Hearty Smoked Sausage Strata: Your Ultimate Make-Ahead Brunch Casserole Recipe
Prepare to delight your taste buds and impress your guests with this incredible Smoked Sausage Strata – a perfect harmony of bold smoked sausage, fluffy eggs, rich cheddar cheese, and sturdy, flavorful bread. This dish isn’t just a meal; it’s a centerpiece, guaranteed to be a hit at your next brunch gathering or to elevate any special family breakfast. Baked to a beautiful golden perfection and brimming with deep, satisfying flavors, this sausage casserole is both incredibly easy to assemble and impressively delicious. Get ready for everyone to come back for second and even third servings!
A strata is a beloved choice for any breakfast or brunch table, celebrated for its incredible versatility and its ability to effortlessly serve a crowd. At its heart, it’s a savory egg and bread casserole, where day-old or crusty bread eagerly soaks up a rich, eggy custard mixture, much like a bread pudding but distinctly savory! This transformative process results in a texture that’s both tender and satisfying, making it a perfect solution for anyone looking to create a memorable morning meal without the last-minute fuss.
The magic of a strata lies in its distinct layers and its make-ahead potential. Unlike a frittata or quiche, the bread base of a strata absorbs the egg mixture as it bakes, creating a cohesive, comforting dish that holds its shape beautifully when sliced. This unique characteristic makes it not only delicious but also visually appealing, perfect for those special occasions where presentation matters. Whether you’re hosting a holiday brunch or simply want a hearty weekend breakfast, a strata delivers on both flavor and convenience.
For this particular breakfast casserole, I’ve chosen smoked sausage due to its inherently bold and robust flavor profile. Smoked sausages bring a depth that elevates the entire dish, creating a more complex and satisfying experience compared to unsmoked varieties. The rich, savory notes from the smoking process infuse the entire casserole with an irresistible aroma and taste. However, the beauty of this recipe is its adaptability – feel free to use any sausage you love! Personally, Andouille sausage stands out as my preferred choice because its distinctive blend of Cajun spices and smoky kick adds an unparalleled richness and a delightful hint of heat that truly complements the other ingredients.
To further enhance and balance the flavors, I’ve incorporated sautéed onions and vibrant bell peppers. These additions don’t just add appealing color and texture; they build layers of aromatic goodness that make every bite exciting. A carefully selected blend of spices ensures a cohesive flavor profile that highlights the smoked elements. A generous layer of sharp cheddar cheese completes the ensemble, melting into a gooey, savory topping that beautifully contrasts with the tender bread and savory fillings. The outcome is a truly hearty, cheesy sausage and egg bake that’s substantial enough for any gathering, from a casual family breakfast to an elegant holiday brunch. And here’s the best part – it can be fully assembled the night before and simply popped into the oven when you’re ready to serve, making it the ultimate no-fuss meal for a stress-free morning!
This make-ahead marvel saves you precious time in the morning, allowing you to enjoy your guests or a relaxed start to your day without being tethered to the kitchen. It’s the kind of dish that truly feels special without requiring hours of effort, delivering maximum flavor with minimal stress. From its golden, crusty top to its savory, tender interior, every element of this smoked sausage strata promises a delicious and unforgettable experience that will quickly become a family favorite.
[feast_advanced_jump_to]Essential Ingredient Notes for Your Perfect Smoked Sausage Strata
Let’s dive deeper into the key components that bring this incredible smoked sausage strata to life. Understanding each ingredient will not only help you achieve the best results but also empower you to customize it to your personal preferences. For even more creative ideas, don’t forget to check the substitutions and variations section later in this article!
- Sausage: The undisputed star of our strata! While the recipe specifically highlights smoked sausage for its deep, complex, and savory flavor, you have a wide array of choices. Smoked varieties, like the popular Andouille, bring a fantastic savory and often slightly spicy kick that perfectly complements the eggs and cheese. You can typically find excellent pre-cooked smoked sausage in the refrigerated or deli section of most grocery stores, though specific types may differ by region. Common and highly recommended smoked sausage varieties include:
- Andouille: Known for its spicy, smoky Cajun flavor profile, adding a wonderful warmth.
