Sausage Breakfast Strata
A delicious comforting breakfast casserole full of cheese, eggs, and sausage that is sure to fill you up.
Well it’s certainly been awhile folks! I will have a post soon catching you up on life and the past year but I thought I should finally just post a darn recipe, and boy, is it a good one! This is a family favorite that we have made at every big family occasion and has been passed down from generation to generation. We eat it the morning after Thanksgiving (before Black Friday!), Christmas morning, and pretty much any other day we can make an excuse to whip it up! It’s the perfect make ahead recipe as well since you let the egg mixture soak into the bread overnight.
This Sausage Breakfast Strata has TWO types of ground sausage–mild and spicy–but if you’re a big fan of spicy, you can certainly use all spicy sausage or throw in some more red pepper chili flakes.
Combined with the sausage are eggs, cheese, bread, and cream of mushroom soup. You can use any bread that is sitting on your counter-croissants, biscuits, whole wheat, brioche. I’ve even made it with those Pillsbury crescent roll tubes and it lended a slightly sweet flavor to the strata. The options are endless!
This is truly comfort food to the max. #Allthecarbs. The eggs get all fluffy when baked and the soup creates little creamy pockets throughout the casserole. It may not be the prettiest dish but my goodness, it evokes such a homey feeling. Feel free to customize the recipe–different types of meats or vegetables would be a yummy twist; even fresh mushrooms in addition to the soup!
Be sure to make it for a family event coming up (it feeds a ton of people!) and hopefully if you’re like me, you’ll stash away a couple pieces deep in the fridge to pop in the microwave later in the week before it gets all eaten up.
A delicious comforting breakfast casserole full of cheese, eggs, and sausage that is sure to fill you up.
- 16 oz pkg ground mild sausage
- 16 oz pkg ground spicy sausage
- 6-8 slices stale bread (any leftover bread will work)
- 8 oz shredded cheddar cheese
- 1.5 c skim milk (divided)
- 10.5 oz cream of mushroom soup
- 8 eggs
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Cook both packages of sausage rolls until fully cooked and broken into small pieces. You can do this in the microwave (less messy) or on the stove in a large skillet.
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If bread is not stale, you can dry it out by toasting it. You want the bread as dry as possible so it soaks up the custard mixture. Cut the bread into cubes and layer into 9 x 13 inch pan.
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Cover bread cubes with cooked sausage and sprinkle cheddar cheese on top.
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For the custard mixture, beat eggs and 3/4 c. of milk and pour over cheese.
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Cover and place casserole into the refrigerator overnight. If you are running short on time, try to let it sit for at least a couple hours so the bread cubes soak up the egg mixture.
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The next day, mix the can of cream of mushroom soup with 3/4 c. milk in a bowl. Then, pour mixture on top of strata.
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Cover with foil and bake for 1 hour at 350. Eggs should be set and cheese should be bubbly.
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Let strata sit for 5-10 minutes before slicing.
How many eggs?
So sorry Brenda! I must have forgotten to add it in the recipe 🙂 It is 8 eggs.