Sausage and Cheese Breakfast Strata
Indulge in the comforting flavors of a hearty *Sausage and Cheese Breakfast Strata*, the ultimate make-ahead dish for busy mornings or special brunch gatherings. This savory casserole layers day-old bread with perfectly browned Italian sausage, sautéed onions, and a generous blend of sharp cheddar and creamy mozzarella cheeses. Bound together by a rich custard of eggs, whole milk, and heavy cream, this baked strata achieves a golden, crispy top while remaining deliciously soft and flavorful inside. With the option to refrigerate overnight, it’s an effortless way to feed a crowd. Serve it fresh out of the oven, garnished with vibrant parsley for a touch of freshness, and watch it become the centerpiece of your breakfast table! Perfect as a holiday brunch recipe or a weekend treat, this dish combines ease with irresistible flavor.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon Olive oil
- 1 large Yellow onion (diced)
- 2 cloves Garlic (minced)
- 8 cups Day-old bread (cubed)
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 8 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter and set aside.
In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet with a slotted spoon and transfer to a plate lined with paper towels to drain excess grease.
In the same skillet, add diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
In a large mixing bowl, whisk together eggs, milk, heavy cream, salt, and black pepper until well combined.
In the prepared baking dish, layer half the cubed bread, followed by half the sausage mixture, half the onion mixture, and half the shredded cheeses (cheddar and mozzarella). Repeat the layering with the remaining bread, sausage, onion, and cheeses.
Pour the egg mixture evenly over the strata, pressing down gently with a spatula to ensure all the bread is soaked. Cover tightly with aluminum foil and refrigerate for at least 1 hour, or overnight for best results.
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 20 minutes. Bake, covered, in the preheated oven for 40 minutes.
Uncover the strata and continue baking for an additional 15-20 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let cool for 10 minutes before slicing and serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 502 mg | 39% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
