Jodie’s breakfast strata
Ingredients
- 20 Slices French bread 1/2 inch thick
- 6 tablespoons Butter
- 16 ounce Sausage Breakfast
- 6 Shallots minced
- 16 ounces Mushrooms Quartered
- 1 cup White wine
- 12 ounces Monterey jack cheese Shredded
- 12 Eggs
- 3 1/2 cups Half-and-half cream
- 4 tablespoons Fresh parsley minced
Instructions
- Heat oven to 225. Adjust oven rack to middle. Arrange bread slices in single layer and bake until crisp about 40 minutes, turning halfway. Cool completely then butter each slice.
- Brown sausage about 4 minutes. Add shallots and cook until softened about about 3 minutes. Add the mushrooms and cook until they no longer release liquid. Transfer to a bowl and season with salt and pepper. Reduce the wine in pan over medium-high heat until reduced to 1/4 cup, cook 2-3 minutes and set aside.
- Butter. 13x9 pan. Arrange 1/2 bread slices buttered side up in a single layer. Sprinkle half of the sausage mixture then 1/2 cup of the cheese evenly over the slices. Add remaining bread slices, sausage mixture and 1/2 cup cheese.
- Whisk eggs in bowl, whisk on reduced wine, parsley, half and half and salt and pepper to taste. Pour Evenly over bread.
- Wrap tightly in plastic wrap, pressing down. Weigh down and refrigerate overnight.
- Remove from fridge 20 minutes prior to baking. Heat oven to 325. Sprinkle remaining cheese Place on Middle rack and bake until middle and edges puff up and have pulled away slightly 50-55 minutes. Cool slightly before serving.
