Sausage and Cheese Strata

Name: Sausage and Cheese Strata
Prep time: 20 min
Cook time: 50 min
Total time: 2 h
Yield: 6 servings
Cuisine: american
Ingredients: 350 g Italian sausage (bulk, casings removed if links); 400 g Italian bread (day-old, cut into 1-inch cubes); 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 6 pcs egg (large); 2 cup whole milk; 1.5 cup cheddar cheese (sharp, shredded); 0.25 cup parmesan cheese (grated); 1 tsp dijon mustard; 0.5 tsp salt; 1 pinch black pepper; 1 pinch smoked paprika; 1 tsp oil (for greasing the baking dish)

RATING

4.5/5(118)

TASTE SCORE

9/10

A savory overnight bread casserole loaded with crumbled sausage, melty cheddar cheese, and a rich egg custard. This hearty make-ahead breakfast is perfect for holiday mornings or feeding a crowd — just assemble it the night before, pop it in the oven in the morning, and enjoy a golden, puffy strata in about an hour.

PREP

20m

COOK

50m

SERVES

1 PIECE

679 cal

SERVINGS

METHOD · 8 STEPS

prep
Grease the baking dish and cube the bread.
1.Grease a 9x13 inch baking dish with oil.
2.Spread the bread cubes evenly in the prepared dish.
saute · ~10 min
Cook the sausage and aromatics.
1.Cook sausage in a large skillet over medium heat, breaking it into crumbles (6-8 min).
2.Add onion and sauté until softened (3-4 min).
3.Add garlic and cook until fragrant (30 sec). Drain excess fat.
TIPBreak the sausage into small, even crumbles so every bite gets a bit of sausage.
mix · ~2 min
Whisk the custard mixture.
1.In a large bowl, whisk eggs until well beaten.
2.Add milk, Dijon mustard, salt, black pepper, and smoked paprika.
3.Whisk until smooth and fully combined.
assemble · ~3 min
Layer the strata.
1.Scatter the sausage and onion mixture over the bread cubes.
2.Sprinkle shredded cheddar cheese on top.
3.Pour the egg custard evenly over everything.
4.Press down gently with a spatula so the bread absorbs the liquid.
5.Top with grated Parmesan cheese.
rest
Cover and refrigerate overnight.
Cover with plastic wrap and refrigerate at least 8 hours or overnight. The bread absorbs the custard fully, setting the strata up for a puffy, tender texture.
TIPIf you're short on time, let it soak at room temperature for at least 30 minutes before baking — but overnight is best.
bake · ~50 min
Bake the strata.
1.Preheat oven to 175°C (350°F). Remove plastic wrap and cover with foil.
2.Bake covered for 30 minutes.
3.Remove foil and bake another 15-20 minutes until golden brown and puffed.
4.Check doneness: a knife inserted in the center should come out clean with no liquid egg.
rest · ~5 min
Rest before serving.
Let the strata rest for 5 minutes before cutting. It will settle slightly and slice more cleanly.
serve
Slice into 6 squares and serve warm.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old or slightly stale bread so it soaks up the custard without turning mushy.
2
Drain the cooked sausage well to prevent the strata from becoming greasy.
3
Press the bread down gently after pouring the custard to ensure even absorption.
4
Let the strata rest for 5 minutes after baking for cleaner, neater slices.
5
For a deeper flavor, toast the bread cubes in the oven at 175°C for 5-7 minutes before assembling.

RECIPE VARIATIONS