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Savory Italian Sausage Strata Recipe
Savory Italian Sausage Strata Recipe photo by Taste of Home

Savory Italian Sausage Strata Recipe

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Your family will love this pretty puffy casserole—and you'll love that it can be made ahead for convenience. —Suzette Jury, Keene, California
TOTAL TIME: Prep: 25 min. + chilling Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 1 hour + standing
MAKES: 12 servings


  • 1 pound bulk Italian sausage
  • 1 loaf sourdough bread (1 pound), cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup thinly sliced green onions
  • 10 eggs, lightly beaten
  • 3 cups half-and-half cream
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded Italian cheese blend

Nutritional Facts

1 piece equals 414 calories, 25 g fat (11 g saturated fat), 242 mg cholesterol, 824 mg sodium, 25 g carbohydrate, 1 g fiber, 19 g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with mushrooms, onions and sausage.
  2. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
  4. Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 12 servings.
Originally published as Italian Sausage Strata in Simple & Delicious November/December 2009, p14

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Reviewed Dec. 12, 2013

"Looks delicious , can't wait to try it!"

Reviewed Apr. 3, 2013

"Made this delicious dish for Easter Breakfast and it was well received. I do suggest covering the dish after 1/2 hr. so the cheese doesn't brown too much although my company enjoyed the crisp melted cheese on top as well. I made this and froze it and then took it out of the freezer on Saturday. Didn't change a thing and would make it again and again!"

Reviewed Mar. 27, 2013

"Would be good with diced ham replacing sausage."

Reviewed Mar. 26, 2013

"I make a very similar casserole but use peeled and deveined uncooked shrimp. Mine does not use mustard but I am sure it would be very good with it added. Delicious"

Reviewed Dec. 9, 2012

"I wanted to try this recipe; but, it took 5 pages of printing to get one complete copy of this. Something is wrong with your "print copy" more till this is fixed."

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