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Easy Sausage Strata

Easy Sausage Strata

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    10 h
LISAJANI

LISAJANI

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 1195 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  2. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
  3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Marian
835

Marian

5/3/2009

09/05: Love, love, love this recipe! It was so eay to make, even when I had to change it to accomodate 100 people! I made several: a few following the recipe exactly; a few with ham and swiss cheese; a few with sausage, caramelized onions, and mushrooms; and one with spinach and the caramelized mushrooms and onions. I made them all ahead of time and let them sit in my refrigerator (always helps to have a second one!) and although transporting them wasn't easy, cooking them was! I had to extend the time in a commercial oven because of the number I had, but other than that, they were a hit! I cooked up some sausage links on the side and also had a tray of caramelized onions and mushrooms if people wanted any on the side. For something quick, hot, and tasty -- you cannot go wrong with this recipe! 5/3/09: If at possible, I think I might have even improved on this recipe, a family favorite at our house. I was making this last night and discovered I was short on eggs. What to do? I searched fridge and found ricotta cheese. Followed the recipe exactly using Jimmy Dean Hot & Spicy sausage, some rosemary foccacia bread that had started to get a little stale, which I cubed, 4 eggs, and 1/2 cup of the ricotta cheese. Everything else was the same. I let it sit overnight in the fridge and cooked it in the morning. A total hit and my husband said he couldn't believe how creamy it was. Nice change, but true to the original.

Sandra B.
482

Sandra B.

2/25/2006

This was VERY easy and very good. I used the basic recipe however I made a few changes. Instead of Italian sausage I used Pepper Jack Turkey sausage that I chopped. I also used pre sliced French bread (it was not thick sliced) and didn't cube it. I lined a 9x13 dish w/the bread, topped w/the chopped sausage and sauteed green onions and 1/2 of the egg mix then another layer of bread and finished w/the rest of the egg mix and topped with cheese. The slices gave it a very pretty, uniform look and it ended up being like a stuffed, savory french toast - YUM! It was all gone but one piece that I ate later! I can recommend this recipe.

Margaret in Delaware
331

Margaret in Delaware

1/5/2006

Wonderful morning comfort food! Made two versions for Christmas morning ... sausage & chedder and ham & swiss. The ham/swiss was the overwhelming favorite! The sausage & cheddar was good but tasted a lot like pizza. Only modification I made to the recipe was using slightly more bread (husband's preference). Making it again tomorrow, this time with bacon & a mix of cheddar & jack cheeses since that's what I have on hand. Easy way to use up day-old bread.

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