Green
Chile Brunch Bake Recipe
It's
easy to make this ahead in a 13x9 inch pan. It's filling, perfect for a crowd,
and helps busy moms out.
Ingredients
:
1
pound bulk pork sausage
10
cups cubed day-old French bread
2
cups shredded sharp cheddar cheese
1
can (4 ounces) mushroom stems and pieces, drained
5
green onions, chopped
6
large eggs
2-3/4
cups half-and-half cream
1
can (4 ounces) chopped green chiles, drained
1-1/2
teaspoons Worcestershire sauce
1/2
teaspoon salt
1/4
teaspoon ground mustard
1/4
teaspoon paprika
1/4
teaspoon pepper
1/8
to 1/4 teaspoon hot pepper sauce
In
a large skillet, cook sausage over medium heat until no longer pink, breaking
into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased
13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked
sausage.
In
a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate,
covered, overnight.
Preheat
oven to 350°. Remove strata from refrigerator while oven heats. Bake,
uncovered, until a knife inserted near the center comes out clean, 45-50
minutes. Let stand 5-10 minutes before cutting.
Test
Kitchen tips :
Make
this strata in muffin cups for individual servings perfect for a buffet.
The
center bakes up tender and moist while the top gets perfectly toasted.