Sausage Cheddar Breakfast Strata
User Reviews
5
Sausage Cheddar Breakfast Strata
Description
This breakfast strata starts by cooking ground pork sausage until no pink remains, then sautéing diced red bell pepper until tender. Bread cubes are combined with half of the shredded cheddar, sausage, and peppers, then soaked in an egg mixture seasoned with dry mustard powder, salt, black pepper, and onion powder mixed with milk and half-and-half or light cream.
The mixture rests to allow bread to absorb the liquid, then is baked covered and then uncovered with remaining cheese until set. The result is a moist, flavorful casserole combining savory sausage, creamy custard, crisp-tender peppers, and sharp cheddar.
This dish is convenient for preparing ahead, as it can be refrigerated for up to 48 hours before baking. Leftovers store well for several days and can be reheated in the oven or stovetop.
Ingredients
- 8 ounces ground pork sausage
- ½ cup red bell pepper diced
- 6 cups bread cubes slightly dried
- 2 cups cheddar cheese about 8oz, divided, shredded
Egg Mixture
- 4 large egg
- 1 ½ cups milk
- ½ cup half and half or light cream
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
- Cook sausage in a skillet over medium heat until no pink remains, drain the fat and return the sausage to the pan. Add the peppers and cook until slightly tender, about 3 minutes. Set aside to cool.
- Whisk eggs, milk, cream, dry mustard, salt, pepper, and onion powder in a large bowl (add ½ teaspoon black pepper if desired).
- Add the bread, peppers, sausage, and half of the cheese to the egg mixture. Toss to combine and let rest for 5 minutes. Toss again until the liquid is absorbed.
- Add the mixture to a greased 2 qt baking dish. Cover with foil and refrigerate for at least 30 minutes or up to 48 hours.
- Preheat the oven to 350°F. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake an additional 15-20 minutes or until set in the middle.
- Rest 10 minutes before cutting.
Notes
- Additional cooked vegetables can be added but should be pre-cooked to avoid excess moisture.
- Use slightly dried bread cubes that soak but hold shape during mixing.
- Any flavorful cheese may be substituted, but include at least one bold cheddar or similar cheese.
- Refrigerate strata covered for 30 minutes to 48 hours before baking for best texture.
- Store leftovers in a covered container in the refrigerator for 3 to 4 days and reheat until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 442 | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 885mg | 37% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 413mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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