Hearty Smoked Sausage Strata: The Ultimate Make-Ahead Breakfast Casserole for Brunch
Prepare to delight your taste buds and impress your guests with this incredibly flavorful Smoked Sausage Strata. This magnificent breakfast casserole brings together the rich, savory notes of smoked sausage with fluffy eggs, sharp cheddar cheese, and rustic bread, all baked to a golden, bubbly perfection. It’s a true brunch centerpiece, offering bold flavors and a satisfying texture that promises to leave everyone craving another slice. Whether you’re hosting a festive gathering or simply want a comforting weekend meal, this strata is an easy yet elegant dish that delivers big on taste with minimal fuss.
A strata, often described as a savory bread pudding, is a beloved choice for breakfast, brunch, or even a light dinner due to its remarkable versatility and ability to effortlessly feed a crowd. At its heart, a strata involves layers of sturdy bread, which acts as a sponge, soaking up a rich, eggy custard mixture. This transformative process results in a delightful texture that is both tender and flavorful. Unlike sweet bread puddings, stratas embrace savory ingredients like cheeses, meats, and vegetables, making them a hearty and satisfying meal. Their appeal also lies in their convenient make-ahead nature, allowing you to prepare most of the work the night before and simply pop it in the oven come morning.
For this particular breakfast casserole, I’ve chosen smoked sausage as the star ingredient, and for good reason. Its inherent bold, smoky flavor, coupled with a unique blend of spices, deeply infuses the entire dish, creating a more complex and satisfying taste profile compared to regular breakfast sausage. While any sausage can be used, varieties like Andouille, with its distinctive Cajun kick, elevate this strata from good to truly exceptional. The robust character of smoked sausage stands up beautifully to the richness of the eggs and cheese, ensuring every bite is packed with savory goodness.
To further enhance and round out the flavors, I’ve incorporated finely diced onions and bell peppers, which sauté down to a sweet, aromatic base. A carefully selected blend of spices, including smoked paprika, cumin, and dried thyme, complements the sausage’s smokiness and adds warmth to the casserole. Finally, a generous layer of sharp cheddar cheese melts into a gooey, irresistible topping, binding all the elements together. The result is a substantial and cheesy sausage and egg bake that’s perfect for any gathering. An added bonus that makes this recipe a true winner is its make-ahead capability – assemble it the night before and enjoy a stress-free, delicious meal the next day!
Ingredient Notes and Expert Tips
Understanding the role of each ingredient is key to mastering this smoked sausage strata. Below, you’ll find detailed notes on the ingredients, along with insights into why they work and how you can customize your dish. For even more creative options, be sure to check out the substitutions and variations section.
- Sausage: The foundation of our strata’s robust flavor. While the recipe specifically calls for smoked sausage, which offers a deep, complex flavor profile, you have many delicious options. Smoked sausage varieties are readily available in most grocery stores, though specific types may vary by region. Andouille, with its spicy, garlicky notes, is my top recommendation for an authentic, bold taste. However, you could also use:
- Andouille: A spicy, smoked pork sausage, often associated with Cajun cuisine. It provides a fantastic depth of flavor and a gentle kick.
- Kielbasa: A milder, often garlicky, smoked sausage that is very versatile. Great for a less spicy option.
- Chorizo: A heavily spiced pork sausage, which can be fresh or cured. If using fresh, ensure it’s fully cooked and crumbled. It adds a vibrant, paprika-rich flavor.
- Bratwurst: While typically a fresh sausage, smoked bratwurst varieties are available and offer a distinct German-inspired flavor.
- Onions and Peppers: These aromatic vegetables are essential for building a flavorful base. As they sauté, they release their natural sugars, adding a subtle sweetness that balances the savory sausage and spices. Yellow onions are common, but red onions can add a bit more sharpness and color. Green bell peppers are classic, but red, yellow, or orange bell peppers will add more sweetness and visual appeal. Make sure they are diced to a similar size for even cooking.
- Spices: A thoughtful blend of spices elevates the dish. Smoked paprika enhances the smoky essence of the sausage, deepening the overall flavor. Cumin adds an earthy warmth, while dried thyme contributes a subtle, herbaceous note that pairs wonderfully with the other savory ingredients. Don’t underestimate the power of these humble additions to create a rich, cohesive taste.
