breakfast strata

Our recipe for sausage and egg casserole aka Breakfast Strata is the perfect meal for your next brunch (or dinner!) Not a fan of fontina? Gruyère or white cheddar would make a delicious substitute.

Breakfast Strata

butter

lb. ground Italian sausage

large eggs

c. whole milk

Kosher salt

black pepper

c. bread

c. shredded Fontina, divided

c. frozen spinach, defrosted, drained, and chopped

c. sliced baby Bella mushrooms

c. halved grape tomatoes

c. torn basil, for garnish

Great recipe for a brunch or potluck!  

Changes:  Added 2 eggs, 2 tsp dijon mustard & few shakes of Tabasco to the egg mixture.  Veggies:  mushrooms, red & yellow bell pepper, onion & garlic, & fresh spinach.  I sautéed all the veggies prior to putting the Strada together.  Cheese: Shredded Gruyere & Swiss from TJ.  Used old Ciabatta rolls cubed and left out overnight as the bread.  Made without sausage for the vegetarians in my group.

As other reviewers mention, the prep time was longer than 20 minutes.  Bake time is accurate.

Came out great!    Prep is longer that 20 minutes, but was easy!   Added 2 more eggs than it called for.

For optimal flavor, use stale bread and prep the strata in advance as directed in step 5. See "Some Key Ingredients &amp; Substitution Options" above for a list of ingredient substitutions we've tested.

Spinach &amp; Bacon Breakfast Strata

bread

bacon

onion

garlic cloves, finely minced

spinach*

cheese

eggs

milk

salt

mustard

garnish: cheese

Grease a 9×13 inch (or similar size) casserole dish or spray with nonstick spray.

Arrange bread in a single layer in the pan, then set pan aside.

Cook bacon according to package stovetop directions in a large skillet. Drain all but about 1 Tablespoon grease. (Or drain it all and add 1 Tablespoon olive oil for the next step.) Cool bacon until ready to handle, then chop into bite-size pieces. Sprinkle over bread.

Add onion to greased skillet. Cook on medium heat until soft, about 4 minutes. Add garlic and spinach and while stirring occasionally, cook until spinach has wilted, about 2-3 minutes. Remove from heat. Spoon evenly over the bread/bacon, then sprinkle all of the cheese on top.

Whisk eggs, milk, salt, ground mustard, and pepper together in a large bowl. Pour evenly over cheese. Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).

Remove casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.

Bake casserole, uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for 30-35 minutes. The casserole is done when browned on the sides and puffy in the center&#8211; usually takes 50-55 minutes total.

Remove from the oven, sprinkle optional garnish(es) on top if using, and allow to cool for 5 minutes before serving.

Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

Yum!  I made this and it turned out really well.  It will be a dish I will make again.  I was hoping to add a pic, but don't see that is an option.

Very nice flavours and texture. I used a homemade sour dough bread, which worked nicely, however, I found that there was a bit too much of the bread, for my liking. I will play around with it some more. Also, I know a strata has the layers, what do you think of mixing most of the ingredients together first, distributing the flavours,than sprinkling cheese on top before baking?

My husband made this for Easter Brunch, and it was wonderful! We used Rosemary and Olive Oil bread from our local Wegmans grocery store bakery, and the herbs were a delicious addition. I love breakfast casseroles, and this will definitely be one to have again. Thank you!

Delicious! Such bold and tasty flavors! I made this with gluten free bread - was worried it might get a little more mushy but turned out great! I ended up toasting the bread at 275 for 15 mins to get it nice and hard. I used Udi’s hamburger buns.  Great way to start off Easter!

A delicious addition to Easter brunch. Thank you for another great recipe.

Super lovely flavours! Used turkey bacon in this and sourdough and it was a really yummy breakfast. We've got plenty of leftovers for dinners this week :)

Delicious! Made this for Easter breakfast, used a blend of Romano and Parmesan cheese. I love that it is made the day before so I didn't have to be in the kitchen in the morning except to put it in the oven.

I made this as written except with sausage instead of bacon. I used amoroso italian rolls. So good! We just had it for dinner but I mostly made it for leftovers. Strata is underrated.

Husband and I LOVED this savory gem for our Easter breakfast!  I did substitute Sharp Vermont Cheddar for the cheese (parmesan just didn't seem right to my taste buds) but otherwise followed your recipe to the letter.  I love easy recipes that "taste fancy" and this one fits the bill!  Will be making again and trying cooked sweet turkey sausage as the meat substitute and maybe some smoky gouda.  I'm truly delighted to have a new breakfast recipe that's not only forgiving but flexible - thank you!

This breakfast strata was incredible and so easy to make! Definitely will make again, especially any time we’re hosting.

