Thursday, April 8, 2010

Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

My family spent a few days visiting friends in Austin, Texas. We had never been to hill country and had the opportunity to enjoy some great food and music. We also spent quality-time with friends who are more than fun.  They kept us laughing and smiling our entire vacation.  Each night, we went to bed with full bellies and near exhaustion.

Our friend Debbie is a planner by nature, and the cookbook, The Best Make Ahead Recipe Cookbook is one of her favorites. With another fun filled day ahead of us, Debbie made this wonderful breakfast strata the night before and baked it in the morning.

If you have guests and don't want to spend a lot of fuss time in the kitchen, then I recommend that you save this recipe.


Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
Serves A Crowd
Recipe from: The Best Make-Ahead Recipe and our friend Debbie

Ingredients:
16-20 (1/2-inch thick) slices supermarket French or Italian bread
4 tablespoons (1/2 stick) unsalted butter, softened, plus extra for the baking dish
1 pound bulk breakfast sausage
2 large shallots, minced (about 1/2 cup)
1 pound white button mushrooms, wiped clean and quartered
Salt and ground black pepper
1 cup dry white wine or vermouth
12 ounces Monterey Jack cheese, shredded (about 3 cups)
12 large eggs
3-1/2 cups half-and-half
3 tablespoons minced fresh parsley leaves

Directions:
1. Adjust 2 oven racks to the upper middle and lower middle positions and heat the oven to 325 degrees. Spread the bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating the baking sheets halfway through the baking time.  Let the bread cool completely and then spread buter evenly over 1 side of each bread slice.

2. Meanwhile, cook the sausage in a medium nonstick skillet over medium heat, breaking the meat into small pieces with a wooden spoon, until beginning to brown, about 7 minutes.  Stir in the shallots and cook until softened, about 3 minutes.  Stir in the mushrooms and cook until their liquid is released, about 10 minutes.  Transfer to a medium bowl and season with salt and pepper to taste.  Add the wine to the skillet and simmer over medium-high heat until reduced to 1/4 cup, about 5 minutes; set aside to cool.

3. Butter a 13 by 9-inch baking dish and tightly fit half of the bread slices, buttered sides up, into a single layer in the dish.  Sprinkle half of the sausage mixture, then 1 cup of the cheese evenly over bread slices. Repeat with the remaining bread slices, sausage mixture, and 1more cup of the cheese.

4. Whisk the eggs in a large bowl until combined, then whisk in the reduced wine, half-and-half, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.  Pour the egg mixture evenly over the bread layers and sprinkle the remaining 1 cup cheese evenly over the top.

5. To Store: Wrap the strata tightly with plastic wrap, pressing the wrap flush to the surface of the strata.  Weigh the strata down and refrigerate for at least 8 hours or up to 24 hours.

6. To Serve: Adjust an oven rack to the middle position and heat oven to 325 degrees. Meanwhile, unwrap the strata and let it sit at room temperature for 20 minutes.  Bake the strata, uncovered, until puffed and the edges have pulled away slightly from the sides of the dish, about 1 hour and 20 minutes.  Cool on a wire rack for 5 minutes before serving.

Enjoy!

"The University of Florida may be in Gainesville, but the Gator Nation is everywhere"






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51 comments:

Anncoo said...

Thanks for sharing this delicious recipe. This is really good for friends gathering.

Julie said...

I've always wanted to go to the hill country in Texas. I understand it's beautiful.

I have a similar recipe to this one and often make it when we have guests.

Ana Powell said...

I am glad all of you enjoyed the holiday, nice to share quality time with friends and family.
Comfy food for your tummy, sadly not mine x

Sandi said...

that looks great Velva.....glad you had a great time in Texas.

Cathy said...

I love Texas - I've been a few times and always have a blast :) Your strata looks delicious.

maria elena said...

No Conozco Texas ... pero no me importaria, ja, ja ..
bss.

Angie's Recipes said...

This MUST taste HEAVENLY!

T.W. Barritt at Culinary Types said...

The strata is my "go-to" brunch recipe. Since it is make ahead, I have plenty of time to enjoy brunch cocktails with the guests!

Lyndsey said...

Well yeah, Go Gators!

This strata looks really good! It has a few more special added ingredients than mine does. I need to try this one (if I can ever plan far enough ahead).

FrouFrouBritches said...

That looks DIVINE! yum! I think I'll have to try that - If I can figure out what a shallot is! HA!

Claudia said...

Just looking at the ingredients makes me smile. What a delicious, savory, welcoming dish!

Chef E said...

Ha! I love the plates, and power to the gators!

I am going to be in Florida and Georgia in a few weeks fishing at a cabin, so excited- and who says blog people are not nice, lol

I love that cookbook! love love it and would love me some of that strata dahlin'!

Karen Harris said...

I love Austin! I make a strata much like this one only with jalapenos. I agree with your friend, it is the perfect make ahead dish.

Heavenly Housewife said...

