Sausage strata recipe

Sausage Strata recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Sausage Strata recipe is a delicious and hearty breakfast casserole that is perfect for feeding a crowd. This savory dish combines layers of sausage, bread, cheese, and eggs, baked to perfection. It's an easy make-ahead option for busy mornings or brunch gatherings. The strata can be customized with different types of sausage and cheese to suit your taste preferences.

Keywords: Sausage Strata, breakfast casserole, make-ahead, brunch, savory

sausage strata recipe details

Sausage strata recipe, recipe Rating: 4.5
Number of votes:100

Ingredients:

16 slices (from 1-pound loaf) sourdough French bread, cut into 1/2-inch cubes

1/2 pound sharp cheddar cheese, grated

1/4 cup margarine, melted

1 cup finely chopped onions

One 12-ounce roll package breakfast sausage

8 large eggs

2-1/2 cups milk

Instructions:

Spray 9 x 13-inch baking dish with non-stick cooking spray. In a skillet, lightly brown sausage, breaking up into small pieces. Add onions and cook until onions are golden. Drain off excess fat. In large mixing bowl, toss bread cubes, margarine, cheese, onions, and sausage. Spread evenly in prepared pan. Beat eggs and milk together. Pour over bread and sausage mixture. Spray a sheet of aluminum foil with non-stick spray and cover casserole. Refrigerate overnight to allow flavors to blend.

In the morning, remove from refrigerator 30 minutes prior to baking. Place pan in hot water bath. Water should come up to the sides of the casserole approximately 3/4 of an inch. Bake covered at 350 degrees for 50 minutes, remove foil, turn oven to 400 degrees, and continue to bake for 15 minutes. Cool for 15 minutes before cutting into 12 pieces. Serve with Ruth’s Famous Bell Pepper Jam.

Serves: 12 Preparation time: 30 minutes