Sourdough Breakfast Strata

Cook Time
130

Jaco bread

Product Image
Goldminer Jaco Bread Packaging
Subtitle
NET WT 16OZ (454 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREENUTS.
Ingredients
UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ENRICHED WHEAT FARINA (FARINA, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID) AND/OR RICE FLOUR, SALT, YEAST.
Product Category
Specialty
Import ID
1024

Ingredients

  • ½ California Goldminer® Sourdough Jaco bread, cut into 1-inch cubes
  • ½ lb. breakfast sausage, browned & crumbled
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 garlic clove, minced
  • 6 oz. baby portobello mushrooms, sliced
  • 1 tbsp. olive oil
  • 6 eggs
  • ¼ cup milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 8 oz. Mexican cheese blend, shredded

Directions

  1. Place cubed bread in a 9x9-inch baking dish. In a medium skillet over medium heat, cook sausage until browned then add to baking dish.
  2. Drain grease from skillet and return to stove over medium heat. Sauté peppers, garlic and mushrooms in olive oil until peppers are tender (approximately 10 minutes).
  3. In a large mixing bowl, whisk eggs, milk, salt and pepper until blended. Fold in cheese and sautéed vegetable mix. Pour mixture over bread cubes and sausage, making sure bread is covered completely. Cover baking dish with foil and refrigerate overnight (or at least 1 hour).
  4. Bake uncovered at 350ºF for 1 hour or until golden brown and cooked through.
Servings
8-10
Course
breakfast