Weekend breakfast is pretty serious. It’s the sort of breakfast that’s like a real meal and not a rush job bowl of mush meal.
Not that I don’t love oatmeal. Because I do. I totally do.
This is special. It’s easy enough for anyone to make and super duper great because there isn’t much hands on cooking in the actual morning when you’re sleepy and grumpy and really just want to drink all of the coffee and use the news app on your phone and cuddle some babies while smelling sausage cooking. Not even just that. Smelling sausage and eggs cooking that are not going to require tons of cleaning up. It’s like going out for breakfast without having to wait in line, put real pants on, or pay tons of money. I am really passionate about this. Breakfast that doesn’t require constant monitoring or for me to clean my cooktop prior to making lunch.
It’s also good enough for breakfast company. Such as when your parents come to visit or when your daughter has signed you up to bring breakfast for her Sunday school class.Not that you or I would ever raise the sort of person who would enthusiastically sign you up to make breakfast for 20 people without asking you first. Our daughters just aren’t those kind of people.
If your daughter has somehow turned into this person, I’d suggest doubling up and making two or even three so that you have one at the house as well.
I make this a lot and unless I’m really feeling sassy, it’s a little calorically dense, so I use turkey sausage. Although I generally prefer the real deal, turkey sausage is great in this. Seriously.
Try it out and let me know what your parents, kids, and Sunday school teachers think!
- 1 pound spicy breakfast sausage
- 1 onion, finely chopped
- 8 ounces white mushrooms
- 4 cloves garlic, finely chopped
- Salt and black pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- ½ pound stale sourdough bread, cubed.
- 12 eggs
- 2 cups milk
- ¼ cup Dijon mustard
- 2 cups shredded jarlsberg cheese
- 1 bunch scallions, chopped.
- Brown sausage and set aside. Melt the butter and add onions, mushrooms, and garlic. Saute for 5-6 minutes. Season with salt, black pepper, cayenne, and nutmeg and combine with sausage and scallions.
- Arrange half of the bread in a greased casserole dish.
- Whisk the eggs with the milk, Dijon and some salt and pepper.
- Scatter half of the sausage-mushroom-scallion mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge overnight.
- Bring the strata to room temperature before baking. Preheat the oven to 350 degrees.
- Bake uncovered 1 hour. Let stand 10 minutes and serve.