Angie’s Breakfast Strata
An easy, delicious breakfast dish to serve to small groups. This recipe has been used for decades by our family and was part of a book of recipes Angie’s mother gifted her when we married many moons ago.
Ingredients
- 2.5 Cups Seasoned croutons
- 2 Cups Sharp cheddar cheese
- 1 Pound Regular breakfast sausage, cooked and crumbled
- 1 Pound Hot breakfast sausage, cooked and crumbled
- 4 Eggs, beaten
- 3/4 Tsp Dry mustard
- 1 Can Cream of mushroom soup
- 1/2 Tsp salt
- 1/2 Tsp Black pepper
- 1.5 Cups Milk (whole or reduced fat)
- 1/4 Cup Dad’s Gourmet Foods (DGF) Candied Jalapeño Relish
Instructions
- Preheat oven to 325 degrees.
- Spray 13x9 Pyrex baking dish or a disposable 13x9 aluminum pan with non-stick cooking spray, and set aside.
- Cook the 2 pounds breakfast sausage, drain. When cook enough to handle, crumble the sausage and set aside.
- In a small mixing bowl, crack the four eggs, add the milk and dry mustard, and beat until blended.
- Using the baking dish (or aluminum pan), put the croutons as the bottom layer, followed by the cheese, cooked sausage
- Sprinkle the DGF Candied Jalapeno Relish over the sausage layer. Add more/less to your personal preference.
- Pour the egg and milk mixture over the top of the ingredients. Cover and refrigerate overnight to allow the mixture to marinate and soak into the croutons.
- Bake for 1 hour, 30 minutes, or until eggs are set well and browning on top. Best served hot. Can refrigerate for several days. You can also freeze the leftovers.