In this episode of Cook and a Half, Sam and Artie are digging into their Too Good to Go order—a surprise bag of surplus ingredients from their choice of nearby stores or restaurants—and making something delicious out of what they find. The result? A cheesy sausage and mushroom strata (or the perfect brunch main, just in time for Mother’s Day). This video is made in partnership with Too Good To Go. GET THE RECIPE ►► https://f52.co/3w5hsrM

Also featured in this video
Five Two Bamboo Double Sided Cutting Board: https://f52.co/38POKmM
Five Two Silicone Oven Mitts & Pot Holders: ​​https://f52.co/37WOUcj
Five Two Wooden Spoons: https://f52.co/3OWy5yA

Prep Time: 30 minutes
Cook Time: 50 minutes
Serves: 6 to 8

Ingredients

2 tablespoons butter
1 bunch scallions, trimmed and sliced
8 ounces sliced mushrooms such as cremini or shiitake
8 ounces sausage meat, sweet or hot
12 ounces day-old enriched bread (such as brioche or challah), cubed or torn into ¾-inch-thick pieces
6 large eggs
2 ½ cups whole milk
1/2 cup heavy cream
1 tablespoon mustard, grainy or Dijon
3 ounces sharp cheddar, shredded and divided
1 teaspoon fresh thyme, roughly chopped
¾ teaspoon kosher salt
¾ teaspoon freshly ground pepper
Salad greens, for serving
Lemon wedges, for serving

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