Show Subscription Form

Veggie Sausage Strata Recipe
Veggie Sausage Strata Recipe photo by Taste of Home

Veggie Sausage Strata Recipe

Read Reviews
5 1
Publisher Photo
As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole in a favorite of my family. —Dorothy Erickson, Blue Eye, Missouri
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour 20 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour 20 min.
MAKES: 10-12 servings


  • 2 pounds bulk Italian sausage
  • 2 medium green peppers, coarsely chopped
  • 1 medium onion, chopped
  • 8 large eggs
  • 2 cups milk
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 2 teaspoons ground mustard
  • 12 slices bread, cut into 1/2-inch pieces
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 medium zucchini, cut into 1/4-inch slices


  1. In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini.
  2. Transfer mixture to a greased 13x9-in. baking dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Yield: 10-12 servings.
Originally published as Veggie Sausage Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p15

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Veggie Sausage Strata

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 16, 2013

"I really liked the taste of the recipe. I didn't use anywhere near the same amount of sausage because of the sodium but I did use one of the chicken apple sausages and diced it really fine for more flavor. I also used no sodium bread and as dense as the brand I buy is, it really helped in this recipe. It soaked up more of the water in the zucchini. I was a little afraid it would dry out the casserole but it didn't. Since there are two of us, I made only 1//2 the recipe in a pie plate. I did not make it all and freeze half because zucchini can be very mushy when frozen."

Loading Image