2 pounds pork sausage
6 strips bacon
1/2 cup (8 tablespoons) unsalted butter
3/4 teaspoon paprika
3/4 teaspoon garlic salt
3/4 teaspoon celery salt
3/4 teaspoon dry sweet basil
4 cups cubed day old bread
1/4 cup grated Parmesan cheese
6 large eggs
Hot sauce to taste (optional)
2 1/2 cups milk
1 15 oz can cream of mushroom soup
3/4 teaspoon dry mustard
1 12 oz jar of mushrooms
3 cups shredded Colby jack cheese
Preheat oven to 400 degrees F. butter a 9x13 glass baking dish and set aside.
In a medium skillet over medium heat, brown sausage using a wooden spoon to break into crumbled pieces. Remove from heat, drain and set aside.
In a medium skillet over medium heat, cook bacon until crisp. Reserving bacon grease, remove and drain bacon on a towel-lined plate, chop and set aside. Return bacon drippings to medium heat and combine with butter to melt.
Place cubed bread in a medium bowl and pour over melted butter and bacon drippings. Stir to combine with paprika, garlic salt, celery salt, and sweet basil. Spread in an even layer on a sheet tray and bake, tossing occasionally, until cubes are browned, about 10-15 minutes. Remove from oven and season with grated Parmesan cheese.
In a large bowl, whisk to combine eggs, hot sauce, milk, mushroom soup and dry mustard. Fold in cooked sausage, chopped cooked bacon, mushrooms and shredded jack cheese. Place toasted croutons in prepared 9x13 baking dish. Top with egg mixture, cover and refrigerate for 4 hours or up to overnight.
Preheat oven to 350 degrees F. Bake strata until puffed and golden, about 1 hour to 1 hour 15 minutes. Allow to cool 5 minutes before serving.