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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.
Scale
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