Breakfast Strata topped with MA'S GREEN THUMB®
- 9 slices Italian bread, torn into bite size pieces
- 1 cup diced fresh mushrooms
- 3/4 cup chopped green bell pepper
- 2 tablespoons olive oil
- 16 ounces shredded Provolone Cheese
- 1/2 cup finely chopped onion
- 2-3 cups cooked Pork breakfast sausage
- 8 eggs
- 2 cups milk
- salt and pepper to taste
- Freshly grated Parmesan Cheese
Step 1: Sauté the sausage and green bell pepper for 4-5 minutes, add onion and mushrooms and sauté until thoroughly cooked.
Step 2: Grease a 9x13 inch baking dish. Layer half of the torn Italian bread in the bottom of the dish.
Step 3: Sprinkle the cooked sausage vegetable mixture evenly over the bread layer. Sprinkle with half of the Provolone cheese.
Step 4: Top with remaining bread pieces, then another layer of the sausage vegetable mixture. Sprinkle with remaining cheese.
Step 5: Whisk together eggs, milk, salt and pepper. Pour over the entire pan.
Step 6: Cover with aluminum foil, and refrigerate for 12 to 24 hours.
Step 7: Preheat the oven to 350 degrees F (175 degrees C).
Step 8: Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.
Step 9: Cut into individual pieces, serve topped with MA'S GREEN THUMB® and grated Parmesan cheese! Enjoy!