Sausage and Cheese Strata with Sun Dried Tomatoes
Elevate your brunch game with this hearty and flavorful Sausage and Cheese Strata with Sun-Dried Tomatoes. This make-ahead dish combines savory Italian sausage, creamy layers of cheddar and Gruyère cheeses, and the tangy richness of sun-dried tomatoes for an irresistible blend of textures and flavors. Cubes of French bread soak up a velvety egg custard infused with garlic powder, thyme, and a hint of black pepper to ensure every bite is packed with comfort and zest. Topped with a golden, bubbly cheese crust and bright green onions, this baked casserole is perfect for feeding a crowd or planning a special breakfast gathering. With simple prep and an option to refrigerate overnight, this strata recipe is your go-to for effortless entertaining and guaranteed applause!
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 8 cups French bread
- 8 large Eggs
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Sun-dried tomatoes, chopped
- 4 stalks Green onions, sliced
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Butter, for greasing the pan
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and set aside.
In a large skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it into crumbles with a wooden spoon. Drain any excess fat and set aside.
Cut the French bread into 1-inch cubes and spread evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, thyme, salt, and black pepper until well combined.
Sprinkle half of the cheddar cheese and half of the Gruyère cheese over the bread cubes, followed by the cooked sausage, chopped sun-dried tomatoes, and sliced green onions.
Pour the egg mixture evenly over the bread and toppings, ensuring all the bread cubes are soaked in the custard.
Sprinkle the remaining cheddar cheese and Gruyère cheese over the top.
Cover the dish tightly with aluminum foil and let it sit for at least 30 minutes to allow the bread to absorb the custard. Alternatively, refrigerate it overnight for a make-ahead option.
When ready to bake, place the covered dish in the preheated oven and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the strata is puffed, golden, and set in the center.
Allow the strata to cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 13.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 511 mg | 39% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 964 mg | 21% | |
*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.
