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

Ingredients

• 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

Directions

• 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.