Sausage, Mushroom & Broccoli Strata

To try:

 

 Sausage, Mushroom & Broccoli Strata

(Savory, not brunchy; great for leftovers)

Ingredients

• 2½–3 cups liquid egg mixture

• ¾ cup milk (or ½ cup milk + ¼ cup broth for lighter texture)

• 10–12 oz bulk Italian sausage (sweet or mild recommended)

• 2–3 cups broccoli florets, chopped small

• 8 oz mushrooms, sliced (cremini or button)

• 2 cups bread, torn or cubed
  (day-old sandwich bread, sourdough, or whole wheat)

• ½–¾ cup cheese (see options below)

• 1–2 tbsp olive oil (if needed)

• Salt and black pepper

Optional but nice

• 1 small onion or 2 scallions

• Pinch of red pepper flakes

• 1 tsp Dijon mustard (whisked into eggs)

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Cheese Options (keep it light)

Pick one, modest amount:

• Mozzarella (mild, melty)

• Provolone

• Fontina

• Or ¼–⅓ cup grated Parmesan if you want it less cheesy

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Prep

1. Cook the sausage

   • Brown sausage in a large skillet, breaking it up.

   • Remove to a plate when fully cooked.

2. Cook the vegetables

   • In the same pan, sauté mushrooms over medium-high until they release their liquid and it evaporates.

   • Add broccoli (and onion if using). Cook until broccoli is bright green and just tender.

   • Lightly salt and pepper.

(Key step: drying out the mushrooms keeps the strata from getting watery.)

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Assemble

1. Heat oven to 350°F (175°C).

2. Lightly oil a 9×13-ish baking dish.

3. Layer:

   • Bread on the bottom

   • Sausage

   • Mushroom–broccoli mixture

   • Cheese (sprinkled lightly)

4. Whisk together:

   • Egg mixture

   • Milk (or milk/broth)

   • Black pepper

   • Dijon or red pepper flakes if using

5. Pour evenly over the dish.

6. Press gently so everything is moistened.

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Bake

• Bake 35–45 minutes, uncovered.

• It’s done when the center is set and the top is lightly golden.

• Rest 5–10 minutes before slicing.