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Easy Breakfast Strata

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: 25 min. + chilling Bake: 30 min.
  • Makes
    12 servings


  • 1 loaf (1 pound) herb or cheese bakery bread, cubed
  • 1 pound bulk pork 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


  • 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°.
Health Tip: Mix and match your way to a lighter, healthier version: Use whole grain bread, reduced-fat sausage and fat-free milk.
Nutrition 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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Average Rating:
  • Linda
    Oct 23, 2020

    Too much bread. I'll make a crustless quiche next time. I don't recommend this.

  • rena 55
    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.

  • dschultz01
    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
    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
    May 25, 2015

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

  • bullelkrun
    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
    Apr 1, 2014

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

  • amypuff
    Nov 9, 2012

    No comment left

  • sarahjo83
    Mar 21, 2012

    No comment left

  • glitzey
    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.