1 Review

I used a nutty, whole grain bread in this recipe & left the crust on, while at the same time dicing it small, about the size of croutons! I also divided it into halves & kept one in the fridge for a 2nd breakfast! One more thing, I guess I should mention is that is used bulk sausage (the sweet Italian, which we like) & crumbled it into the baking dishes! Made for an outstanding breakfast, for sure, & we thank you much for the great recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

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Sydney Mike April 04, 2011
Lisa's Breakfast Strata