Broccoli, Mushroom and Chicken Sausage Breakfast Strata

Looking for a breakfast that’s big on comfort, flavor, and nourishment – but still gluten-free for those living with celiac disease? This Broccoli, Mushroom and Chicken Sausage Breakfast Strata is the gluten-free brunch hero you didn’t know you needed.

Loaded with roasted veggies, gluten-free bread, savory chicken sausage from our Proud Sponsor Jones Dairy Farm, and a cheesy egg custard, this dish bakes up golden and satisfying—perfect for weekend mornings, holiday brunches, or meal prep for busy weekdays.

Jones Dairy Farm’s gluten-free Chicken Sausage brings the protein-packed punch and savory flavor that ties this whole dish together. With simple ingredients and no fillers, it’s a good choice for anyone looking to fuel their morning without gluten getting in the way.

Why You’ll Love This Recipe:

• Customizable—try swapping veggies, cheeses, or even the type of sausage
• Prep-ahead friendly—assemble it the night before and pop it in the oven the next morning
• Feeds a crowd—ideal for family breakfasts or brunch with friends

Whether you’re hosting brunch or just need a hearty way to start the day, this savory strata will win over everyone at the table—gluten-free or not. Thanks to our friends at Jones Dairy Farm, you don’t have to compromise on quality or taste when cooking gluten-free.

Bake it, slice it, and savor every gluten-free bite.

Broccoli, Mushroom and Chicken Sausage Breakfast Strata

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• Author: Vanessa Weisbrod
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings

Ingredients

• 1 16-ounce) package broccoli, chopped into bite-sized pieces
• 1 5-ounce package sliced shiitake mushrooms
• 2 tablespoons olive oil
• 1 teaspoon salt
• 9 large eggs
• 2 ½ cups milk
• 1 teaspoon ground mustard
• 1 teaspoon dry rosemary
• 1 teaspoon garlic salt (or ½ teaspoon salt + ½ teaspoon garlic powder)
• 1 18-ounce loaf gluten-free bread, chopped into cubes
• 1 16-ounce package Jones Dairy Farm Chicken Sausage, sliced into bite-sized rounds
• 2 cups shredded Colby Jack cheese, divided
• ½ cup shredded parmesan cheese

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Spray a 9×13 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 broccoli 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 9×13-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.