This delectable Breakfast Sausage Strata features crusty bread, Swiss cheese, and sage for an irresistible spin on the classic make-ahead egg casserole.
A rich and eggy breakfast casserole is a staple in our family. Every holiday season one can expect the classic dish to make an appearance on our breakfast table at least once- and for good reason. They are simple to make and can be made ahead of time, so come morning all you have to do is heat up the oven and pop it in.
This Breakfast Sausage Strata takes those same qualities and makes them even better by adding in big hunks of crusty bread, which when marinated with the egg mixture form the most wonderful custard-like dish with a few outlier pieces of bread jutting out for a sturdy bite.
What does this Breakfast Sausage Strata taste like?
Basically, this Strata is crispy in some places and creamy in others thanks to the chunks of toasty bread baked into a custard base.
The breakfast sausage and sage seasonings along with a (not optional!) hint of nutmeg make it seem like an aromatic holiday meal, no matter the time of year.
The real unsung hero of this dish is the swiss cheese which adds an understated nutty flavor that lends interest to the dish compared to the same old block of cheddar.
What do I serve with Breakfast Sausage Strata?
I like to serve this dish with crispy hash browns, grapes (so random, I know), and good coffee.
Do you have to make it the night before?
Not necessarily, but if you really want that best textures and flavors, I recommend letting it meld for an hour or more.
Can you leave out the sausage?
Sure! Leaving out the sausage will also cut back the step of browning the meat, but I can’t guarantee it will taste as splendid, because sausage is the best part of any meal.
What dish do I bake my Breakfast Sausage Strata in?
I used my 2 quart 9” x 9” Fiesta Square Baker, but any similarly sized baking dish will do. I would suggest to take the toasted bread hunks and put them in the proposed baking dish first to make sure they fit well before committing to it.
Okay, let’s make some Sausage Breakfast Strata!
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This delectable Breakfast Sausage Strata features crusty bread, Swiss cheese, and sage for an irresistible spin on the classic make-ahead egg casserole.
Ingredients
- 4 packed cups large cubes of crusty bread like French, Italian, or Sourdough
- 1 lb breakfast sausage
- 2 cups whole milk
- 8 eggs
- 1 tsp flakey kosher salt*
- ½ tsp pepper
- ¼ tsp freshly grated nutmeg
- ¼ tsp rubbed sage
- 8 oz block swiss cheese, grated
Instructions
Night Before
- Bake bread cubes at 250 degrees for 5 to 10 minutes until light and crisp. Set aside to cool.
- Meanwhile, brown breakfast sausage in a skillet over medium heat. Set aside.
- Butter a 2 quart baking dish and add in toasted bread cubes. Add in cheese, reserving about one handful, along with sausage and toss gently to combine.
- In a bowl lightly beat the eggs then whisk in the milk, salt, pepper, nutmeg, and sage. Pour over the bread and sausage then sprinkle with reserved cheese.
- Cover with foil or plastic wrap (and optionally top with a something heavy to weigh it down) and refrigerate overnight.
In the Morning
- Remove Strata from fridge. Preheat oven to 350 degrees.
- Bake, covered with foil, for 20 minutes. Carefully uncover and bake for 20-30 minutes more until golden and bubbly.
Notes
I always use Diamond Crystal kosher salt, because it is light and flakey. If you use another brand you may need to adjust to taste.
Keywords: sausage sage bread eggs breakfast strata casserole
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