Sausage and Mushroom Overnight Breakfast Strata
about half a long loaf sliced into 1/2 inch pieces and dried overnight
Sweet Italian Sausage
I used Jennie-o turkey sausage links
Pepper Jack Cheese
half and half
I used fat free
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