Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

Name: Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
Yield: Serves 6 (Makes one 8 x 8-inch strata)
Ingredients: 8 - 10 slices, supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces); 3 tablespoons, unsalted butter, softened; 8 ounces, bulk breakfast sausage, crumbled; 3 , medium shallots, minced (about 1/3 cup); 8 ounces, white button mushrooms, cleaned and quartered; 1 teaspoon, Salt; 1/2 cup, medium-dry white wine, such as Sauvignon Blanc; 6 ounces, Monterey Jack cheese, grated (about 1 1/2 cups); 6 , large eggs; 1 3/4 cups, half-and-half; 2 tablespoons, minced fresh parsley leaves

Main Courses
Vegetables
Pork
Eggs
Cheese
Make Ahead
Breakfast & Brunch
Easter

Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

SERVES 6 (Makes one 8 x 8-inch strata)

TIME 2¾ hours, plus 1 hour chilling and 20 minutes standing

Breakfast Strata with Sausage, Mushrooms, and Monterey Jack

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