- Bread: This is a critical component for a perfect strata. The goal is to use sturdy, day-old, or slightly stale bread. Why? Because fresh, soft bread tends to become overly soggy when soaked in the egg custard. Stale bread, on the other hand, has a drier, more open crumb structure, allowing it to absorb the custard without disintegrating, resulting in a delightfully custardy interior and a crispy top. Excellent choices include sourdough, a French baguette, or Italian bread. If your bread isn’t stale enough, you can quickly pre-toast it in the oven (see the “Pro Tip” section for details) to achieve the ideal texture. Cut the bread into 1-inch cubes for optimal absorption and layering.
- Eggs: The eggs, along with the half and half, form the rich, custardy base of the strata. They bind all the ingredients together and create that signature fluffy, baked texture. Using large eggs is standard for most recipes, ensuring the right ratio of egg to liquid for a perfect custard.
- Half and Half: This dairy product provides the perfect balance of richness and lightness for the egg custard. It’s creamier than milk but lighter than heavy cream, contributing to a wonderfully moist and tender strata. Whole milk is a perfectly acceptable substitute if you prefer a slightly lighter custard, or for an even richer, more indulgent strata, you could use heavy cream.
- Cheese: A sharp yellow cheddar is chosen for its bold flavor and excellent melting properties, adding a tangy, savory dimension that complements the sausage and eggs beautifully. However, cheese is incredibly versatile in a strata. Feel free to experiment with other varieties like Gruyère for nuttiness, white cheddar for a milder but still sharp flavor, or even a blend of cheeses.
- Salt and Pepper to Taste: Essential for seasoning. Remember that smoked sausages can vary in sodium content, so start with the recommended amount and adjust to your personal preference. Freshly ground black pepper adds a superior flavor compared to pre-ground pepper.
For exact quantities and specific measurements, please refer to the comprehensive recipe card provided below.
Step-by-Step Guide: Crafting Your Flavorful Smoked Sausage Strata
Making a delicious smoked sausage strata is simpler than you might think, especially with these clear, visual steps. Follow along to create a truly impressive dish.
Step 1. Prepare the Sausage: Begin by heating a large skillet over medium heat and adding a tablespoon of olive oil. Add your cubed smoked sausage (like Andouille) and brown it evenly for about 6-7 minutes. This step develops deep flavor and a pleasant texture. Once browned, remove the sausage from the skillet and set it aside, leaving any rendered fat in the pan.
Step 2. Sauté the Aromatics: In the same skillet, using the residual fat (add a little more olive oil if needed), add the diced onions and bell peppers. Stir in the smoked paprika, cumin, dried thyme, and ¼ teaspoon of salt. Sauté the vegetables until they become soft and translucent, which usually takes about 5-6 minutes. This process allows the flavors to meld and the vegetables to become tender.
Step 3. Combine and Infuse Flavors: Return the browned sausage to the pan with the sautéed vegetables. Cook for another 30 seconds, stirring gently, to ensure all the flavors are well combined and the sausage gets a final warming. Remove the pan from the heat and allow the mixture to cool slightly while you prepare the custard.
Step 4. Whisk the Custard: In a large mixing bowl, thoroughly whisk together the eggs, half and half, the remaining ¼ teaspoon of salt, and a generous amount of freshly ground black pepper. Whisk until the mixture is completely homogenous and lightly frothy. This creates the rich liquid that will transform your bread into a custardy delight.
Step 5. Layer the Bread: Grease a 9×13-inch baking dish generously with butter or cooking spray. Arrange the cubed day-old bread in an even, single layer across the bottom of the prepared pan. Using sturdy, slightly stale bread is crucial here to prevent a soggy strata. Don’t overcrowd the bread, ensuring there’s space for the custard to soak in.
Step 6. Add the Sausage Mixture: Spoon the cooled sausage and vegetable mixture evenly over the layer of bread. Spread it out so that each piece of bread has a chance to mingle with the savory ingredients.
Step 7. Sprinkle with Cheese: Scatter the shredded sharp cheddar cheese generously over the sausage and vegetable layer. This cheese will melt and form a delicious, golden-brown crust on top.