- Kielbasa: A versatile Polish sausage, often garlicky and distinctly smoky, a great all-around choice.
- Chorizo: Depending on the type (Spanish or Mexican), it can offer a distinctive smoky, piquant, and often vibrant red color to your strata.
- Bratwurst: While many bratwursts are unsmoked, you can often find smoked versions or use a good quality pre-cooked bratwurst for a milder but still savory flavor.
- For a slightly different take, feel free to use regular pork breakfast sausage or even turkey sausage if you prefer a milder flavor or a lighter option. Just ensure it’s cooked through and crumbled or diced before adding to the strata mixture.
- Onions and Peppers: These vibrant vegetables aren’t just for adding a splash of color! Diced yellow onions and green or red bell peppers form the aromatic foundation of our casserole, contributing essential sweetness, a slight pungency, and a lovely textural contrast to the rich sausage and eggs. Sautéing them until soft releases their full flavor potential and ensures they blend seamlessly into the strata without being overly crunchy.
- Spices: To maintain and enhance the delicious smoky profile of the dish, we use a thoughtful blend of smoked paprika, ground cumin, and dried thyme. Smoked paprika deepens the existing smoky notes and adds a beautiful reddish hue; cumin introduces an earthy warmth and depth; and dried thyme contributes a subtle, classic herbaceousness that ties all the savory flavors together beautifully. This combination is key to making this strata truly stand out.
- Bread: This is a critical component for achieving the perfect strata texture. To prevent a soggy casserole, it’s highly recommended to use sturdy, crusty bread such as sourdough, a classic baguette-style French bread, or Italian bread. The denser texture of these breads allows them to absorb the egg mixture without disintegrating or becoming mushy. Using day-old or slightly stale bread is ideal as it’s drier and will soak up the custard more effectively. If you only have fresh bread on hand, a simple trick is to pre-toast the cubed pieces in the oven for 10-15 minutes until lightly golden and crisp, then let them cool before layering. This easy step makes a significant difference in the final, delightful texture of your strata.
- Eggs: The essential binding agent! Along with the half and half (or milk), eggs create the creamy, rich custard that permeates the bread and holds all the delicious ingredients together. Nine large eggs ensure a robust, fluffy, and satisfying texture throughout the casserole.
- Half and Half: This dairy component is used to create the luxurious custard base with the eggs. Half and half provides a wonderful richness and creamy texture to the strata. If you prefer a slightly lighter dish, you can absolutely substitute whole milk without significantly compromising the overall flavor or texture. For an even more indulgent strata, heavy cream could be used, though half and half offers a perfect, balanced richness.
- Cheese: I’ve opted for a sharp yellow cheddar for its bold, tangy flavor and its excellent melting properties. It adds a wonderful savory depth and contributes to the beautiful golden crust on top of the strata. However, cheese is incredibly versatile in this recipe, so feel free to use any good melting cheese that complements the other flavors.
- Salt and Pepper: Essential for seasoning to taste. Remember that many smoked sausages are already quite salty and flavorful, so start with the recommended amount of salt and adjust after tasting the cooked sausage and vegetable mixture. Freshly ground black pepper adds a delightful aromatic kick and subtle heat that enhances the savory notes.
Refer to the recipe card below for precise quantities and detailed instructions to ensure your strata turns out perfectly every time.
Crafting Your Delicious Smoked Sausage Strata: A Step-by-Step Guide
Creating this flavorful smoked sausage strata is wonderfully straightforward, especially with the added advantage of preparing it ahead of time. Follow these detailed steps, supported by visual cues, to expertly assemble your perfect breakfast or brunch casserole.
