Sausage and Egg Breakfast Strata
A savory baked bread casserole layered with breakfast sausage, sharp cheddar, and a rich egg custard — perfect for feeding a crowd. Plan ahead: assemble the night before and refrigerate for at least 8 hours before baking.
Ingredients
- 8 cups white sandwich bread or sourdough, cubed, slightly stale
- 1 lb breakfast sausage (bulk or links, casings removed)
- 8 large eggs
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 small yellow onion, diced
- 4 green onions (scallions), sliced
- 2 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp unsalted butter, softened
Instructions
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1
In a large skillet over medium-high heat, cook 1 lb breakfast sausage (bulk or links, casings removed), breaking it into crumbles, until browned and cooked through, about 6-8 minutes. Add 1 small diced yellow onion and cook 3 more minutes until softened. Drain excess fat and let cool slightly.
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2
Grease a 9x13-inch baking dish with 2 tbsp softened unsalted butter. Spread half the 8 cups cubed, slightly stale white sandwich bread or sourdough in an even layer. Top with half the sausage mixture, half the 2 cups shredded sharp cheddar cheese, and half the 4 sliced green onions (scallions). Repeat the layers with the remaining bread, sausage, cheese, and green onions.
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3
In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 2 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until smooth. Pour evenly over the layered bread, pressing down gently to help the bread absorb the custard.
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4
Cover tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
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5
When ready to bake, remove the strata from the refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F (175°C).
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6
Bake uncovered for 50-60 minutes until puffed, golden brown on top, and a knife inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil. Let rest 10 minutes before slicing and serving.