The great thing about this strata is it can be made the night before and then placed in the oven for breakfast or brunch the next day. It can also work well for dinner.
Sausage Tomato Strata
- 1 loaf of day-old ciabatta, baguette or French bread
- 6 Roma tomatoes diced medium
- 1 Anaheim pepper diced fine
- 4 cloves garlic minced
- 8 leaves basil cut into ribbons
- 2 Italian sausage casings removed
- 2 cups mushrooms quartered
- 1 cup shredded mozzarella cheese
- 5 eggs
- 3 cups buttermilk or milk
Slice bread into 1/2″ slices. (Cubes also work.) Grease a 9″ baking dish and create a layer of bread that covers the bottom and sides of pan. In a large frying pan heat 1 tbsp butter and saute mushrooms until browned. Add garlic, pepper, basil and sausage and brown breaking meat into small bits. Remove from heat and add tomatoes. Stir well using juice from tomatoes to loosen any bits stuck to the pan. Spread meat mixture evenly over the bread. Take remaining slices of bread and wedge into filling at an angle creating a top layer of bread that stands at a 45 degree angle. Sprinkle cheese over top of bread. Beat eggs and buttermilk together and season with salt and pepper. Pour batter over bread evenly and let soak for at least an hour, or overnight in the refrigerator for best results. Bake in a 365 degree oven until custard is set and bread is browned, about 30 minutes.