Ingredients
1½ cups shredded cheddar cheese
½ cup green onions, sliced
2 cups cherry tomatoes
2 cups mushrooms, cut in half
1 tsp. country dijon mustard
½ tsp. fresh ground black pepper
1 tsp. sea salt
3 cups eggs (10-12 eggs)
2 cups milk
1 lb. bulk breakfast sausage
1 loaf sourdough bread, sliced into ¾-inch slices
Step by step
Let bread dry overnight on baking sheet.
Cook breakfast sausage in large skillet over medium heat until cooked through, 8-10 minutes. Remove sausage from skillet, reserving drippings. Add the mushrooms to drippings and sauté, 5-6 minutes. Add tomatoes and continue cooking 2 minutes longer. Stir in green onions and cooked sausage. Remove from heat.
Butter a 9" x 13" casserole dish. Whisk milk, eggs, mustard, salt and pepper in large bowl. Arrange the bread slices in casserole dish and top with the sausage mushroom mixture. Let sit 15 minutes.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water and place Perforated Steamer Tray in place. Cover strata with foil and place on Perforated Steamer Tray. Cover with Lid.
On STEAM mode, steam for 45-60 minutes, until center of strata is set. Remove foil and sprinkle with cheese. Continue steaming until cheese is melted, approximately 2-3 minutes. Remove strata from steamer.
Remove +Steamer Attachment from oven and heat broiler to high. Place strata in top ¼ of oven and broil until casserole is browned and crisp. Remove and let rest 5 minutes before serving.