Break­fast Strata

Break­fast Strata

(serves 8)

12 slices old-fash­ioned white bread, cut into 1‑inch cubes

1 lb pork sausage

1/2 lb chest­nut mush­rooms, chopped

1 Padron pep­per, sliced thin

hand­ful small heir­loom toma­toes, cut in half

1 cup cheese curds (or piz­za moz­zarel­la, cut in bite-size pieces)

1 cup shred­ded Ched­dar cheese

4 eggs

2 cups half and half

But­ter a 9 x 13 bak­ing dish.  Place the bread in a large bowl.  Saute the sausage and break it up into small pieces.  Add the chopped mush­rooms to the sausage and saute until soft.

Add the sausage, mush­rooms, pep­per, toma­toes and two cheeses to the bread in the bowl and mix well.  Beat the eggs briefly and then whisk in the half and half.  Scat­ter the bread mix­ture in the bak­ing dish and pour the egg mix­ture over.  Bake at 350F/180C for 40 min­utes or until egg mix­ture is set.  Serve warm.