1 ½ lb Breakfast Sausage
1/2 cup Onions, finely chopped
2 cup Mushrooms, sliced
2 tbsp Fresh Sage, chopped fine
4 large Eggs, lightly beaten
2 cup Milk
2 tbsp Dijon Mustard
1 large loaf crusty bread, cut into 1 inch cubes
1 1/2 cups Swiss or Cheddar Cheese, grated
Preheat the oven to 350°F. Butter a 2-quart baking dish.
In a large bowl, combine, eggs, milk and mustard. Add bread cubes to bowl, toss to coat and set aside
Add sausage to large sauté pan and brown over medium heat breaking it up as it cook with potato masher. Add onion and cook for 5 minutes, stirring frequently. Add mushroom and cook through. Sprinkle with fresh chopped sage and set aside.
Layer 1/3 of the bread mixture in the bottom of the baking dish. Top with half the sausage mixture and sprinkle with one-third of cheese. Repeat with another layer of bread mixture, the other half of the sausage, and another ½ cup cheese. Cover with a third layer of bread mixture and sprinkle with the last of the cheese. Cover and bake the strata for 40 minutes. Remove cover and bake another 10 minutes or until the top is nicely browned and bubbly, about 1 hour total.