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Classic Breakfast Strata
Traditional dish · American
A traditional breakfast strata featuring layers of day-old bread, savory sausage, cheese, and eggs, baked until golden and puffed.
Ingredients
- Day-old French bread or challah1 loaf (about 1 pound)
- Bulk pork sausage1 pound
- Onion1 medium, chopped
- Garlic2 cloves, minced
- Large eggs6
- Milk2 cups
- Shredded cheddar cheese2 cups
- Dijon mustard1 tablespoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Steps
- 1
Cut the bread into 1-inch cubes. Spread on a baking sheet and toast lightly in a 300°F (150°C) oven for 10-15 minutes, or until dry. Let cool.
- 2
In a large skillet, cook the sausage over medium heat until browned. Drain off excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- 3
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
- 4
In a greased 9x13 inch baking dish, layer half of the bread cubes, followed by half of the sausage mixture, and half of the cheese.
- 5
Repeat the layers with the remaining bread cubes, sausage mixture, and cheese.
- 6
Pour the egg mixture evenly over the layers. Press down gently to ensure the bread is soaking up the liquid.
- 7
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the egg mixture.
- 8
Preheat oven to 350°F (175°C).
- 9
Bake, uncovered, for 45-55 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.
- 10
Let stand for 10 minutes before serving.
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