Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

Name: Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
Yield: Serves 6 (Makes one 8 x 8-inch strata)
Ingredients: 8 - 10 slices, supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces); 3 tablespoons, unsalted butter, softened; 8 ounces, bulk breakfast sausage, crumbled; 3 , medium shallots, minced (about 1/3 cup); 8 ounces, white button mushrooms, cleaned and quartered; 1 teaspoon, Salt; 1/2 cup, medium-dry white wine, such as Sauvignon Blanc; 6 ounces, Monterey Jack cheese, grated (about 1 1/2 cups); 6 , large eggs; 1 3/4 cups, half-and-half; 2 tablespoons, minced fresh parsley leaves

40 comments

Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

SERVES6 (Makes one 8 x 8-inch strata)

TIME2¾ hours, plus 1 hour chilling and 20 minutes standing

Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

WHY THIS RECIPE WORKS

When developing our breakfast strata recipe, we found that buttering whole, dried bread slices gave the dish good texture and richness. Carefully selecting and then sautéing just a few complementary ingredients for the filling removed exces...

This is a members' feature.