Easy Breakfast Strata Recipe

4 8 9
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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4 8 9
Publisher Photo
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
Recommended: 13×9 Brunch Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min.

Ingredients

  • 1 loaf (1 pound) herb or cheese bakery bread, cubed
  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1 teaspoon ground mustard
  • 2 cups 2% milk

Directions

Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese.
In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats.
Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 12 servings.
Health Tip: Mix and match your way to a lighter, healthier version: Use whole grain bread, reduced-fat sausage and fat-free milk.
Originally published as Easy Breakfast Strata in Taste of Home February/March 2012, p81

Nutritional Facts

1 piece: 295 calories, 16g fat (6g saturated fat), 126mg cholesterol, 555mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 14g protein.

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  • 1 loaf (1 pound) herb or cheese bakery bread, cubed
  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1 teaspoon ground mustard
  • 2 cups 2% milk
  1. Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese.
  2. In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove strata from refrigerator while oven heats.
  4. Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 12 servings.
Health Tip: Mix and match your way to a lighter, healthier version: Use whole grain bread, reduced-fat sausage and fat-free milk.
Originally published as Easy Breakfast Strata in Taste of Home February/March 2012, p81

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Reviews forEasy Breakfast Strata

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MY REVIEW
rena 55 User ID: 1935799 286999
Reviewed Apr. 22, 2018

"This is a good breakfast strata recipe. When I make it again, I will probably change out the meat to ham or bacon (my husband's favorites). Also, the veggies can be changed to suit your families taste. If it seems a little dry when put together, add another egg and 1/4 cup milk."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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?"

MY REVIEW
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!"

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

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

MY REVIEW
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."

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

"very quick and very satisfying!!"

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