Step 8. Pour the Custard and Chill: Carefully pour the prepared egg and half-and-half custard over the entire dish, ensuring it covers all the bread and other ingredients. Gently press down on the ingredients with a spatula or the back of a spoon to help the bread fully soak up the custard. This step is vital for a moist, custardy strata. For best results and to allow flavors to meld, cover the dish with aluminum foil and let it sit in the refrigerator for at least 1 hour, or ideally, overnight. This chilling period allows the bread to thoroughly absorb the liquid, preventing a dry or unevenly cooked strata.
Baking Instructions: If you prepared the strata the night before, remember to take it out of the refrigerator approximately 30 minutes before baking to allow it to come closer to room temperature. Preheat your oven to 350°F (175°C). Bake the covered strata for 20 minutes. After this initial bake, remove the aluminum foil and continue baking for an additional 25-35 minutes. The strata is ready when it’s beautifully puffed up, golden brown on top, and feels somewhat firm in the middle when gently pressed. Insert a knife into the center; if it comes out clean, your strata is perfectly cooked. Let the strata rest for 10-15 minutes before slicing and serving. This resting time allows the custard to set, making for cleaner cuts and preventing it from falling apart.
👩🍳 Pro Tip for a Perfect Strata
To avoid a soggy strata and achieve that ideal custardy-yet-firm texture, using day-old or stale bread is absolutely crucial. Fresh bread contains more moisture and will break down too much when saturated with the egg mixture, leading to a mushy result. If you don’t have stale bread on hand, don’t worry! You can easily speed up the drying process. Simply preheat your oven to 350°F (175°C), arrange your cut bread pieces in a single layer on a baking sheet, and toast them in the oven for 10-15 minutes, or until the bread cubes are lightly golden and crisp to the touch. Let the bread cool completely for a few minutes before incorporating it into your strata. This quick step makes all the difference!
Substitutions and Creative Variations
One of the best aspects of a strata is its adaptability. Feel free to get creative with these substitutions and variations to tailor the recipe to your personal preferences or what you have on hand:
- Meat: The smoked sausage is fantastic, but your options are plentiful. Beyond the smoky varieties like Andouille, Kielbasa, and Chorizo, you could also consider:
- Ground Turkey or Beef: If using raw ground meat, brown it thoroughly and drain any excess fat. Be sure to season it well during cooking with salt, pepper, garlic powder, and onion powder, as these meats are milder than seasoned sausages.
- Cooked Ham: Diced cooked ham adds a classic breakfast flavor and is great for using up leftovers.
- Hot Dogs: For a kid-friendly twist, diced hot dogs can be surprisingly delicious in a strata.
- Bacon: Crumbled crispy bacon brings a universally loved savory crunch. You can use it in place of sausage or combine it with sausage for a truly indulgent meat medley.
- Herbs and Spices: This is where you can truly make the strata your own! Experiment with different flavor profiles. Fresh herbs, when added towards the end of cooking or as a garnish, provide a bright, aromatic burst. Dried herbs should be added with the vegetables to allow their flavors to bloom. Consider:
- Italian Flair: Dried oregano, basil, and a pinch of red pepper flakes.
- Mediterranean Twist: Dried rosemary, sage, and a hint of marjoram.
- Curry-Inspired: A touch of curry powder and garam masala for an unexpected warmth.
- Smoky Heat: A pinch of cayenne pepper or a dash of hot sauce in the custard.
- Bread: If traditional bread isn’t quite what you’re looking for, or if you’re trying to reduce carbs, get creative with the base:
- Frozen Hash Browns: Thawed and patted dry hash browns can create a delicious, crispy bottom layer.
- Tater Tots: Arrange frozen tater tots in the baking dish for a playful and savory twist that crisps up beautifully.
- Vegetables: As long as you maintain similar overall amounts to avoid making the strata too watery, almost any vegetable can be incorporated. Just ensure they are pre-cooked and cut into small pieces for even baking.
- Leafy Greens: Sautéed spinach, kale, or Swiss chard. If using spinach (especially frozen), make sure to squeeze out all excess water to prevent sogginess.
- Hearty Veggies: Steamed broccoli florets, corn kernels (fresh or frozen), or diced asparagus.
