My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.
Ingredients
- sausage, casings removed: 1 pound
- fresh mushrooms: 2 cups (sliced)
- eggs: 8 piece (beaten)
- cubed, day-old bread: 10 cups
- whole milk: 3 cups
- cheddar cheese: 2 cups (shredded)
- ½ cups cubed Black Forest ham: 1 piece
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- all-purpose flour: 2 Tbsp
- mustard powder: 2 Tbsp
- salt: 1 tsp
- butter: 2 tsp (melted)
- basil: 2 tsp (dried)
Metric Conversion
Stages of cooking
-
Generously grease a 9x13-inch casserole dish.
-
Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
-
Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
-
Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
-
Preheat oven to 350 degrees F (175 degrees C).
-
Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.
