This is very important, are you listening? I have eaten this strata for every holiday breakfast as long as I can remember and this recipe is near and dear to the Cushing’s hearts. My mother is an excellent cook and never ceases to amaze us with this delicious breakfast strata (and later, a giant dinner feast!). I love being home for the holidays…
The best part about this is meal is that you can make it the night before and while your eyes are still half shut the next morning, just pop it into the oven and enjoy the savory aroma as you sip on a cup of joe.
- Vegetable oil
- 1 large onion, diced
- 6 slices of rye bread
- 2 tbsp Dijon Mustard
- 1 spicy Italian sausage
- 1 Italian sausage
- 1 1/2 cups of sharp white cheddar (we like Dubliner)
- 1 cup of sliced mushrooms (My dad and brother pick these out but mom and I can’t give ’em up)
- 1 large tomato
- 1 1/2 cups of milk
- 4 eggs
So just how in the world does this magnificent creation come together?
Preheat the oven to 300 degrees. Spray square baking dish with cooking spray, 8x8x2. Heat oil in skillet and and cook the onions and mushrooms. Add the sausage to brown the edges and break it into 1/2 in. pieces.
Spread Dijon onto the slices of rye and arrange mustard side up in the baking dish to cover the bottom. Layer a cup of cheese then pour half of the sausage, onion, mushroom mixture on top. Place the remaining slices of bread on top with Dijon side down. Add the rest of the sausage mixture and top with the tomato slices. Sprinkle with 1/2 cup of cheese.
Whisk the eggs and milk together and pour it over the strata.
Pop this baby in the oven for 30-45 minutes until it is cooked through in the center (it shouldn’t be jiggle). Let cool for 10 minutes. Finally, feed the fam a fantastic feast!
Stay tuned because the benefit of two LYK bloggers means you will get the recipes for two Christmas dinners, Morris and Cushing families are at it again!
Little Yellow Cushing Kitchen,