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Sausage and Mushroom Overnight Breakfast Strata

Author: Lisa Longley


  • French Bread about half a long loaf sliced into 1/2 inch pieces and dried overnight
  • 8 oz Sweet Italian Sausage I used Jennie-o turkey sausage links
  • 8 oz mushrooms
  • 8 oz Pepper Jack Cheese grated
  • 6 eggs
  • 1 1/2 cups half and half I used fat free
  • 1 tsp salt
  • 1/2 tsp pepper


  • Saute the the sausage over medium heat until no longer pink. Add the mushrooms and continue sautéing until they are fully cooked. Remove from the heat and set aside.
  • Whisk together the eggs, half and half, salt and pepper in a large bowl.
  • Spray an 8 by 8 baking dish with cooking spray. Cover the bottom of the dish with a layer of the sliced dry bread.
  • Using a slotted spoon, cover the bread with half of the sausage and mushroom mixture. Top it with a third of the cheese. Repeat for a second layer.
  • Pour the cream and egg mixture over the top evenly. Cover with saran wrap and weigh down with something heavy, like a bag of sugar.
  • Refrigerate for 1 to 24 hours.
  • After refrigerating, remove the plastic wrap, and top with the final third of the cheese.
  • Bake for 40 to 45 minutes or until the eggs start to pull away from the side of the pan at 325 degrees.


Recipe adapted from America's Test Kitchen