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Easy Breakfast Strata Recipe

Easy Breakfast Strata Recipe

We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! —Debbie Johnson, Centertown, Missouri
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. YIELD:12 servings


  • 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 shredded cheddar cheese
  • 6 large eggs
  • 2 cups 2% milk
  • 1 teaspoon ground mustard


  • 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.

Nutritional Facts

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

Reviews for Easy Breakfast Strata

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dschultz01 User ID: 1076910 246183
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."

JRRoche User ID: 7066408 237767
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."

Anchantra52 User ID: 7664757 226938
Reviewed May. 25, 2015

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

bullelkrun User ID: 1762069 218812
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!"

eyeball4 User ID: 2602555 186869
Reviewed Apr. 1, 2014

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

glitzey User ID: 884045 198193
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."

hejt3 User ID: 6553247 182993
Reviewed Mar. 4, 2012

"very quick and very satisfying!!"

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