Sourdough Mushroom Sausage Strata
Elevate your next brunch gathering with this decadent Sourdough Mushroom Sausage Strata, a savory baked casserole that combines the rustic charm of sourdough bread with the richness of breakfast sausage, earthy mushrooms, and creamy Gruyère cheese. Infused with aromatic garlic, onions, and a hint of thyme, this strata strikes the perfect balance of flavors and textures. The egg custard, made with whole milk and a touch of heavy cream, soaks into the bread for an irresistibly soft, custardy center, while the golden, cheesy topping adds a satisfying crunch. Whether you make it fresh or prepare it the night before for a stress-free morning, this hearty dish is ideal for feeding a crowd. Garnish with fresh parsley for a pop of color and serve it warm for a comforting meal your guests won’t forget. Perfect for holidays, brunch parties, or weekend indulgences!
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Recipe Information
Ingredients
- 8 cups (cubed, about 1-inch pieces) sourdough bread
- 1 pound breakfast sausage
- 2 cups (sliced) button or cremini mushrooms
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 2 tablespoons unsalted butter
- 6 large eggs
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups shredded Gruyère cheese
- 2 tablespoons (chopped for garnish, optional) parsley
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the cubed sourdough bread evenly in the greased baking dish and set aside.
Heat a large skillet over medium heat and add the olive oil. Cook the breakfast sausage, crumbling it into small pieces with a spatula, until browned and cooked through. Remove the sausage from the skillet and set aside on a plate lined with paper towels to drain excess grease.
In the same skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms, cooking until softened and lightly golden, about 7-8 minutes. Add the minced garlic and cook for an additional minute. Season the mixture with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the dried thyme. Remove from heat.
Sprinkle the cooked sausage evenly over the top of the bread cubes in the baking dish, followed by the onion and mushroom mixture.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until fully combined.
Pour the egg mixture evenly over the bread, sausage, and vegetables in the dish, ensuring the bread cubes are well-soaked.
Top the strata with the shredded Gruyère cheese, spreading it evenly across the surface.
Cover the baking dish with aluminum foil and allow the strata to rest for at least 20 minutes (or overnight in the refrigerator for a make-ahead option).
Bake the strata, covered, for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the egg custard is set in the center.
Let the strata cool for about 5 minutes before serving. Garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
6002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.2 g | 394% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1864 mg | 622% | |
| Sodium | 11024 mg | 479% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 29.6 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 2277 mg | 175% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 3063 mg | 65% | |
*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.
