Veggie and Sausage Strata
Wake up to a crowd-pleasing breakfast or brunch dish with this hearty Veggie and Sausage Strata! This layered casserole combines savory breakfast sausage, vibrant veggies like sautéed red bell peppers, onions, and spinach, and the comforting texture of rustic bread soaked in a rich, eggy custard. Topped with melty cheddar cheese, this make-ahead recipe is perfect for entertaining or meal-prepping, as it can be assembled the night before and baked fresh in the morning. With bold flavors from Dijon mustard and a golden, crispy top, this easy-to-make strata is the ultimate balance of comfort and convenience. Perfect for feeding a large gathering or enjoying leftovers throughout the week, this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces breakfast sausage
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 5 cups baby spinach
- 6 cups, cubed rustic bread or sourdough
- 2 cups, shredded cheddar cheese
- 8 large eggs
- 2 cups whole milk
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly with butter or non-stick spray.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the sausage and cook, breaking it up with a spatula, until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 4–5 minutes until softened. Add the baby spinach and cook for an additional 2 minutes, stirring until wilted. Remove the skillet from heat.
In a large mixing bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until fully combined.
Spread half of the cubed bread evenly in the baking dish. Layer half of the sausage, sautéed vegetables, and shredded cheese on top. Repeat the layers with the remaining bread, sausage, vegetables, and cheese.
Pour the egg mixture evenly over the entire dish, ensuring it soaks into all the bread layers. Press down gently with a spatula to help the bread absorb the liquid.
Cover the dish with aluminum foil and refrigerate for at least 1 hour, or preferably overnight, to let the flavors meld together.
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 15–20 minutes. Meanwhile, preheat your oven to 350°F (175°C) again.
Bake the strata, covered with foil, for 30 minutes. Then, remove the foil and bake for an additional 20–25 minutes, or until the top is golden and the egg mixture is set.
Allow the strata to cool for 5–10 minutes before slicing and serving. Enjoy your hearty Veggie and Sausage Strata!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 336 mg | 26% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 366 mg | 8% | |
*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.