Step 1. Brown the Sausage: Begin by lightly buttering or generously spraying a 9×13-inch baking or casserole dish. Ensure all surfaces are coated to prevent any sticking, then set it aside. In a large, heavy-bottomed skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add your cubed smoked sausage and cook, stirring occasionally, until it’s beautifully browned and slightly crispy on all sides, which typically takes about 6-7 minutes. This crucial step helps to render out some fat and develop deep, savory flavors. Once cooked, remove the sausage with a slotted spoon and transfer it to a plate, setting it aside. Leave any delicious rendered fat in the pan as it will infuse the vegetables with extra flavor.
Step 2. Sauté the Aromatics: To the same skillet, which now contains those flavorful sausage drippings (add a little more olive oil if needed), add the diced yellow onions and bell peppers. Stir in the smoked paprika, ground cumin, and dried thyme, along with ¼ teaspoon of salt. Sauté these vegetables, stirring occasionally, until they are tender and translucent, which should take about 5-6 minutes. This step is essential for building the aromatic base for your strata and ensuring the vegetables are cooked to the right consistency.
Step 3. Combine Flavors: Return the browned sausage to the skillet with the softened vegetables and spices. Toss everything together gently and cook for an additional 30 seconds, allowing all the wonderful flavors to meld and combine thoroughly. This brief reheating ensures the sausage is warmed through and integrated with the aromatics. Then, remove the pan from the heat and let the mixture cool slightly while you move on to preparing the custard.
Step 4. Prepare the Rich Custard: In a spacious medium mixing bowl, crack the 9 large eggs and add the 2 cups of half-and-half (or whole milk). Whisk vigorously until the eggs and liquid are thoroughly combined, smooth, and slightly frothy. Season this custard mixture with the remaining ¼ teaspoon of salt and a generous amount of freshly ground black pepper. This rich, creamy custard is the key to the strata’s tender, cohesive texture.
Step 5. Layer the Bread: In the greased 9×13 inch baking dish, arrange the 1-inch cubed crusty bread in an even, single layer at the bottom. This bread layer is the foundation of your strata and will absorb the custard to become wonderfully tender and flavorful.
Step 6. Add the Sausage Mixture: Evenly spoon the cooled sausage, onion, and bell pepper mixture over the bread layer. Make sure to distribute it well so that every slice of strata gets a good amount of delicious, savory filling. A well-distributed filling ensures balanced flavors in every bite.
Step 7. Scatter the Cheese: Generously scatter the 1½ cups of shredded sharp cheddar cheese over the sausage and vegetable layer. This cheese will melt down during baking, creating a savory, gooey layer and a beautiful golden crust that adds incredible texture and flavor to the top of the strata.
Step 8. Pour the Custard & Rest: Carefully pour the prepared egg and half-and-half custard evenly over the entire dish, ensuring all the bread and filling are thoroughly moistened. Gently press down on the ingredients with a spoon or spatula to help the bread fully soak up the custard. If desired, add a final sprinkle of freshly ground black pepper over the top for a bit more kick and visual appeal. Cover the baking dish tightly with aluminum foil and refrigerate for at least 1 hour, or ideally, overnight. This resting period is absolutely crucial for the bread to properly absorb the liquid, preventing a dry or crumbly texture and allowing the flavors to meld beautifully. This step is what makes it a fantastic make-ahead brunch option!
When you’re ready to bake your strata, if it has been refrigerated overnight, remove it from the fridge about 30 minutes before cooking. This allows it to come closer to room temperature, which helps ensure more even baking. Preheat your oven to 350°F (175°C). Bake the covered casserole for 20 minutes. After 20 minutes, carefully remove the aluminum foil cover and continue baking for an additional 25-35 minutes, or until the strata is beautifully puffed up, golden brown on top, and feels somewhat firm in the middle. A knife inserted into the center should come out mostly clean, indicating it’s fully cooked. Once baked, remove the casserole from the oven and allow it to rest for 10-15 minutes before slicing and serving. This resting period is important for the casserole to set, making it easier to cut into perfect, clean portions.
