Like quiche and frittata, this egg dish takes well to all kinds of meat or vegetable fillings, so feel free to get creative.2x proportions for 4-qt baking dish: 1 1/2 pounds sausage, 12 eggs, 2 teaspoons ground mustard, 1 teaspoon salt, 1/2 teaspoon pepper, 4 cups milk, 4 slices bread, 2 cups cheese.1.5x proportions for a 3-quart (9″x11″) baking dish: 1 pound sausage (also fine or 1 1/2 pound), 9 eggs, 1 1/2 teaspoons ground mustard, 3/4 teaspoon salt, 1/3 teaspoon pepper, 3 cups milk, 3 slices bread, 1 1/2 cups cheese.The strata will be puffy when it comes out of the oven and settles down as it cools. Bake strata for 50-60 minutes, until browned on top, not jiggly in the center, and knife inserted in center comes out clean (if in doubt, bake a few minutes longer).Remove strata from refrigerator 30 minutes before baking.Cover baking dish and refrigerate overnight.Poke down any floating bread cubes to make sure egg mixture gets absorbed. In large bowl, beat eggs with salt, pepper and ground mustard.Saute sausage until well browned, breaking up meat with spoon.2 slices bread, cubed (can use more for thicker casserole this amount will give you a more custardy texture).1 pound sausage (3/4 lb is also plenty).Feel free to adjust the strata fillings for whatever ingredients you have on hand. Some stratas are heavy on bread, but this one is more like a crustless quiche. Easier than a quiche or frittata, this make-ahead dish frees you up to enjoy visiting with brunch guests.
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