Broccoli, Mushroom and Chicken Sausage Breakfast Strata
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- 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
- 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.
- 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.
- While the vegetables are roasting, in a large mixing bowl, whisk together eggs, milk, ground mustard, rosemary, and garlic salt.
- 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.
- Remove the vegetables from the oven and place on top of the chicken sausage. Using tongs, gently toss the mixture together to combine.
- Add 1 cup of the shredded Colby Jack cheese and toss to combine.
- 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.
- 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.