👩🍳Pro Tip for a Perfectly Non-Soggy Strata
The ultimate secret to a fantastic strata that isn’t soggy is all about the bread! Always prioritize using day-old or slightly stale bread. This is because its reduced moisture content allows it to absorb the rich egg custard more effectively and completely, preventing it from becoming mushy or watery during baking. If you only have fresh bread on hand, don’t worry – there’s a quick fix! You can easily mimic stale bread by preheating your oven to 350°F (175°C). Arrange the cubed bread pieces in a single layer on a baking sheet and toast them in the oven for 10-15 minutes, or until they are lightly golden and crisp to the touch. Once toasted, let the bread cool completely for a few minutes before incorporating it into your strata. This simple trick ensures a delightful, firm, and absorbent texture throughout your delicious casserole.
Get Creative: Endless Substitutions and Variations for Your Strata
One of the most appealing aspects of a strata is its incredible flexibility. This recipe serves as a fantastic canvas for culinary creativity, allowing you to easily adapt it based on your personal preferences, dietary needs, or simply what you have available in your pantry. Don’t be afraid to experiment and make this recipe truly your own! Here are some ideas to inspire your next strata masterpiece:
- Meat Options: As previously mentioned, the choice of sausage can dramatically change the flavor profile. Beyond the smoky options like Andouille, Kielbasa, and Chorizo, don’t hesitate to branch out to other protein sources. Consider substituting lean ground turkey or ground beef (ensure you season these with Italian herbs, garlic, and onion powder when browning to add flavor), diced ham (perfect for using up holiday leftovers), or even thinly sliced hot dogs for a kid-friendly version. For a truly indulgent twist, try adding crispy crumbled bacon, or a delightful mixture of both bacon and sausage for a double dose of savory goodness. When using raw ground meat, remember to add your preferred seasonings (salt, pepper, garlic powder, onion powder, Italian seasoning, dried herbs, etc.) liberally while browning to infuse maximum flavor into the meat before adding it to the strata.
- Herbs and Spices: This is where you can truly personalize your strata. While our recipe uses a specific blend to highlight the smoked sausage, the possibilities for flavor are vast! Experiment with dried sage for an autumnal or holiday feel, fresh rosemary for a fragrant and woodsy touch, a pinch of oregano for a Mediterranean twist, or even a dash of warming curry powder or chili powder for an unexpected global flavor. Feel free to use fresh herbs like finely chopped parsley, chives, or dill for a brighter, fresher taste – simply chop them and stir them into the egg mixture or sprinkle generously on top before baking.
- Bread Alternatives: While crusty bread is ideal for the classic strata texture, you can certainly get creative with the “bread” layer. For a gluten-free or alternative base, consider using (thawed and thoroughly squeezed dry) frozen hash browns or tater tots. They create a delicious, crispy bottom layer that offers a delightful deviation from traditional bread. Cubed cornbread, stale croissants, or even leftover biscuits could also be cut into cubes and used, each offering a different texture and flavor profile to your strata.
- Vegetable Boost: Almost any vegetable can find a happy home in a strata! As long as you maintain similar overall amounts to ensure proper baking and prevent a watery casserole, your options are wide open. Spinach (make sure to thoroughly drain any excess water, especially if using frozen spinach, to avoid watering down the strata), finely chopped broccoli florets, sweet corn kernels, tender asparagus pieces, or sautéed sliced mushrooms are all excellent choices. Remember to pre-cook harder vegetables (like broccoli or asparagus) and cut them into small, even pieces to ensure they bake evenly and are tender within the casserole. If you’re a garlic lover (which I omitted in the main recipe because smoked sausage is often highly seasoned), feel free to add a few cloves of minced garlic when sautéing your onions and peppers for an extra aromatic punch.
- Cheese Varieties: Cheese is another highly adaptable ingredient that allows for significant customization. While sharp cheddar is fantastic for its bold flavor, explore other options that offer different flavor dimensions and melting characteristics. Mozzarella provides a mild, stretchy, and creamy texture; Gruyère offers a nutty, sophisticated flavor; white cheddar delivers a sharp, clean taste; and smoked gouda would perfectly complement the smoked sausage theme with its deep, sweet, and smoky notes. A blend of two or more cheeses can also create a more complex and appealing flavor profile.
