9 hours 10 minutes
Here's What You'll Need
challah bread, olive oil, sweet onion, breakfast sausage, sage, shiitake mushrooms, eggs, milk, heavy cream, white cheddar, parmesan, salt, pepper
Heat EVOO in a skillet. Add sausage, cook until browned on all sides, about 5-7 minutes. Use a spoon to transfer to a bowl, leaving grease in skillet.
While still hot, add onions and mushrooms. Cook 4-6 minutes, stirring occasionally. Stir in sage, then mix well. Pour into the bowl with the sausage, then add the cubed challah bread on top.
In a separate large bowl, whisk together eggs, heavy cream, milk, salt, and black pepper.
Place shredded white cheddar and grated Parmesan in a small bowl. Stir well.
Pour the egg mixture over the bread and veggies along with all except for ¼ cup of the cheese, then stir until very well mixed. Reserve remaining cheese.
Grease a casserole dish. Pour the strata mixture inside, then use a spatula to spread into an even layer. Cover with plastic wrap then refrigerate at least ~1 hour.
Remove plastic wrap, sprinkle the strata with cheese, then bake for 30 minutes, or until light brown around the edges and the top is bubbling. Serve immediately!