Mild Italian sausage, diced tomatoes and fresh basil create a ripe, balanced blend of delicious flavors. Easy, 20 minute prep.


  • 1 lb.
    Italian sausage
  • 5 cup
    (about 3/4 lb.) French bread, cut into 1-in cubes
  • 1 cup
    sliced mushrooms
  • 1
    medium zucchini, cut in half lengthwise, sliced 1/4-in thick
  • 1 can (15 oz.)
    diced tomatoes, drained
  • 2 cup (16 oz.)
    Better'n Eggs®
  • 1 1/2 cup
    whole milk
  • 1 tsp.
    dried basil leaves
  • 1-2 tsp.
    cayenne pepper sauce
  • 1/2 tsp.
  • 2 cup
    Crystal Farms® Shredded Mozzarella Cheese


  • Cook Italian sausage in 10-inch skillet until browned; drain grease. Spray 13x9 inch glass baking pan with nonstick cooking spray. Cover bottom of pan with cubed bread. Layer bread with cooked sausage, mushrooms, zucchini and diced tomatoes.

  • In medium bowl combine Better'n Eggs, milk, basil, pepper sauce and salt; mix well with wire whisk or fork. Pour mixture over vegetables. Sprinkle evenly with cheese. Cover with plastic wrap and refrigerate 6 hours or overnight.

  • Heat oven to 350° F. Uncover strata. Bake for 40 to 50 minutes or until Better'n Eggs are almost set in the center and edges are golden brown. Let stand 10 minutes; cut into 8 pieces.

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