Categories: Breakfast

Ingredients

• 1 lb. bulk pork sausage
• 10 cups cubed day-old French bread
• 2 cups shredded sharp cheddar cheese
• 4 oz. can mushroom stems and pieces, drained
• 5 green onions, chopped
• 6 large eggs
• 2 3/4 cups half-and-half cream
• 4 oz. can chopped green chiles, drained
• 1 1/2 tsp Worcestershire
• 1/2 tsp salt
• 1/4 tsp ground mustard
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1/8 to 1/4 tsp hot pepper sauce

Directions

1. In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13×9-inch baking dish. Top with cheese, mushrooms, green onions and cooked sausage.

2. In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight.

3. Preheat oven to 350. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

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