<\/strong><\/p>\n Strata<\/strong> \u2013 rustic bread, seasoned egg mixture, saut\u00e9ed asparagus and mushrooms. Add in some sausage and grated Fontina or Gouda cheese. Refrigerate overnight then pop in the oven just before guests arrive.<\/p>\n Serve with a kale salad tossed with orange segments and shaved fennel. That handles the food. Let\u2019s chat libations now.<\/p>\n I have a wonderful brunch drink that I’m sure moms will love. Sunkist<\/strong>\u00ae<\/strong> Strawberry Silver Gin Fizz<\/strong> \u2013 quick and easy to serve to a crowd and oh so brunch-y!<\/p>\n Just combine fresh sliced strawberries tossed with powdered sugar, fresh Sunkist lemon juice, some of our great local gin and egg whites \u2026 yes, that\u2019s right egg whites. Flash blend<\/a> with a little ice for a super d\u2019lish frothy drink that will put a smile on any mom\u2019s face.<\/p>\n Happy Mother’s Day! \u2013Kathy<\/p>\n Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata And if the bread’s just a little bit stale, that’s okay. In fact breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.<\/p>\n Makes 6-8 servings<\/p>\n 1\/2 lb. bulk Italian sausage or turkey sausage In a large saut\u00e9 pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and saut\u00e9 for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.<\/p>\n In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.<\/p>\n Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.<\/p>\n When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.<\/p>\n
\n<\/strong>Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.<\/p>\n
\n1\/2 cup diced onion
\n2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
\n2 cups 1\/2 inch bias cut-sliced, fat, fresh asparagus pieces
\n1 Tbsp minced fresh garlic
\n8 eggs
\n3 cups half & half
\n1 tsp salt
\n1\/4 tsp black pepper
\n8 cups 1-inch-diced hearty bread, such as a rustic sourdough
\n2 cups (8 ounces) coarsely grated Fontina cheese
\n1\/2 cup grated Parmesan cheese<\/p>\n
![\"Strawberry](\"https:\/\/farm8.staticflickr.com\/7402\/14158957053_258c13415c_n.jpg\")