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This breakfast strata is bursting with savory sausage, tender mushrooms, soft bread pieces, and melty cheddar. Perfect for your next holiday or family breakfast. It is packed with so much delicious flavor and texture that it will leave you wanting seconds!
Reasons You’ll Love This Recipe
- Customizable: The beauty of this recipe is being able to use what you have on hand. Cheese, bread, and meat can all be substituted!
- Perfect for Holidays! Is there anything better than having a warm, delicious breakfast on a holiday morning? Pair this with my winter fruit salad and 45 minute cinnamon rolls!
- Hearty and Flavorful: I love using sausage in my breakfast casserole because it adds so much flavor! Not only that, but the eggs, vegetables, and bread keep me full and satisfied longer!
How to Make Breakfast Strata
I don’t know about you guys, but breakfast casseroles are always a hit at my house! I love having a hearty breakfast that I can make ahead of time and throw in the oven in the morning for a quick and delicious meal! This breakfast strata is perfect for holidays, brunch, and family gatherings.
- Sautè: Heat a large skillet over medium heat and add the butter. Once the butter is melted, add the mushrooms. Saute for 3-4 minutes, stirring occasionally. Once the mushrooms begin browning, add the spinach and saute briefly until it wilts. Remove from the heat and place in a large bowl.
- Combine: Add the cooked, crumbled sausage and diced bread to the mushrooms and spinach.
- Whisk: In another bowl, whisk together eggs, milk, thyme, seasonings, and Dijon mustard. Whisk in the cheese. Pour over the bread mixture and toss until combined. Cover and set in the fridge for 30 minutes to an hour.
- Bake: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 or 4-quart casserole dish with pan spray. Add the chilled strata mixture to the pan. Bake for 45-50 minutes, until the top is golden brown and the center is set and no longer jiggly. Let the breakfast strata sit for 5-10 minutes before serving.
Breakfast Strata Tips and Variations
- Switch things up! The great thing about this strata is it’s entirely customizable! Replace the cheese, vegetables, meat, or even the milk with different ones of equal amounts! Peppers, onions, kale, bacon, diced ham, shredded beef, gruyere, Monterey Jack, and mozzarella. Any of these would be delicious!
- What type of bread can I use? I used ciabatta bread, but other crust bread that would work include sourdough, french bread, baguette, and focaccia. Dice the bread up and leave it out on an uncovered sheet pan to let it dry out over night.
- Mini Breakfast Strata Instructions: To make smaller portions, spray muffin pan wells with pan spray and then spoon the mixed strata into the wells. Bake for 20-25 minutes, until the liquid has set and there is only a slight wobble to them. Let them cool for 10-15 minutes before loosening them from the sides with a knife. Remove from the pan and serve.
Make Ahead and Storing Leftovers
- Make ahead! After tossing the bread and fillings with the egg mixture, cover and set in the fridge overnight. It’s a great option for when you want to prep the night before and then pop it in the oven first thing in the morning.
- Fridge: Cover leftover breakfast strata tightly with plastic wrap or transfer them to an airtight container. Then, you can store them in the refrigerator for up to 3 days.
- Reheating Instructions: Reheat individual portions in the microwave for 45-60 seconds. Or reheat the entire strata in the oven at 350 degrees Fahrenheit for 10-15 minutes. Or until it is warmed through to 165 degrees Fahrenheit.
Delicious Breakfast Casseroles
If you love making breakfast casseroles ahead of time, these recipes are for you! They are quick and easy to throw together but are so flavorful and delicious!
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Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. Once the butter is melted, add 8 ounces mushrooms. Saute for 3-4 minutes, stirring occasionally. Once the mushrooms begin browning, add 10 ounces frozen spinach and saute briefly until it wilts. Remove from the heat and place in a large bowl.
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Add the cooked, 1 pound crumbled breakfast sausage and diced 8 cups crusty bread to the mushrooms and spinach.
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In another bowl, whisk together 12 large eggs, 2 cups whole milk, ½ teaspoon thyme, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoon Salt, ½ teaspoon ground pepper, and 2 tablespoons dijon. Whisk in 1 ½ cup cheddar cheese. Pour over the bread mixture and toss until combined. Cover and set in the fridge for 30 minutes to an hour.
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Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 or 4-quart baking dish with pan spray. Add the chilled strata mixture to the pan. Bake for 45-50 minutes, until the top is golden brown and the center is set and no longer jiggly.
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Let the strata cool for 5-10 minutes before serving.
Calories: 838kcalCarbohydrates: 103gProtein: 39gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 192mgSodium: 2012mgPotassium: 648mgFiber: 5gSugar: 12gVitamin A: 3875IUVitamin C: 3mgCalcium: 343mgIron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
