Name: Breakfast strata
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 4 sausages of your choice -; 100g bacon lardons -; 150g chestnut mushrooms, halved or quartered if large -; knob of butter, for the pan -; 275g crusty bread, cut into roughly 2cm chunks -; 120g semi-dried tomatoes (drained weight), roughly chopped -; 5 eggs -; 500ml whole milk -; 1 tbsp Dijon mustard -; small bunch of chives, finely chopped -; 75g cheddar or gruyère, grated -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast strata

1. 4 sausages of your choice -

2. 100g bacon lardons -

3. 150g chestnut mushrooms, halved or quartered if large -

4. knob of butter, for the pan -

5. 275g crusty bread, cut into roughly 2cm chunks -

6. 120g semi-dried tomatoes (drained weight), roughly chopped -

7. 5 eggs -

8. 500ml whole milk -

9. 1 tbsp Dijon mustard -

10. small bunch of chives, finely chopped -

11. 75g cheddar or gruyère, grated -

How to cook deliciously - Breakfast strata

1. Stage

Squeeze the sausagemeat from the skins into a frying pan set over a medium heat. Cook for 10-12 mins, breaking up the meat with a wooden spoon as it cooks. Once browned, tip the sausagemeat into a bowl. Fry the lardons in the pan until crisp, about 4-5 mins. Transfer to the bowl with the sausage, then cook the mushrooms in the pan for 5-8 mins until softened.

2. Stage

Butter an ovenproof dish (ours was 30 x 23cm and 5cm deep). Tip in the bread chunks, then scatter over the sausage, bacon, mushrooms and tomatoes.

3. Stage

Whisk the eggs, milk, mustard, half the chives and some seasoning together in a jug. Pour this over the bread, meat and mushrooms, then scatter over the cheese. Cover and chill for at least 1 hr, or up to a day. 4 Heat the oven to 200C/180C fan/gas 6. Uncover the strata and bake for 35-40 mins until crisp and golden on top and set in the middle. Let it stand for 5 mins, then scatter over the remaining chives and serve.