Overnight Sausage and Mushroom Strata

https://cooking.nytimes.com/recipes/765396124-overnight-sausage-and-mushroom-strata

https://archive.ph/3dOv6



This super savory breakfast comes together in a few minutes and serves a big crowd. The sausage is browned until crisp and golden, then the vegetables are cooked in the sausage drippings for extra flavor. The simple egg custard is spiked with fresh chives which gives it a punch of flavor and color. Assemble the whole thing the night before, then, when ready to serve, top with cheese and bake until melty and golden. Serve the strata warm with a bright, crunchy salad on the side.



Preparation

Step 1
Butter a 9-by-13-inch baking dish. Add the bread to the pan.

Step 2
In a large skillet over medium heat, melt a tablespoon of butter. Add the sausage and cook, breaking it up into bite-size pieces, until browned and nicely cooked, 3 to 5 minutes. Transfer the sausage to the baking dish, leaving about 1 tablespoon of the fat in the pan (if there isn’t any fat left in the pan, add another tablespoon of butter).

Step 3
Add the mushrooms and onion to the skillet and cook, stirring occasionally, until the mushrooms release their liquid and brown, about 15 minutes (if needed, add a splash of water to the pan and scrape to release any browned bits). Season with salt and pepper, then add the veggies to the baking dish with the bread and sausage.

Step 4
In a large bowl, whisk together the eggs, milk, chives, ½ teaspoon salt and black pepper. Pour the custard into the pan and stir gently so the mix-ins and custard are evenly distributed. Cover and refrigerate overnight.

Step 5
When ready to bake, heat the oven to 350 degrees and uncover the dish. Stir gently, then sprinkle the cheese over the top. Bake until cooked though and golden on top, 30 to 35 minutes. Sprinkle with more chives and serve warm.