6 minutes. Add mushrooms and sauté until wilted, about 3 to 4 minutes. Season with freshly ground black pepper.
- Remove from heat and cool slightly.
- Spray a 15X10-inch baking pan with cooking spray.
- Line pan with seasoned toast points or rounds.
- Thoroughly combine milk and ricotta cheese.
- Whisk in flour, baking powder and salt.
- Add eggs, a little at a time, and whisk until fully combined.
- Stir in the sausage and mushrooms, grated cheese, broccoli florets and green onions.
- Pour into the baking dish and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.
- Preheat oven to 350 degrees.
- Remove mixture from refrigerator, uncover and bake for about 60 minutes or until golden brown and the center only slightly jiggles and the rest of the mixture is set.
- Cool for 10 minutes before serving.
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