Sunday Sausage Strata

4 Reviews
From: EatingWell Magazine Spring 2004

The “strata” in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/2 pound turkey breakfast sausage, (four 2-ounce links), casing removed
  • 2 medium onions, chopped (2 cups)
  • 1 medium red bell pepper, seeded and diced (1 1/2 cups)
  • 12 large eggs
  • 4 cups 1% milk
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 6 cups cubed, whole-wheat country bread, (about 7 slices, crusts removed)
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups grated Swiss cheese, (4 ounces)

Preparation

  • Active

  • Ready In

  1. Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.
  2. Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.
  3. Whisk eggs, milk, salt and pepper in a large bowl until blended.
  4. Spread bread in the prepared baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Preheat oven to 350 °F. Bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot.
  • Make Ahead Tip: Prepare through step 4 the night before serving.

Nutrition information

  • Per serving: 255 calories; 13 g fat(5 g sat); 2 g fiber; 19 g carbohydrates; 17 g protein; 57 mcg folate; 229 mg cholesterol; 7 g sugars; 0 g added sugars; 1092 IU vitamin A; 26 mg vitamin C; 224 mg calcium; 2 mg iron; 511 mg sodium; 380 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2/3 starch, 1/3 milk, 1/2 vegetable, 1 lean protein, 1 1/3 medium-fat protein

Reviews 4

January 29, 2012
profile image
By: nk.chiemelu
Pretty good brunch dish I didn't think this was great but it was tasty and pretty simple to throw together. I halved the recipe and used about 9 slices of medium-sliced whole wheat seeded cubed bread and I'd say it was good. Maybe I could have thrown a couple of more slices in there but I think it was fine so to see that the recipe calls for 7 slices for the full double portion is way too little. If you're making the full proportion, I'd use at least 15 slices or very hard, crusty bread.
November 07, 2010
profile image
By: EatingWell User
One whole small loaf of crusty country wheat or ciabatta bread works best to soak up the egg/milk mixture without getting soggy. I tear the bread up by hand creating a uniform bottom layer. I tried toasting the bread cubes prior but it did not make it any better. I have used soy crumbles, Jenni-O turkey sausage (comes in that fat tube), and ground pork breakfast sausage. I think Swiss cheese tastes better than cheddar in this dish.
July 16, 2010
profile image
By: EatingWell User
i use cubed french bread cubed it absorbs eggs better
February 28, 2010
profile image
By: EatingWell User
I halved this recipe since it was just for 2 people. I also don't think I used the correct bread, just whole wheat sandwich bread and couldn't find turkey breakfast sausage so used pork. It turned out a little runny but tasted wonderful. My husband had 3 helpings. He never does that with my cooking!!! Would make again with proper ingredients probably turn out even better. Would recommend you try it.