Sausage and Egg Breakfast Strata

Name: Sausage and Egg Breakfast Strata
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
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

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.

80 minEasyServes 8430 cal/serving

AmericanBreakfastOvenStandardHigh FiberHigh ProteinLow CarbLow-SodiumAlcohol-FreeCorn-Free

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

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.
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.
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.
4

Cover tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
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).
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.

Questions

Can I make Sausage and Egg Breakfast Strata dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 2 cups sharp cheddar cheese, shredded, 2 tbsp unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Sausage and Egg Breakfast Strata gluten-free?

Yes. The gluten in this entry is 8 cups white sandwich bread or sourdough, cubed, slightly stale. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Sausage and Egg Breakfast Strata ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sausage and Egg Breakfast Strata?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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