Serving Suggestions: What to Pair with Your Smoked Sausage Strata
This savory smoked sausage strata is wonderfully satisfying and hearty enough to be a complete meal on its own, perfect for breakfast, brunch, or even a light dinner. However, it also pairs beautifully with a variety of side dishes to create a more elaborate and well-rounded spread. Here are some perfect pairings to consider, no matter the occasion:
- For a Classic Breakfast or Brunch: Keep it simple and refreshing with a vibrant bowl of fresh mixed berries, a beautifully arranged seasonal fruit salad, or a light green salad dressed with a tangy vinaigrette to cut through the richness of the strata.
- For a Heartier Meal or Dinner: Elevate your strata to a full dinner by serving it alongside flavorful roasted vegetables such as tender slow-roasted beefsteak tomatoes, crisp asparagus spears, or a colorful medley of roasted root vegetables like carrots and parsnips. A crisp and refreshing side salad with a zesty lemon-herb dressing also provides a wonderful contrast.
- Additional Breakfast Sides: Consider serving with a side of crispy hash browns (especially if you didn’t incorporate them into the strata!), a platter of sliced fresh tomatoes, or a bowl of creamy, warm grits for a Southern touch.
- Beverage Pairings: For a festive brunch, classic mimosas or a spicy and savory Bourbon Bloody Mary would be excellent choices. For a more casual or family-friendly setting, freshly brewed coffee, a glass of refreshing orange juice, or even a healthy fruit smoothie will complement the flavors beautifully.
Storage & Reheating Tips for Your Delicious Strata
One of the many benefits of this smoked sausage strata recipe is how incredibly well it stores, making it an ideal candidate for meal prepping during the week or enjoying delicious leftovers. Proper storage techniques will ensure you can savor its wonderful flavors for days, or even months, to come.
- Refrigerating Cooked Strata: After baking, allow your strata to cool completely to room temperature before storing. This crucial step prevents condensation from forming inside the container, which could lead to a soggy texture. Once cooled, cover the entire casserole dish tightly with plastic wrap or aluminum foil, or transfer individual slices to airtight containers. Stored properly in the refrigerator, the strata will remain fresh and delicious for up to 3-4 days.
- Freezing Cooked Strata: This strata freezes exceptionally well, making it a fantastic option for future meals! Once completely baked and cooled, cut the strata into individual serving portions. Wrap each portion tightly in plastic wrap, ensuring it’s sealed, then place these wrapped portions into a freezer-safe bag or an airtight container. This double-layer protection helps prevent freezer burn and preserves flavor. Frozen strata can be stored for up to 3 months.
- Reheating from Refrigerator: For individual slices, you can quickly reheat them in the microwave for 1-2 minutes, or until they are warmed through to your liking. For a larger portion or if reheating the entire casserole, cover it with aluminum foil to retain moisture and reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until it’s thoroughly heated through to the center.
- Reheating from Freezer: If reheating a frozen slice, you can place it directly in the oven (still covered with foil) at 350°F (175°C) for approximately 30-40 minutes, or until it’s hot in the center. Thawing overnight in the refrigerator first will significantly reduce baking time to about 15-20 minutes in the oven, similar to reheating refrigerated leftovers. Microwaving directly from frozen is also an option for individual pieces, though the texture might be slightly softer; start with 3-4 minutes and add more time as needed, stirring if possible.
Frequently Asked Questions About Strata
A strata is a delightful savory casserole dish, often compared to a bread pudding, but with a distinctly savory twist. It’s typically constructed with layers of day-old or crusty bread, which serves as a sponge for a rich mixture of eggs, milk or cream, cheese, and various other delicious ingredients like vegetables, meats, or fresh herbs. Stratas are exceptionally popular for breakfast and brunch because they are incredibly versatile, can be prepared almost entirely in advance (often overnight), and are perfect for feeding a crowd with minimal last-minute effort. They bake up into a golden, puffed casserole that is both comforting and impressive, making them ideal for gatherings or leisurely weekend mornings.
