Savory Sausage, Egg, and Cheese Strata
Make this festive holiday brunch recipe for Christmas morning! A savory sausage, egg, and cheese strata with crusty bread, perfect for holiday entertaining and easy to prepare ahead.
Equipment
- oven
- 9x13-inch baking dish
- large skillet
- wooden spoon
- large mixing bowl
- whisk
- spatula
- knife
- cutting board
- measuring cups
- measuring spoons
- wire rack
Ingredients
Custard Mixture
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
Strata Layers
- 12 oz day-old crusty bread cut into 1-inch cubes
- 1 tbsp extra-light olive oil
- 8 oz mild breakfast sausage casings removed
- 1 small yellow onion finely chopped
- 1 red bell pepper finely chopped
- 6 oz sharp cheddar cheese shredded (about 1 1/2 cups)
- 2 tbsp fresh chives finely chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- In a large skillet, heat the extra-light olive oil over medium heat. Add the breakfast sausage and cook for 5-7 minutes, using a wooden spoon to break it into small crumbles, until it is no longer pink. Add the chopped onion and red bell pepper and cook for another 5-7 minutes, stirring occasionally, until the vegetables are soft. Remove the skillet from the heat and let the mixture cool slightly.
- In the prepared baking dish, layer half of the bread cubes. Top evenly with all of the sausage and vegetable mixture, followed by half of the shredded cheddar cheese. Layer the remaining bread cubes on top.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until the mixture is completely smooth and uniform in color.
- Slowly and evenly pour the egg custard mixture over the layered bread in the baking dish. Use a spatula to gently press down on the top layer, ensuring all bread pieces are submerged and soaked with the custard.
- Sprinkle the remaining cheddar cheese over the top. Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to allow the bread to fully absorb the custard.
- Remove the dish from the refrigerator and let it sit at room temperature for 10 minutes. Bake, uncovered, for 45-55 minutes, until the top is puffed and deeply golden brown, and a knife inserted into the center comes out clean.
- Let the strata rest on a wire rack for 15-20 minutes before sprinkling with fresh chives, slicing, and serving. This rest time allows the custard to set for cleaner slices.
Notes
Let the strata rest after baking for cleaner slices. This dish can be prepared up to overnight in advance.