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Breakfast Strata with Sausage

A heartwarming breakfast dish, featuring savory sausage nestled between layers of bread and creamy eggs, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices slices of bread (preferably day-old) Use a hearty bread like sourdough or brioche for added flavor.
  • 1 pound of sausage Italian sausage works beautifully; feel free to use breakfast sausage or plant-based alternatives.
  • 8 large eggs Provides rich custard-like texture.
  • 2 cups milk Whole milk makes it indulgent; almond milk works for dairy-free.
  • 1 cup shredded cheese Cheddar or a mix of your favorites.
  • 1 small onion, diced Adds depth and sweetness.
  • 2 cloves garlic, minced Infuses flavor.
  • 1 teaspoon dried oregano Provides comforting earthy taste.
  • 1 teaspoon dried thyme Further elevates the flavor.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove and drain on paper towels, leaving some fat in the pan.
  3. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Follow with garlic, cooking for another minute until fragrant.
  4. In a large mixing bowl, whisk together the eggs, milk, oregano, thyme, salt, and pepper.
  5. Cut the bread into cubes and add them to the egg mixture, followed by the cooked sausage, onion, garlic, and cheese. Gently fold everything together until the bread is well-coated.
  6. Transfer the mixture into a greased baking dish and let it sit for at least 20 minutes to soak, or even overnight in the fridge.
Baking
  1. Bake in the preheated oven for 30–35 minutes, or until the top is golden and the custard is set.
  2. Let it rest for a few minutes before slicing and serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, adding a splash of milk to keep moist. Can be frozen for up to 2 months.