Broccoli, Mushroom, and Chicken Sausage Breakfast Strata

• Course Breakfast, Dinner
• Cuisine American, Mother's Day, Spring

Prep time

Cook time

Servings

Ingredients

• 16 ounces broccoletti or broccoli chopped into bite-size pieces
• 5 ounces Shitake Mushrooms sliced
• 2 tablespoons olive oil
• 1 teaspoon Salt
• 9 large eggs
• 2 1/2 cups Milk
• 1 teaspoon ground mustard powder
• 1 teaspoon dry rosemary
• 1 teaspoon garlic salt or ½ teaspoon salt + ½ teaspoon garlic powder
• 18 ounces Gluten-Free Bread 1 loaf chopped into cubes
• 16 ounces Jones Dairy Farm Chicken Sausage sliced into bite-sized rounds
• 2 cups shredded Colby Jack cheese divided
• 1/2 cup shredded Parmesan cheese

Instructions

1. Preheat oven to 375 degrees F. Spray a 9x13 inch glass baking dish with nonstick spray and set aside. Line a baking sheet with foil and spray with nonstick spray.
2. Layer the chopped broccoletti and sliced mushrooms on the prepared baking sheet. Drizzle with olive oil and salt and toss to fully coat. Roast for 15 minutes until golden.
3. While the vegetables are roasting, in a large mixing bowl, whisk together eggs, milk, ground mustard, rosemary, and garlic salt.
4. In the prepared 9x13-inch glass baking dish, evenly distribute the chopped gluten-free bread cubes. Top the bread with the sliced Jones Dairy Farm Chicken Sausage.
5. Remove the vegetables from the oven and place on top of the chicken sausage. Using tongs, gently toss the mixture together to combine.
6. Add 1 cup of the shredded Colby Jack cheese and toss to combine.
7. Carefully pour the egg mixture over the top of the bread, sausage and vegetables. Use the tongs to press down to make sure that all the bread pieces are soaked in the egg mixture.
8. Sprinkle the remaining Colby Jack cheese and parmesan on top of the strata and bake for 40 to 45 minutes until fully set and golden. Serve immediately.