While the terms “strata” and “savory bread pudding” are often used interchangeably due to their shared base ingredients and similar preparation methods, there’s a subtle distinction, mainly in structure and presentation. The word “strata” itself is derived from Latin, meaning “layer,” and traditionally refers to a dish where ingredients are arranged in distinct layers within a casserole dish. This layering often results in a more cohesive, sliceable casserole. In contrast, a savory bread pudding tends to have all its ingredients more thoroughly mixed with the custard, leading to a more homogenous, pudding-like consistency. Both are incredibly delicious and comforting, but the strata emphasizes its beautiful, distinct layers of flavor and texture, offering a slightly more structured presentation.
Absolutely! This recipe is highly adaptable for a vegetarian diet. To convert it, simply omit the smoked sausage entirely. To compensate for the lost savory flavor and richness, you can increase the amount of vegetables significantly, perhaps adding a generous portion of sautéed mushrooms, sun-dried tomatoes, roasted red peppers, or artichoke hearts. You might also want to boost the spices with a touch more smoked paprika or add some nutritional yeast to the custard for a cheesy, umami depth. Consider adding a plant-based sausage alternative or a generous amount of sautéed kale or spinach to ensure it remains a hearty, satisfying meal. The beauty of a strata is its flexibility, so feel free to experiment with your favorite vegetarian fillings to create a equally delicious meat-free version!
Perfect Pairings for Your Smoked Sausage Strata
Sometimes, even the most delicious strata appreciates a companion! Whether you’re planning a full brunch spread or just looking for a little something extra to complete your meal, here are some fantastic recipes that would perfectly complement your hearty smoked sausage strata, enhancing the overall dining experience.
- Cream Cheese Avocado Toast
- Blended Cottage Cheese Breakfast Bowls
- Healthy Banana Pineapple Smoothie
- Bourbon Bloody Mary with Bacon
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter. Your feedback helps me improve and inspires other home cooks!
📖 Recipe
Smoked Sausage Strata
Equipment
- 9 x13 baking dish
- Large Skillet
- Large Mixing Bowl
- Whisk
Ingredients
- 1 tablespoon extra virgin olive oil, plus more if needed
- 12 ounces smoked sausage such as Andouille cut into ½-¾ inch cubes
- 1½ cups diced yellow onion (from about 1 medium onion) ½-¾ inch dice
- 1½ cups diced green or red bell pepper (from about 1 medium pepper) ½-¾ inch dice
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon Kosher or fine sea salt, divided
- 9 large eggs
- 2 cups (16 ounces) half and half or whole milk
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 10-12 ounces (7-8 cups) crusty bread such as sourdough or a baguette, cut into 1-inch cubes *see notes
- 1½ cups (12 ounces) shredded sharp cheddar cheese
- butter or cooking spray for greasing the pan
Instructions
- Lightly butter or generously spray a 9 by 13-inch baking or casserole dish. Ensure all surfaces are coated to prevent sticking, then set aside for later use.butter or cooking spray for greasing the pan
- In a large, heavy-bottomed pan or skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the cubed smoked sausage and cook, stirring occasionally, until it’s beautifully browned and slightly crispy on all sides, typically taking 6-7 minutes. This step helps render out some fat and develops a deep, savory flavor. Once cooked, remove the sausage with a slotted spoon and transfer it to a plate, setting it aside. Leave any delicious rendered fat in the pan as it will infuse the vegetables with extra flavor.1 tablespoon extra virgin olive oil, plus more if needed, 12 ounces smoked sausage such as Andouille cut into ½-¾ inch cubes
- To the same pan, which now contains delicious sausage drippings (add a little more olive oil if needed), add the diced yellow onions and bell peppers. Stir in the smoked paprika, ground cumin, dried thyme, and ¼ teaspoon of salt. Sauté the vegetables, stirring occasionally, until they are tender and translucent, which should take about 5-6 minutes. Return the browned sausage to the pan with the softened vegetables and cook for an additional 30 seconds, stirring to ensure all the wonderful flavors are thoroughly combined. Remove the pan from the heat and allow the mixture to cool slightly while you move on to preparing the custard.1½ cups diced yellow onion (from about 1 medium onion), 1½ cups diced green or red bell pepper (from about 1 medium pepper), ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon dried thyme, ½ teaspoon Kosher or fine sea salt, divided