This looks so good, I'm drooling. What an amazing breakfast this would make, a super way to start the day.
*kisses* HH

TKW said...

Austin is a great town! This recipe would be great for a crowd!

Rambling Tart said...

Ohhh, this is such divine comfort food. :-) I remember my Mum making something similar and I LOVED it! :-)

Lazaro Cooks! said...

Pure indulgence!

Holly said...

Yum,Yum,Yum!!!! Looks so good!

Marguerite said...

Glad you had a good time in Austin. It's an awesome city! And this strata looks wonderfully delicious!

Chow and Chatter said...

yum like a big baked omelett

Federica said...

mmmmmm....che buono e invitante!! baci!

Julie said...

That looks SO delicious! I'd love to have that on my table anytime :)

Cool Lassi(e) said...

The strata looks splendid!

SavoringTime in the Kitchen said...

I have a similar breakfast strata recipe that I love to make on Christmas morning. This recipe has a few more goodies in it like white wine and mushrooms. Sounds great!

Juliana said...

Wow, what a nice egg dish, looks absolutely delicious :-)

Faith said...

Sounds like you had a wonderful time! This dish looks really amazing, I think I need to pick up that cookbook! :)

teresa said...

i want that book! i also want that strata! delicious!

Chris said...

This is a fancy version of a dish we called "Pennsylvania Dutch". Yours looks much better and I love the idea behind the book.

Chef Fresco said...

Strata is the best for a crowd. Looks amazing! I wonder if you could sub cilantro for the parsley... I just love cilantro so much :) I also need to look for that cookbook!

Kim said...

Glad you had such a wonderful vacation with friends. This post helps me to realize that I need to do more make ahead recipes myself. The strata looks excellent.

~Lavender Dreamer~ said...

That really does sound wonderful! It's been a long time since I made something like that. I raised 4 sons and used to make everything BIG...oh and we lived in Texas! heehee! Thanks for the recipe! ♥

Dishesdone said...

Glad you had a nice vacation!

Looks delicious! I could use a recipe for a crowd, my son's friends will be home from college soon and those big appetites will be stopping by for breakfast, I'm sure! Copied and saved, thanks!

Pierce said...

Yummy! That is a great idea, prepare it ahead of time so everyone can visit. It looks delicious.

Banu said...

oh, wow! I want to make this over the weekend. Love that you can make it ahead of time, and white wine in a strata? I'm sure this is delectable.

Kathleen said...

This looks so wonderful. I love these make ahead recipes. Glad you had a nice time with your friends.

Lynda said...

Love this strata...I've seen this cookbook and thought about getting it. Glad to know you really liked it.

Dustjacket Attic said...

Oh sounds like you all had fun. Gosh that dish looks yummy...great practical cookbook.

Welcome over at DJ's too :)
xoxo

suzicate said...

I've made one similiar that was great. But yours has white wine which I'll bet makes it better. Going to try it. I'm hungry and drooling just looking at that pretty dish.

Devon said...

Velva, it looks like you've been taking a walk on the bucolic side of life lately. I love all of the animal pictures. That strata looks delish!

Ingrid said...

Yum, yum, yum! That looks wonderful. I was thinking halving the recipe for my family but as I type this I think we'd need the a big one.

Happy Friday!
~ingrid

Barbara said...

Stratas are wonderful dishes, Velva. Make the night before and stick in the oven the next day! We have a traditional one we do every Christmas, bacon on top, and another I do with ham and broccoli for dinner. I am loving the ingredients in this one and will copy right now and make it ASAP.

sweetlife said...

this looks so yummy...what a great breakfast treat..hill county is wonderful--great you spent time with famiyl-how fun

sweetlife

Tallgrass Kitchen said...

This recipe looks great! I always try to make up my stratas on the fly, and they always end up lacking...something.

I can't wait to give this one a try!

Dinners and Dreams said...

What a beautiful breakfast and lovely blog. I love the name and design.

Nisrine

Catherine said...

This looks wonderful Velva! I will save this and try it soon!
Have a great weekend!

A Feast for the Eyes said...

I was just looking at this recipe, and here it is again! LOVE stratas...they are such an easy do-ahead way to feed a crowd. Yummy!

Subhie Arun said...

wow this looks like wonderful treat.....bookmarked!frst time her u have wonderful collecttion..will keep following

Karen said...

This reminds me of a delicious B&B recipe - easy to put together ahead of time and feeds a lot of people. Great for company!

My Carolina Kitchen said...

Velva, I love make-ahead breakfast ideas for house guests. This strata sounds like a winner. I'm bookmarking it for future use.
Sam

Nancy said...

I'm always looking for do-ahead dishes for dinner parties so I'm not running around like a mad-woman when guests arrive. Will definitely be adding this strata to my repertoire; might try with hot Italian sausage since that is my favorite variety.

Katy ~ said...

With just me and my Sweetie-Pi, I definitely need to adopt a family. I want this!

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