- Mushrooms: Sautéed sliced mushrooms add an earthy depth.
- Garlic: While the smoked sausage often provides enough flavor, a few cloves of minced garlic can be added with the onions and peppers for an extra aromatic kick.
- Cheese: The cheese layer is another fantastic opportunity for customization. Swap out the sharp cheddar for any of these delicious options:
- Mozzarella: For a milder flavor and incredible meltiness.
- Gruyère: Offers a sophisticated, nutty, and slightly sweet flavor.
- White Cheddar: A classic alternative to yellow cheddar, with a sharper, more complex taste.
- Smoked Gouda: To amplify the smoky notes even further, adding a creamy, delightful texture.
- Pepper Jack: For those who enjoy a little heat.
How to Serve Your Delicious Smoked Sausage Strata
This savory smoked sausage strata is a standalone star, perfectly satisfying on its own for any meal of the day. Its hearty nature makes it an excellent choice for a simple yet fulfilling breakfast, a celebratory brunch, or even a comforting, light dinner. For those seeking to create a more expansive and well-rounded meal, here are some perfect pairing suggestions:
- For Breakfast/Brunch: Serve with a fresh fruit salad or a simple green salad with a light vinaigrette to add a refreshing contrast to the richness of the strata. A side of crispy breakfast potatoes or hash browns also pairs wonderfully.
- For a Heartier Meal: Elevate it to a full dinner by serving alongside slow-roasted vegetables like asparagus, green beans, or cherry tomatoes. A vibrant side salad with a zesty dressing provides a refreshing balance.
- Beverage Pairings: Complement the flavors with a fresh orange juice, coffee, or a mimosa for brunch. For dinner, a light red wine or a crisp lager would be excellent choices.
Regardless of how you serve it, this smoked sausage strata is designed to be a crowd-pleaser, delivering warmth, flavor, and comfort in every forkful.
Storing and Reheating Your Strata
One of the many benefits of this smoked sausage strata is how well it stores and reheats, making it an ideal make-ahead meal or a fantastic option for leftovers. Proper storage ensures your strata remains delicious for days.
- Refrigeration: To store your baked strata in the fridge, first allow it to cool completely to room temperature. This is important to prevent condensation, which can lead to sogginess. Once cool, cover the entire baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Stored this way, it will keep fresh for 3-4 days.
- Freezing for Longer Storage: If you want to enjoy your strata further down the line, it freezes beautifully. For best results, allow the baked strata to cool completely. Cut it into individual portions, as this makes reheating much easier. Wrap each slice tightly in plastic wrap, then place the wrapped portions into a freezer-safe bag or an airtight container. This method helps prevent freezer burn. The strata can be frozen for up to 3 months.
- Reheating from the Fridge:
- Oven: For a whole strata or multiple slices, preheat your oven to 350°F (175°C). Cover the dish loosely with foil to prevent the top from browning too much, and bake for 15-20 minutes, or until thoroughly heated through. Remove the foil for the last few minutes if you want a crispier top.
- Microwave: For individual slices, place a slice on a microwave-safe plate. Heat on high for 1-2 minutes, or until hot. Be aware that microwaving may alter the texture slightly, making it a bit softer.
- Reheating from Frozen:
- Oven: It’s best to thaw frozen strata overnight in the refrigerator before reheating. Once thawed, follow the oven instructions for reheating from the fridge. If reheating from frozen (which will take longer), bake covered at 350°F (175°C) for 30-40 minutes, then uncover and bake for an additional 10-15 minutes, or until hot and bubbly.
- Microwave: Not recommended for reheating directly from frozen, as it can result in uneven heating. Thaw first.
Frequently Asked Questions About Strata
Here are some common questions to help you better understand and prepare this delightful dish:
A strata is a hearty and savory layered casserole dish, a staple in many kitchens, particularly for breakfast and brunch. It’s fundamentally built upon layers of sturdy bread, typically day-old or toasted, which are then saturated with a rich egg and dairy custard mixture. Additional ingredients like cheese, cooked meats (such as sausage or ham), and various vegetables are interspersed between these layers. Once assembled, it’s baked until golden, puffed, and set. It shares similarities with a frittata or quiche but distinctively uses bread as its absorbent base, making it a more substantial and comforting dish perfect for feeding a crowd or preparing ahead of time.
