Sausage and Cheese Breakfast Strata

★ 4.3 · Advanced

A make-ahead layered bread pudding of cubed bread, savory sausage, and melted cheese baked in a rich egg custard, perfect for feeding a holiday crowd.

25 minPrep Time

55 minCook Time

80 minTotal Time

8 servings (9x13-inch casserole)Yield

Why You'll Love This

Assemble the night before for a stress-free brunch morning
Feeds a crowd of 8 from one dish
Rich, savory, and endlessly customizable with mix-ins

Ingredients

1 poundbreakfast sausage, casings removed
1medium yellow onion, diced
1red bell pepper, diced
8 cupsday-old crusty bread, cut into 1-inch cubes
2 cupsshredded sharp cheddar cheese, divided
1 cupshredded Gruyere or mozzarella cheese
10large eggs
3 cupswhole milk
1 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoonground mustard powder
1/4 teaspoonnutmeg
2 tablespoonschopped fresh parsley, for garnish

Nutrition (estimated per serving)

520Calories

27gProtein

32gFat

28gCarbs

2gFiber

980mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Grease a 9x13-inch baking dish with butter or cooking spray.
Heat a large skillet over medium heat and cook the 1 pound breakfast sausage, breaking it into crumbles, for 6 to 7 minutes, until browned and no pink remains (internal temperature 160 F). Use a slotted spoon to transfer sausage to a plate, leaving the fat in the pan.
Add the diced onion and bell pepper to the skillet and cook in the sausage fat for 5 minutes, until softened. Remove from heat and let cool slightly.
Spread half of the 8 cups bread cubes evenly in the prepared baking dish.
Scatter half of the sausage, half of the onion-pepper mixture, and 1 cup of the cheddar cheese plus half the Gruyere over the bread.
Layer the remaining bread cubes on top, followed by the remaining sausage and vegetables.
In a large bowl, whisk together the 10 eggs, 3 cups milk, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon mustard powder, and 1/4 teaspoon nutmeg until fully combined.
Slowly pour the egg mixture evenly over the layered bread, pressing down gently with a spatula so all the bread gets moistened.
Sprinkle the remaining 1 cup cheddar and remaining Gruyere over the top.
Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the bread fully absorbs the custard.
When ready to bake, remove the strata from the fridge and let it sit at room temperature for 20 minutes while the oven preheats to 350 F.
Bake covered with foil for 30 minutes, then remove the foil and bake for another 25 to 30 minutes, until the top is golden brown, puffed, and a knife inserted in the center comes out clean (internal temperature reaches 165 F).
Let the strata rest for 10 minutes before slicing so it sets properly. Garnish with chopped parsley and serve warm.

Tips

The overnight rest is essential; it lets the bread fully soak up the custard so the strata bakes up soft in the center instead of dry.
Use sturdy, slightly stale bread like a baguette or country loaf; soft sandwich bread will turn mushy.