This was probably my favourite egg casserole dish I’ve ever made! Love the flavours and so easy to make. I used Sally’s Artisan bread recipe for the bread, mushrooms and bell peppers instead of spinach, and added a bit of paprika for some kick. Next time I would reduce the amount of salt, but otherwise this recipe is a keeper! Thank you for sharing!

This and excellent breakfast surprise for guests. Everyone loved it.  Thank you again Sally for giving us tested recipes we can trust.

Italian-style strata recipe made with flaky fillo (phyllo) crust. Not your average breakfast casserole! Be sure to see the video and the step-by-step tutorial below the recipe!

Italian-Style Breakfast Strata Recipe with Fillo Crust

chicken

Private Reserve Greek extra virgin olive oil

onions

chopped bell peppers

celery ribs, chopped

oregano

salt and black pepper

sundried tomato bits

Italian parsley leaves

tomato

skim milk

tbsp butter

Parmesan cheese, optional

First make the strata filling: Heat a large heavy skillet over medium-high heat and add the chicken sausage. Saute until browned, breaking it up into small bite-sized pieces (about 7 minutes). Transfer the sausage to a large bowl and set aside for now.

In the same skillet, or a different one if you prefer, heat 1 tbsp extra virgin olive oil over medium-high heat. Saute the chopped onions, peppers and celery for about 4 minutes. Add dried oregano, salt and pepper. Transfer to the same bowl with the chicken sausage. Set aside to cool briefly, then add add the sundried tomato bits, parsley, and diced tomato. Mix everything together until well-combined.

In a separate bowl whisk the eggs and milk together, set aside for now.

Place the butter in a smaller bowl and melt briefly in the microwave. To the melted butter, add 3/4 cup extra virgin olive oil and mix with a fork.

Prepare a 9" X 13" heavy baking pan like this one or something similar. Brush the pan with a bit of the butter-oil mixture.

Place 16 sheets of The Fillo Factory Fillo Dough on a clean and lightly damp kitchen towel. Trim the fillo sheets slightly with a pair of scissors, and cover with another clean and lightly damp towel. Keep the fillo covered as much as you can while working.

Now, line the baking pan with 1 fillo sheet. Brush generously with the butter-oil mixture. Fold in excess fillo. Repeat with next 7 sheets.

Sprinkle the top of the last fillo sheet with grated Parmesan cheese.

Lay the next 8 sheets of fillo, one sheet at a time. Brush each sheet with the butter-olive oil mixture, but do not fold. Instead, drape any excess fillo to make a "nest" for the strata filling.

Now spread the strata filling evenly across the pan lined with fillo dough. Pour in the egg-milk mixture,and fold the excess fillo in to "encase" the strata filling.

Bake in the 350 degrees F heated-oven for 30-40 minutes or until the eggs dry and the strata filling puffs up. Remove from heat; wait 4-5 minutes and cut into 12 squares. Serve warm with your favorite salad.

Outstanding! I made the filling a day before. It did take 40min or longer... but I was using an oven out of town that may not have had good temp control. 
Wouldn't change a thing!

Combine your favorite omelet with your favorite breakfast casserole in this Denver Omelet Breakfast Bake. It can be made the night before for an easy houseguest breakfast!

Denver Omelet Breakfast Bake

Cooking spray

dry mustard

onion,

green bell pepper, diced

red bell pepper, diced

cheddar cheese

Preheat oven to 350°. Spray a 13 x...

Preheat oven to 350°. Spray a 13 x 9 casserole dish liberally with cooking spray. Set aside.

In a medium mixing bowl, whisk together the...

In a medium mixing bowl, whisk together the milk, eggs, dry mustard, salt, and pepper. Set aside.

In a very large mixing bowl, toss together...

In a very large mixing bowl, toss together the onion, green and red bell pepper, ham, cheddar cheese, and bread cubes.

Pour the egg mixture over the bread mixture...

Pour the egg mixture over the bread mixture and stir to mix. Pour into the prepared baking pan and even out.

Bake in preheated oven for 45-50 minutes or...

Bake in preheated oven for 45-50 minutes or until the casserole begins to puff up a bit, the top is golden brown, and the middle feels set. Let cool for 10 minutes before slicing and serving.

Breakfast Strata (Spinach &amp; Bacon)

Grease a 9&#215;13-inch casserole dish (or similar size) or spray with nonstick spray.

Bake casserole, uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for 30-35 minutes. The casserole is done when browned on the sides and puffy in the center—usually takes 50-55 minutes total.

I made this as a vegetarian dish with spinach, onion, mushrooms, and orange peppers. I used Parmesan and Colby Jack.  It was excellent! I used 4 eggs and cut the rest of ingredients in half. I’ll get two meals for us.

