This one-dish egg casserole is somewhere between a baked custard and French toast. Layers of day-old buttered bread form the base, and the addition of sausage, cheese, vegetables, or whatever strikes your fancy gives it character and flavor. An egg custard is then slowly poured over the top, and the whole thing is left in the refrigerator overnight to meld. The next morning, simply bake it while the coffee brews.
Butter a 2 1/2-quart soufflé dish or casserole. Heat a large, heavy skillet over medium-high heat and add:
1 1/2 pounds bulk Country or Breakfast Sausage or store-bought sausage
Brown the sausage for 5 minutes, breaking it up with a fork as it cooks. Add:
2 cups sliced mushrooms
1/2 cup finely chopped onions
Cook for 5 minutes, stirring frequently. Set aside. In a large bowl, combine:
4 large eggs, lightly beaten
2 cups milk
Place in the bottom of the prepared baking dish a layer of:
1 large loaf day-old Italian bread, cut into 18 to 20 slices, crusts removed, buttered if desired
Top with half of the sausage mixture and sprinkle with one-third of:
1 1/2 cups grated Swiss cheese or Cheddar cheese
Repeat with another layer of bread, the other half of the sausage, and another 1/2 cup cheese. Cover with a third layer of bread. Slowly pour the milk and egg mixture over the top and sprinkle with the last 1/2 cup grated cheese. Let the strata stand for at least 1 hour or cover and refrigerate for up to 24 hours.
Preheat the oven to 350┬░F.
Set a baking sheet on the lowest rack of the oven to catch any drips and bake the strata until the top is nicely browned and bubbly, about 1 hour.
