Easy Breakfast Strata

I don’t know. I just think it’s a good idea to have a really yummy breakfast casserole recipe in the ol’ memory recipe rolodex. Especially if it’s called a “strata.” Bougie, fancy levels just went up ten points for sure.


Not sure if I did that whole points thing right. I’m not a gamer, but hopefully you get my gist.

Oh- word to the wise. This dish is best when it is allowed to sit for at least 6 hours and ideally over night! It’s easy to make and assemble, but does require a little bit of forethought if you’re planning on having it the next day! I often make this if I’m making spaghetti  for dinner because then you I use half the sausage for the sauce and half for the casserole! The only perceivable pain to making this dish is cooking the sausage. Assembly is very quick and easy!

This is a really tasty, versatile yummy dish to have in the back of your mind for about a zillion occasions. It’s always a favorite at a breakfast tailgate or brunch. It’s like pizza, in that it is delicious leftover, cold the next day. It is extremely versatile: gluten free, sub gluten free bread; dairy free, sub an unsweetened dairy free milk; vegetarian, skip the sausage and add more veggies; counting calories, use light bread, egg whites, skim milk, reduced fat cheese and all that jazz. You can adapt it however you want and make it your own.

Just make sure your egg/milk ratio has a good custardy consistency.

But I digress (as always). Here is the version that we love and sure hope you do too! It’s a little skimpy on the bread, heavy on the egg and sausage because that’s how my family likes it. I usually use turkey sausage because pork sausage is very fatty, and you aren’t grilling it, so the fat doesn’t really go anywhere, it just stays in the dish. It adds an extra richness that I don’t personally care for. My family doesn’t mind, but they can’t really tell the difference between the sausages when it’s baked up in a casserole like this, so I do me here! Shhh. Don’t tell them.

Ok. For real. Here it is; what you need and what to do.

PS- we have also used leftover ham instead of the sausage and it tastes amazing too! The ham gives it a Denver omelet type vibe if that’s your thing.


  • Approximately 4-6 slices bread, cubed (about 2-3C, Sourdough is ideal, but any will do!)
  • 1lb Sausage of choice cooked
  • 8 Organic or Free Range Eggs
  • 2C Milk of choice (we use organic 2%)
  • 1-2C Shredded Cheese (we use cheddar)
  • ½ onion diced
  • 1 bell pepper, diced


  1. Grease a 9X13” glass pyrex dish with spray or butter. 
  2. Gently whisk together eggs and milk until mixture is combined and relatively homogeneous. Don’t vigorously, but you do want the milk and eggs completely combined. 
  3. Gently whisk the shredded cheese into the milk and eggs.
  4. Spread your bread cubes evenly over the bottom. Spoon cooked sausage evenly over the top.
  5. Spread onions and peppers evenly over top of the sausage and bread mixture.
  6. Carefully pour the milk, egg and cheese mixture over top of the bread, sausage, pepper dish being sure the entire dish gets some of the liquid. The break will soak this all in and bake up to become a delicious kind of savory bread pudding.
  7. Let sit for at least 3 hours, or ideally over night in the fridge.
  8. Bake, covered, in a 375* oven for 45 minutes to an hour.


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