Green Chile Brunch Bake

• 1 pound bulk pork sausage
• 10 cups cubed day-old French bread
• 2 cups shredded sharp cheddar cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 5 green onions, chopped
• 6 large eggs
• 2-3/4 cups half-and-half cream
• 1 can (4 ounces) chopped green chiles, drained
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon hot pepper sauce

1. In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage.
2. In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight.
3. Preheat oven to 350u0b0. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

pork sausage, bread, cheddar cheese, mushroom stems, green onions, eggs, cream, green chiles, worcestershire sauce, salt, ground mustard, paprika, pepper, hot pepper

Taken from www.tasteofhome.com/recipes/green-chile-brunch-bake/ (may not work)