5 from 80 votes
Sausage Strata
Sausage Strata layers cooked breakfast sausage, sautéed onions, garlic, spinach, and torn bread pieces soaked in a seasoned egg and cream mixture, baked until custardy and set. Cheddar cheese and sliced green onions add richness and freshness to each slice. This dish benefits from an overnight soak to meld flavors and soften the bread.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
10
Calories:
797 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 4 tablespoons neutral oil divided
- 16 ounces breakfast sausage
- ½ yellow onion diced
- 2 garlic minced cloves
- 4 ounces baby spinach
- 8 egg large
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter softened and divided
- 22 ounces Italian bread torn into pieces
- 8 ounces White Cheddar Cheese shredded
- 2 green onion sliced, divided
- salt to taste
- black pepper to taste
Instructions
- Place a large skillet over medium heat. Add oil and brown sausage, breaking it up as it cooks, about 3 to 4 minutes. Transfer sausage to bowl and set aside.
- Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
- Add spinach and continue to sauté until spinach wilts, 2 minutes.
- Pour onion mixture into bowl with sausage and set aside.
- Grease 9"x13" baking dish with 2 tablespoons butter.
- In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
- Add half bread pieces into the bottom of the baking dish in an even layer. Top with half the sausage, spinach and onion mixture. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
- Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
- Tightly cover strata with foil and refrigerate overnight (or at least one hour).
- Preheat oven to 375˚F. Bake covered strata in oven for 30 minutes. Uncover, dot top with remaining 2 tablespoons butter, and continue to bake for an additional 15 to 20 minutes or until the top has browned and slightly crisped at the edges and the center has just set.
- Cool strata for 10 to 15 minutes, top with remaining green onion and serve.
Cup of Yum
Notes
- Prepare the strata the night before and refrigerate to let the bread soak thoroughly for a soft texture when baked.
- Use a sturdy bread like sourdough or crusty Italian loaf to prevent sogginess; softer breads like brioche require shorter soak times.
- After baking and cooling, the strata can be frozen whole for up to 2 months, wrapped tightly in foil.
- Leftover portions freeze well individually, reheatable in a microwave with a damp paper towel to retain moisture.
- Whole milk can substitute heavy cream, but using less rich milk may result in excess liquid and a soggy dish.
- Choose melting cheeses like white cheddar for the best texture and flavor melding in the strata.
Nutrition Information
Calories
797kcal
(40%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
63g
(97%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.5g
(25%)
Cholesterol
239mg
(80%)
Sodium
1087mg
(45%)
Potassium
430mg
(9%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
2204IU
(44%)
Vitamin C
5mg
(6%)
Calcium
225mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 797
% Daily Value*
| Calories | 797kcal | 40% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 63g | 97% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 239mg | 80% |
| Sodium | 1087mg | 45% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 2204IU | 44% |
| Vitamin C | 5mg | 6% |
| Calcium | 225mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.