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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

©2009–2016
High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Sausage Strata

  • 1 lb. bulk pork sausage (we like Jimmy Dean plain)
  • 8 slices thin white bread
  • 3/4 lb shredded sharp Cheddar cheese
  • 4 eggs beaten
  • 1 cup milk (can substitute buttermilk and not use salt)
  • 1/2 tsp. salt (varies depending on the seasoning of the sausage and whether you use buttermilk or milk)
  • 1/2 t. dry mustard
  • 1 small can green chiles or jalapeños

Sauté sausage in skillet over high heat, constantly breaking up the pieces until they cook in a fine crumble. Drain off grease.

Remove crusts from bread.

Place four pieces of bread in a greased 8-inch square baking dish.

Layer with half the cheese then all the sausage.

Beat eggs in a 2 cup measuring cup. Add mustard and salt and fill to 2 cup mark with milk or buttermilk. Mix well. Pour half the mixture over the sausage/cheese/bread layers.

Top with remaining bread slices, then cover with the remaining cheese. Pour the remainder of the egg mixture over the top.

Cover with plastic wrap. Refrigerate for several hours (overnight is best). Before baking, top with green chiles.

Bake uncovered at 350F for approx. 1 hour until it is firm in the middle. Let rest five minutes before cutting and serving.

Makes 6 to 9 servings.

Barbara Parriott was Julie's mother. This celebrated recipe was traditionally served in the Beckwith household for Christmas Eve breakfast while listening to A Festival of Nine Lessons and Carols live from Kings College, Cambridge, England, and sipping champagne with our friends.

We're not that fancy when we serve it at the High Mountain Lodge, but it never fails to please (even without the champagne).

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