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

Patsy Jamieson
Source: EatingWell Magazine, Spring 2004

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Recipe Summary

total:
3 hrs 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.

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  • 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.

  • Whisk eggs, milk, salt and pepper in a large bowl until blended.

  • 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.

  • Preheat oven to 350 degrees 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.

Tips

Make Ahead Tip: Prepare through step 4 the night before serving.

Nutrition Facts

255 calories; protein 16.5g 33% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 7g; fat 12.7g 20% DV; saturated fat 4.7g 23% DV; cholesterol 229mg 76% DV; vitamin a iu 1092.4IU 22% DV; vitamin c 25.9mg 43% DV; folate 57.3mcg 14% DV; calcium 224.5mg 22% DV; iron 1.9mg 10% DV; magnesium 41.9mg 15% DV; potassium 379.8mg 11% DV; sodium 511.4mg 21% DV; thiamin 0.1mg 13% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/29/2012
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. Read More
Rating: 4 stars
10/30/2011
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. Read More
Rating: 4 stars
10/30/2011
i use cubed french bread cubed it absorbs eggs better Read More
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Rating: 4 stars
10/29/2011
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. Read More