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Overnight Sausage Strata Recipe

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This dish is convenient since you prepare it the night before baking. I always serve this when we have overnight guests because there's no morning prep time. I get to visit while it's in the oven.—Elizabeth Link, Charlotte, North Carolina
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + standing
MAKES: 8-10 servings

Ingredients

  • 7 cups cubed day-old bread
  • 1/4 cup butter, melted
  • 8 Eggland's Best Eggs, lightly beaten
  • 2-1/2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 pound bulk pork sausage, cooked and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 piece) equals 355 calories, 25 g fat (12 g saturated fat), 225 mg cholesterol, 559 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.

Directions

  1. Place bread cubes in a greased 13-in. x 9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-10 servings.
Originally published as Overnight Sausage Strata in Casserole Cookbook 2001, p282

Nutritional Facts

1 serving (1 piece) equals 355 calories, 25 g fat (12 g saturated fat), 225 mg cholesterol, 559 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Overnight Sausage Strata

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Jan. 4, 2014

Very easy to make. I forgot to leave bread out so had to use it fresh vs. dried cubes and it still turned out great. I substituted ground deer meat that my son took this year, which I am not a huge fan of. However, with these seasonings the dish didn't taste gamey at all. I will make this again for sure.

MY REVIEW
Reviewed Feb. 26, 2012

Easy to make. A big hit with my family.

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