Sausage and Cheese Strata
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.
For 6 servings
- 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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old or slightly stale bread so it soaks up the custard without turning mushy.
- 2Drain the cooked sausage well to prevent the strata from becoming greasy.
- 3Press the bread down gently after pouring the custard to ensure even absorption.
- 4Let the strata rest for 5 minutes after baking for cleaner, neater slices.
- 5For a deeper flavor, toast the bread cubes in the oven at 175°C for 5-7 minutes before assembling.
Adapt it for your goals.
Vegetarian
Replace the Italian sausage with 350g sautéed mushrooms and spinach for a meatless version that still delivers umami and heft.
spicySpicy
Use hot Italian sausage and add a diced jalapeño with the onion for those who want a kick of heat.
low carbLow-carb
Substitute the bread with 400g cauliflower florets (roasted and cubed) to reduce carbs while keeping the strata structure.
Why this is on our healthy list.
High-Quality Protein
Eggs and sausage provide a substantial amount of protein to keep you full and energized through the morning.
Calcium from Cheese
Cheddar and Parmesan contribute calcium, which supports bone health and muscle function.
Iron from Sausage
Italian sausage is a source of heme iron, important for oxygen transport in the blood.
Frequently asked questions
Yes, but aim for at least 30 minutes at room temperature so the bread begins absorbing the custard. Overnight is best for texture.
