Green Chili Brunch Bake

It’s easy to make this ahead in a 13×9 inch pan. It’s filling, perfect for a crowd, and helps busy moms out. —Trista Thinnes, Fort Worth, Texas


  • 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 13×9-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.
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