While the terms “strata” and “savory bread pudding” are often used interchangeably due to their shared core ingredients (bread, eggs, dairy, savory fillings), there’s a subtle but important distinction in their preparation and resulting texture. The word “strata” is derived from Latin, meaning “layer,” and this is key: a strata is typically a more structured, layered casserole where the bread, fillings, and cheese are arranged in distinct layers before being soaked in the custard. This layering often results in a dish with more discernible textures and separation. In contrast, a savory bread pudding usually involves mixing all the ingredients (bread, savory fillings) directly into the custard, creating a more uniform, pudding-like consistency throughout. While both are incredibly delicious and comforting, a strata offers a slightly more architectural presentation and often a firmer, more sliceable result.
Absolutely! In fact, making strata ahead of time is highly recommended. Assembling it the night before allows the bread ample time to soak up the egg custard mixture thoroughly, resulting in a more flavorful, moist, and uniformly cooked strata. Simply follow all the preparation steps, cover the assembled dish tightly with foil or plastic wrap, and refrigerate it overnight (or for at least 1 hour). The next day, just remove it from the fridge about 30 minutes before baking to let it come closer to room temperature, then bake as directed. This makes it perfect for stress-free brunches or busy mornings.
A soggy strata is usually caused by using bread that’s too fresh or not sturdy enough, or by insufficient baking. To prevent this, always use day-old, slightly stale, or pre-toasted sturdy bread (like sourdough or a baguette). This type of bread absorbs the custard without breaking down excessively. Additionally, ensure the strata is baked until it’s golden brown, puffed, and set in the center. Don’t rush the baking process, and allow it to rest for 10-15 minutes after baking; this helps the custard firm up and prevents it from being runny.
Perfect Pairings for Your Smoked Sausage Strata
Every great dish deserves equally delightful companions. In case your delectable smoked sausage strata needs a friend, consider these perfect pairings to complete your meal:
- 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.
📖Recipe
Smoked Sausage Strata
Equipment
- 9 x13 baking dish
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
- Butter or spray a 9 by 13-inch baking or casserole dish. Set aside.butter or cooking spray for greasing the pan
- In a large pan, heat the oil over medium heat. Add the sausage and cook until lightly browned, 6-7 minutes. Remove the sausage and set aside.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, add the onions, peppers, smoked paprika, cumin, thyme, and ¼ teaspoon of salt. Saute until the vegetables are soft (adding more oil if needed), about 5-6 minutes. Return the sausage to the pan, and saute another 30 seconds to combine the flavors. Let cool slightly while you make 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 medium bowl, whisk together the eggs, half and half, the remaining ¼ teaspoon salt, and pepper until well combined. Set aside.9 large eggs, 2 cups (16 ounces) half and half or whole milk, ¼ teaspoon freshly ground black pepper, plus more to taste
- Prepare the strata: To the prepared baking dish, add the bread in a single layer. Top with the sausage mixture, followed by the cheese. Pour the custard over the entire dish, pressing down gently to allow the bread to soak in the custard. Season with additional pepper if desired over the top. Cover, and allow to sit for at least one hour in the fridge, or up to overnight.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 the strata: If making the same day, preheat the oven to 350℉ while the casserole sits. Bake (covered) for 20 minutes. After 20 minutes, remove the cover and continue to bake for an additional 25-35 minutes or until puffed up, golden brown, and slightly firm in the middle. Allow to cool for 10-15 before serving. **If baking from the night before, remove the strata from the fridge at least 30 minutes before baking. Proceed with the above baking times.
Notes
- To avoid a soggy strata, use day-old or stale bread. To speed the process along, preheat your oven to 350°F. Arrange the cut bread pieces in a single layer on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is lightly golden and crisp. Cool the bread for a few minutes before using it in your strata.
- To store your strata, let it cool completely. Store in the fridge, covered for 3-4 days.
- To freeze a baked strata, wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to reheat, place in the oven at 350°F for 15-20 minutes (if thawed) or longer if frozen. For a quick reheat, microwave individual slices for 1-2 minutes.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.