Ingredients
1 pound bulk pork sausage10 cups cubed day-old French bread2 cups shredded sharp cheddar cheese1 can (4 ounces) mushroom stems and pieces, drained5 green onions, chopped6 large eggs2-3/4 cups half-and-half cream1 can (4 ounces) chopped green chiles, drained1-1/2 teaspoons Worcestershire sauce1/2 teaspoon salt1/4 teaspoon ground mustard1/4 teaspoon paprika1/4 teaspoon pepper1/8 to 1/4 teaspoon hot pepper sauce
Preparation
In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage.
In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.
