This twist on an egg bake (or strata) gets a bit of an earthier flavor from the wild rice and mushrooms. It’s a hearty dish, to be sure, and one that can fuel an entire day on the water, in the garden ... or in the hammock. Serves 6-8.
INGREDIENTS:
½ pound fresh ground sausage (breakfast, chorizo or bratwurst all work great)
1 small clove garlic, minced
¼ cup onion, minced
1 cup sliced wild mushrooms (such as shiitake, oyster, crimini or a combination)
3 tablespoons red peppers, minced
1 cup cooked wild rice (about ½ cup uncooked)
Salt and pepper
12 slices firm-textured white bread, crusts trimmed
1¼ cups shredded Monterey Jack cheese
¾ cup grated Romano or Parmesan cheese
6 eggs
1 teaspoon salt
½ teaspoon prepared mustard
½ teaspoon cayenne
2½ cups half-and-half or whole milk
DIRECTIONS:
1. In a 10-inch skillet set over medium high heat, cook the sausage, stirring until it crumbles, about 5 minutes. Add garlic, onions, wild mushrooms and red peppers and cook 5-8 minutes more until sausage is no longer pink and vegetables are soft; drain well. Stir in the wild rice. Season lightly to taste with salt and pepper.
2. Grease 9x13 baking pan. Arrange 6 slices of bread on bottom of pan. Spread the sausage mixture over the bread slices. Combine the two cheeses and sprinkle 1½ cups of the cheese mixture over the sausage mixture, reserving the remainder to sprinkle on top of the strata. Lay the remaining bread slices
on top.
3. In medium mixing bowl, beat together the eggs, salt, mustard and cayenne. Blend in the half-and-half or milk. Pour egg mixture evenly over bread. Sprinkle with reserved cheese. Cover dish. Refrigerate at least 2 hours or overnight.
4. Bake uncovered in an oven preheated to 325 degrees for 45 to 55 minutes or until edges are set and center jiggles slightly. Remove from oven and let rest for 10 minutes before serving. Cut into squares or serve with large serving spoon.
INGREDIENTS:
½ pound fresh ground sausage (breakfast, chorizo or bratwurst all work great)
1 small clove garlic, minced
¼ cup onion, minced
1 cup sliced wild mushrooms (such as shiitake, oyster, crimini or a combination)
3 tablespoons red peppers, minced
1 cup cooked wild rice (about ½ cup uncooked)
Salt and pepper
12 slices firm-textured white bread, crusts trimmed
1¼ cups shredded Monterey Jack cheese
¾ cup grated Romano or Parmesan cheese
6 eggs
1 teaspoon salt
½ teaspoon prepared mustard
½ teaspoon cayenne
2½ cups half-and-half or whole milk
DIRECTIONS:
1. In a 10-inch skillet set over medium high heat, cook the sausage, stirring until it crumbles, about 5 minutes. Add garlic, onions, wild mushrooms and red peppers and cook 5-8 minutes more until sausage is no longer pink and vegetables are soft; drain well. Stir in the wild rice. Season lightly to taste with salt and pepper.
2. Grease 9x13 baking pan. Arrange 6 slices of bread on bottom of pan. Spread the sausage mixture over the bread slices. Combine the two cheeses and sprinkle 1½ cups of the cheese mixture over the sausage mixture, reserving the remainder to sprinkle on top of the strata. Lay the remaining bread slices
on top.
3. In medium mixing bowl, beat together the eggs, salt, mustard and cayenne. Blend in the half-and-half or milk. Pour egg mixture evenly over bread. Sprinkle with reserved cheese. Cover dish. Refrigerate at least 2 hours or overnight.
4. Bake uncovered in an oven preheated to 325 degrees for 45 to 55 minutes or until edges are set and center jiggles slightly. Remove from oven and let rest for 10 minutes before serving. Cut into squares or serve with large serving spoon.
John & Tanya Bäck 
None
None
Winter Outdoor Faucet Cover
Bear Pattern Wall Mounted Hooks