Delicious! I put it together the night before and I think that made it even better and then all I had to do was throw it in the oven. I will make again for sure.

Delicious! I put it together the night before and I think that made it even better and then all I had to do was throw it in the oven. I made with Broccoli (steamed it before assembly). I will make again for sure.

I omitted the bacon and subbed almond milk, and let me tell you this was so delicious! It takes a lot of time, but I'm savoring every bit of it. Thanks for the yummy recipe. :)

https://www.youtube.com/watch?v=Jc1JOix5aok

This breakfast strata is a simple egg casserole dish combining eggs, bread, spinach, crisp bacon, and plenty of parmesan cheese. For optimal flavor, prep the strata in advance and bake fresh for breakfast the next morning.

Get the full recipe: https://sallysbakingaddiction.com/spinach-bacon-breakfast-strata/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #breakfaststrata

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Breakfast Strata | Sally's Baking Recipes

The perfect savory overnight breakfast recipe is here! This Sausage Breakfast Casserole has everything: bread, meat, cheese, syrup, aromatics, and more that will delight any crowd!

Overnight Breakfast Strata

sandwich bread (We use King's Hawaiian Bread)

sausage

100% pure maple syrup

salted butter

thyme

yellow onion (chopped, about ¾ to 1 cup)

garlic paste

cheese cheese

parsley

half & half

sea salt

Grease a 9x13-inch baking pan with cooking spray and set aside.

Remove the crust and cut the 27 ounces sandwich bread into 1-inch cubes; do not use the end pieces. Each slice should turn into 9 cubes. We use King&#39;s Hawaiian Bread, but you can use regular white bread; you&#39;ll need about 26 slices.

Add the cubed bread to a large mixing bowl and set aside.

Add 1 pound ground breakfast sausage to a large skillet over medium-high heat and cook it through.

Pour ⅓ cup 100% pure maple syrup over the sausage and cook for 1 to 2 additional minutes before transferring to the large mixing bowl with the bread.

Reduce heat to medium, add 4 tablespoons salted butter, 4 sprigs fresh thyme, and the chopped 1 yellow onion, and sauté until the onions are soft and translucent about 5 minutes.

Add 1 tablespoon garlic paste and cook for 1 additional minute, stirring frequently so the garlic doesn&#39;t burn. Discard the sprigs of thyme.

Transfer to the mixing bowl and add 8 ounces shredded cheddar cheese and ½ cup chopped fresh parsley and stir/toss to combine.

Transfer the bread and sausage mixture to the prepared baking dish and gently press the mixture down into the pan so it&#39;s nice and even.

In a separate bowl or large measuring cup, beat together 6 large eggs, 2 cups half &amp; half, 1 teaspoon sea salt, and ¼ teaspoon ground black pepper with a fork.

Pour the egg mixture over the bread mixture in the pan.

Cover the pan and refrigerate for at least 2 hours, preferably overnight.

When ready to bake, preheat the oven to 350°F.

Bake the strata for 40 to 50 minutes until it has puffed up slightly and the top is beginning to turn golden brown.

Slice and serve immediately. Feel free to serve with additional syrup.

I love how easy this came together! I made it for Christmas morning and it was very well received. I think next time I will use a little less maple syrup but that's just my taste! I love the technique of coating the sausage in maple syrup  - I'd never thought about that!

This is so tasty that I could eat it all day long! Thank you for the easy recipe!

The best breakfast ever! My family gobbled this up!

I love a good overnight breakfast recipe and this one is especially amazing because it has a great amount of protein in it, which I am always looking for in the morning!

Oh jeese. That was laborious when l copied your recipe into my email and reedited it. 
Please let me explain - we read: 2 cups shredded cheese in the ingredients. 
Then its shown again as 2 cups shredded  cheese in the Instructions. I suggest you just say shredded cheese. 

Also more and more bloggers keep repeating for example -&gt; chopped fresh parsley in the Instructions Instead of only saying parsley.
We all know its chopped fresh so l wonder Why that needs to be repeated. 
Its just too much to read because once in awhile the iingredient can be long. 
For example:
1 pound ground breakfast sausage

What l've always done is go up to the ingredient list and seen what ingredient l needed. 
I know why you and others do this. Its more convenient to list the ingredients in the instructions and thats fine and good but it would be nice to just say 2 tsp. parsley and the 6 sausages instead of every single word in the Ingredient list!!
I just prefer not to read the ingredients again in the instructions like most bloggers do.  
Thanks for your consideration. L appreciate it.

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Top 6 breakfast strata recipes from across the web

The most viewed breakfast strata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Spinach &amp; Bacon Breakfast Strat...

Italian-Style Breakfast Strata Reci...

Denver Omelet Breakfast Bake

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The most viewed breakfast strata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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