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Easy Breakfast Strata Recipe
Easy Breakfast Strata Recipe photo by Taste of Home
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Easy Breakfast Strata Recipe

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Walking on egg shells first thing in the morning is so, well, not a good start to the day. That's why making breakfast the night before (and cleaning it up) is a brilliant plan. Breakfast Strata changes easily when you switch to brown-and-serve sausage links, diced cooked ham or diced cooked bacon. Use Swiss or Monterey Jack if you're not a cheddar fan, and bread variations from herbed breads to sourdough. —Debbie Johnson, Centertown, Missouri
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 loaf (1 pound) herb or cheese bakery bread, cubed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 large eggs
  • 2 cups 2% milk
  • 1 teaspoon ground mustard

Nutritional Facts

1 piece: 277 calories, 14g fat (6g saturated fat), 132mg cholesterol, 489mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 13g protein

Directions

  1. In a large skillet, cook sausage, pepper and onion over medium heat until meat is no longer pink; drain.
  2. Place bread in a greased 13x9-in. baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk eggs, milk and mustard. Pour over top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
Originally published as Easy Breakfast Strata in Taste of Home February/March 2012, p81


Reviews for Easy Breakfast Strata

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
dschultz01
Reviewed Mar. 28, 2016

"I thought this was just okay. I made it almost exactly as written, except used half pound of sausage and half pound of cooked bacon. Used a sourdough Asiago cheese bread. The dish had a good taste to it, but I felt it was a little dry, like there needed to be more egg/milk for the bread to soak up. Seemed like there was too much bread. I also think I should have mixed the sausage/bacon into the bread cubes before putting on the cheese and pouring in the egg/milk."

MY REVIEW
JRRoche
Reviewed Nov. 21, 2015

"This is my go-to breakfast for houseguests staying for holidays. Feeds many, everyone loves it and it's super easy. Reheats well. I've used Mexican blend cheese, cheddar or pepper jack, prefer red pepper to green, and my favorite bread is a rosemary and olive oil crusty loaf sold at my grocery store. It turns out great each time. And, yes, two cups milk to six eggs; not sure what could have gone wrong for Anchatra52 as it's seems so foolproof to me. Also, I've often forgotten to make it until the morning I want to serve it and it still turns out great, just give it some time for the bread to soak up the egg mixture."

MY REVIEW
Anchantra52
Reviewed May. 25, 2015

"Disgusting mess. It is a waste of good ingredients! 2 cups milk to 6 eggs, really?"

MY REVIEW
bullelkrun
Reviewed Jan. 25, 2015

"1 1/2 cups of cubed ham can be used instead of sausage. I also used a Cheddar & Green Chile bread I found at the local grocery store. Prefer for company!"

MY REVIEW
eyeball4
Reviewed Apr. 1, 2014

"substitute the mustard for 1/3 cup of maple syrup! YUM!"

MY REVIEW
glitzey
Reviewed Mar. 18, 2012

"I have been making this for a long time and my family loves it. Cut down baking time by spooning it in muffins tins. Easier to use leftovers next day by warming in microwave for a quick breakfast."

MY REVIEW
hejt3
Reviewed Mar. 4, 2012

"very quick and very satisfying!!"

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