Overnight Sausage Strata

Name: Overnight Sausage Strata
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8-10 servings.
Cuisine: Comfort Food Breakfast Recipes, Comfort Food Recipes
Ingredients: 7 cups cubed day-old bread; 1/4 cup butter, melted; 8 large eggs, lightly beaten; 2-1/2 cups whole 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 shredded cheddar cheese

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

Ingredients

7 cups cubed day-old bread
1/4 cup butter, melted
8 large eggs, lightly beaten
2-1/2 cups whole 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 shredded cheddar cheese

Directions

Place bread cubes in a greased 13x9-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.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 piece: 355 calories, 25g fat (12g saturated fat), 225mg cholesterol, 559mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 16g protein.

Reviews

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Average Rating:

AlisaHinton

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.
draggan57

Feb 26, 2012

Easy to make. A big hit with my family.