Bursting with savory sausage, tender mushrooms, soft bread pieces, and melty cheddar, this breakfast strata is packed with so much delicious flavor and texture. It will leave you wanting seconds (and maybe even thirds).
Tips and Variations
The great thing about this strata is it’s entirely customizable! Replace the cheese, vegetables, meat, or even the milk with different ones of equal amounts! Peppers, onions, kale, bacon, diced ham, shredded beef, gruyere, Monterey Jack, mozzerella. Any of these would be delicious!
I used ciabatta bread, but other crust breads would be sourdough, french bread, baguette, foccacia. You may dice the bread up the night before and leave it out on an uncovered sheet pan to let it dry out a bit.
To make smaller portions, spray a muffin pan well with pan spray and then spoon the mixed strata into the wells. Bake for 20-25 minutes, until the liquid has set and there is only a slight wobble to them. Let them cool for 10-15 minutes before loosening them from the sides with a knife. Remove from the pan and serve. You may alternatively line the muffin wells with any muffin liners that stand up above the lip of the wells, but I recommend spraying the insides of the liners lightly with pan spray.
Storing Leftovers
Make ahead! Once the bread and fillings have been tossed with the egg mixture, this can be covered and set in the fridge overnight. It’s a great option for when you want to prep the night before and then pop it in the oven first thing in the morning.
Cover leftovers tightly with plastic wrap or transfer them to an airtight container before storing them in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45-60 seconds, or reheat the entire strata in the oven at 350 degrees Fahrenheit for 10-15 minutes, until it is warmed through to 165 degrees Fahrenheit.