- Prepare the Custard: In a spacious medium bowl, whisk together the 9 large eggs, 2 cups of half-and-half (or whole milk), the remaining ¼ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper until all ingredients are thoroughly combined and the mixture is smooth and slightly frothy. This rich custard forms the crucial liquid base that will bind your strata together.9 large eggs, 2 cups (16 ounces) half and half or whole milk, ¼ teaspoon freshly ground black pepper, plus more to taste
- Assemble the Strata: To the prepared baking dish, add the 1-inch cubed crusty bread, arranging it in a single, even layer at the bottom. Next, evenly spoon the cooled sausage and vegetable mixture over the bread layer, distributing it well. Generously scatter the 1½ cups of shredded sharp cheddar cheese over the top of the sausage layer. Finally, carefully pour the prepared egg custard evenly over the entire dish, ensuring all the bread cubes and filling are thoroughly moistened. Gently press down on the ingredients with a spatula or the back of a spoon to help the bread fully absorb the custard. If desired, you can add an extra sprinkle of black pepper over the top for a bit more kick. Cover the baking dish tightly with aluminum foil. Allow the strata to sit and soak for at least one hour in the refrigerator, or for best results, ideally overnight. This crucial resting period allows the bread to properly absorb the liquid, preventing a dry or crumbly texture and allowing the flavors to meld beautifully.10-12 ounces (7-8 cups) crusty bread such as sourdough or a baguette, cut into 1-inch cubes, 1½ cups (12 ounces) shredded sharp cheddar cheese
- Bake to Perfection: If preparing the strata on the same day, preheat your oven to 350℉ (175°C) while the casserole is resting. Bake the covered strata for 20 minutes. After 20 minutes, carefully remove the aluminum foil cover and continue to bake for an additional 25-35 minutes, or until the strata is beautifully puffed up, golden brown on top, and feels firm in the middle when gently pressed. A knife or toothpick inserted into the center should come out mostly clean, indicating it’s fully cooked. Once baked, remove the casserole from the oven and allow it to cool and set for 10-15 minutes before slicing and serving. This resting period is important for the strata to firm up, ensuring clean, perfect slices.**For overnight preparation: If you assembled your strata the night before, remember to take it out of the refrigerator at least 30 minutes before baking. This helps it come closer to room temperature for more even cooking. Then, proceed with the baking times as outlined above.
Notes
- To avoid a soggy strata, always use day-old or slightly stale bread. This allows the bread to absorb the rich egg custard without becoming mushy. If you only have fresh bread available, don’t fret! You can easily toast the cubed bread pieces in a single layer on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until they are lightly golden and crisp. Be sure to let the bread cool for a few minutes before adding it to your strata.
- To store your strata, ensure it cools completely to room temperature before covering. This prevents moisture buildup. Store the cooled strata, tightly covered with plastic wrap or in an airtight container, in the refrigerator for 3-4 days.
- For longer storage, this strata freezes beautifully! Once completely baked and cooled, cut the strata into individual serving portions. Wrap each slice tightly in plastic wrap, then place these wrapped portions into a freezer-safe bag or an airtight container. This double-layer protection helps prevent freezer burn and preserves flavor. Frozen strata can be stored for up to 3 months. When you’re ready to reheat, you can place thawed portions (from the fridge) in a 350°F (175°C) oven for 15-20 minutes until warmed through. If reheating from frozen, simply add extra baking time, usually around 30-40 minutes at the same temperature, ensuring it’s heated thoroughly in the center. For a quick reheat of individual slices, a microwave will work in 1-2 minutes.