Jun 25 2009
Sausage Strata
This is, quite possibly, my FAVORITE thing to eat. EVER. I limit myself to eating it once a year (I don’t want to know how much fat or how many calories a serving contains), so it’s kind of taken on this rock star status for me. I. LOVE. IT. It’s the ultimate comfort food for me. It is our traditional Christmas morning brunch item, which I’m sure is why it’s such a big deal to me. So long as I live, I will have Sausage Strata EVERY Christmas morning. And this version of it, too. There will be no messing with the recipe. Feel free to experiment on your own time, but don’t mess with MY Strata. It could get ugly, Christmas or not.
The Night Before:
8 Slices of White Bread
2 Cups Shredded Cheddar Cheese
1 1/2 lbs. Browned Breakfast Sausage (not Maple Syrup flavored), cut up
4 eggs
2 1/2 Cups Milk
3/4 tsp. dry Mustard
Cut the bread into cubes and place it at the bottom of a 9×13 baking dish that has been coated with cooking spray. Top with cheese and then sausage.
Mix milk , eggs & mustard. Pour evenly over bread, cheese & sausage. Cover & refrigerate overnight.
In The Morning:
Preheat oven to 350 degrees.
Mix 1 Can Cream of Mushroom Soup & 1/2 Cup of Milk. Pour over casserole & bake for 1 1/2 hours or until hot & bubbly.
Serve with Mimosas & enjoy!
**I’m sure if you wanted to use low fat cheese & reduced fat cream of mushroom soup you could. It would certainly not be as good (in my opinion). The only concession I’ve ever made is to use turkey sausage instead of pork sausage. That’s Yummy. MMMMMM….
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This sounds good, can you substitute the cream of mushroom for cream of something else though. My family does not like mushrooms…I know I don’t know what is wrong with them either
Ok, now this sounds GOOOOOD! I’m going to try this out this weekend
forgot to ask…is this whole milk? I usually use 1% for everything…What do you use?
Oh, sorry! I usually use whatever I’ve got on hand. Which ranges from non-fat to whole. It’s never made a difference!
OOOHHH…I actually don’t like mushrooms either, but I LOVE this. I’d imagine you could use Cream of Chicken or Cream of Celery or Cream of Onion. If you try it, let us know how it turns out!