Sausage & Egg Strata
Prepare this festive strata the night before when serving breakfast for a crowd. The rich flavors of breakfast sausage, eggs, and cheese are perfectly complemented by savory onions and bell peppers. We love this dish because it is easy, yet hearty. It also reheats well for anyone who might have slept through breakfast!
Ingredients
- 2 tablespoons butter
- 1 red bell pepper, diced
- 1 medium onion, diced
- 1 lb. breakfast sausage (we used classic pork breakfast sausage)
- 1 loaf French bread (about 16 oz or 10 cups cubed)
- 3 cups fresh spinach, chopped
- 1-1/2 cups sharp cheddar cheese, grated
- 9 large eggs, beaten
- 2-1/2 cups whole milk
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/4 teaspoon Kosher salt (try our Olivelle Roasted Garlic Sea Salt or Sriracha Sea Salt for a kick!)
- 1/4 teaspoon freshly ground black pepper
Directions
In a large sauté pan over medium-high heat, sauté the diced onion and red pepper in butter until the onion is translucent and the peppers are softened. Place them in a large rectangular baking dish.
- In the same pan, brown the sausage, breaking it into small crumbles. Transfer to a paper towel-lined bowl to drain.
- Cube the bread into 1" pieces. Chop the spinach and shred the cheese. Set aside.
- In a bowl, whisk the eggs, then add milk, mustard powder, cayenne, paprika, salt, and pepper. Whisk again to combine.
- Add sausage, bread cubes, 1 cup of cheese, sautéed vegetables, and spinach to the baking dish. Gently mix together.
- Pour the egg mixture over the strata and top with the remaining 1/2 cup cheese. Cover and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F. Bake for 50–55 minutes until golden and puffy, and internal temperature reaches 165°F.
- Let cool for 5 minutes before serving.