If you’re on the hunt for a cozy, crowd-pleasing breakfast that balances savory and sweet perfectly, let me introduce you to the magic of the Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe. This layered casserole combines hearty ground sausage, fluffy custard-soaked bread, sharp cheddar cheese, and the unexpected but delightful touch of pure maple syrup. The result is a comforting dish with a golden crust and tender, flavorful inside that’s ideal for weekend brunches or holiday mornings. Trust me, once you make this, it’ll quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
This recipe shines because of its wonderfully simple yet essential ingredients. Each one plays a vital role—from the sweetness and crunch of the bread cubes to the savory richness of sausage and cheddar, finished off with fragrant thyme and the warm kiss of maple syrup. Here’s what you’ll gather for this irresistible strata:
- 27 ounces sandwich bread (King’s Hawaiian preferred, crusts removed, cut into 1-inch cubes): The soft, slightly sweet bread soaks up all the custard and sausage flavors beautifully.
- 1 pound ground breakfast sausage (e.g., Jimmy Dean brand): Provides a hearty, savory base with just the right amount of spice.
- â…“ cup 100% pure maple syrup: Adds a subtle sweetness that perfectly complements the salty cheddar and sausage.
- 4 tablespoons salted butter: Used to sauté onions and thyme, enriching the flavors with a silky finish.
- 4 sprigs fresh thyme: Offers an earthy, herbal nuance that brightens up the whole strata.
- 1 yellow onion, chopped (about ¾ to 1 cup): Gives sweet, mellow depth when caramelized gently.
- 1 tablespoon garlic paste: A touch of garlic warmth without overpowering the dish.
- 8 ounces shredded cheddar cheese (plus optional ½ cup for extra topping): A sharp, tangy cheese that melts beautifully into every bite.
- ½ cup chopped fresh parsley: Adds fresh color and a burst of brightness.
- 6 large eggs: The foundation of the custard that binds everything together.
- 2 cups half & half: Makes the custard luxuriously creamy and silky.
- 1 teaspoon sea salt: Enhances all the flavors without being salty.
- ¼ teaspoon ground black pepper: Just enough heat to balance the sweetness.
How to Make Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe
Step 1: Prepare the Baking Dish
First things first, grease your 9×13-inch baking pan with cooking spray to ensure nothing sticks. Then remove crusts from your bread and cut it into 1-inch cubes, discarding the end pieces. These cubes form the hearty base of the strata, soaking up every bit of custard and sausage flavor. Toss the bread cubes into a large mixing bowl to prepare for layering.
Step 2: Cook the Sausage
Next, brown your ground breakfast sausage in a skillet over medium-high heat until no pink remains. This step is where the savory magic begins. Once cooked, stir in the maple syrup and let it cook for an additional minute or two. This addition creates a sweet glaze that perfectly balances the savory sausage. Transfer the sausage mixture into the bowl with the bread cubes.
Step 3: Prepare the Onion Mixture
Lower the heat to medium and melt your salted butter in the skillet. Add fresh thyme sprigs and chopped onions, sautéing until the onions become soft and translucent—about 5 minutes. Then, stir in garlic paste for about a minute, careful not to burn it, as it will add an incredible depth of flavor. Remove the thyme sprigs and mix the onion mixture with your bread and sausage.
Step 4: Combine Bread Mixture
Now, fold in shredded cheddar cheese and fresh parsley to the large bowl containing bread, sausage, and onion mixture. This combination introduces melted cheesiness and fresh herbaceousness, making the dish even more irresistible. Gently toss everything together and then transfer the mixture to your baking dish, pressing down lightly so it’s evenly distributed.
Step 5: Make the Custard
Whisk together the eggs, half & half, sea salt, and black pepper in a bowl or a large measuring cup. This custard is the glue that makes the strata creamy and tender while baking. Pour it slowly and evenly over the bread mixture in your pan, ensuring every piece gets soaked.
Step 6: Refrigerate the Strata
Cover your prepared pan and refrigerate for at least 2 hours, or better yet, overnight. This resting time allows the custard to soak fully into the bread, creating that signature strata texture that’s both fluffy and custardy.
Step 7: Bake the Strata
Preheat your oven to 350°F (175°C). Bake your strata for 40 to 50 minutes until it rises nicely and the top turns a gorgeous golden brown. You’ll know it’s done when it looks puffed up and smells absolutely irresistible, with crisp edges and a creamy center.
Step 8: Serve
Slice your strata and serve it hot out of the oven. For an extra touch of sweetness, don’t hesitate to drizzle a little more maple syrup on top—this elevates the flavor and adds a beautiful glaze that everyone will love!
How to Serve Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a pop of green, making the strata visually inviting and fresh-tasting. You can also add a light dusting of grated cheddar for an ooey-gooey finish or even a small drizzle of maple syrup to brighten every bite with sweetness.
Side Dishes
This strata pairs beautifully with fresh fruit salad for a sweet contrast or a simple arugula salad dressed with lemon and olive oil to balance the richness with citrusy brightness. Crisp breakfast potatoes or even a light yogurt parfait can round out your brunch spread without overwhelming the flavors.
Creative Ways to Present
Feeling fancy? Serve individual portions in ramekins for a personalized touch, or slice the strata into perfect squares and stack them on a serving platter with fresh herbs scattered around. You could also top each slice with a soft-poached egg or a dollop of sour cream to add even more luxurious texture and flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is quite likely), store them in an airtight container in the refrigerator for up to 3 days. The strata will keep its flavor wonderfully, and you can enjoy reheated slices without losing that fresh-from-the-oven goodness.
Freezing
This dish also freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months, making it a perfect make-ahead meal for busy mornings or unexpected guests.
Reheating
To reheat, simply pop slices into the oven at 350°F for about 10-15 minutes until warmed through and the cheese is melty again. Avoid the microwave if possible to maintain that lovely crust and texture.
FAQs
Can I use a different type of bread for the strata?
Absolutely! While King’s Hawaiian bread adds a touch of sweetness that works beautifully with the maple syrup, you can use challah, brioche, or any sturdy white bread. Just make sure to remove the crusts for the best texture.
Is it possible to make this recipe vegetarian?
Yes! Replace the breakfast sausage with plant-based sausage or sautéed mushrooms and smoked paprika for a savory, smoky flavor. The rest of the ingredients and method stay the same.
Can I prepare this dish without the maple syrup?
The maple syrup is a key flavor element, but if you prefer something less sweet, you can reduce the amount or substitute with a mild honey. Just remember it really brings that special balance against the cheddar and sausage.
How long can I refrigerate the strata before baking?
It’s best to refrigerate the strata for at least 2 hours but no longer than 24 hours. Soaking it overnight improves the texture and flavor, but going much beyond that can cause it to become overly soggy.
Can I add other vegetables to the strata?
Definitely! Sautéed spinach, bell peppers, or mushrooms can be stirred into the bread mixture along with onions for added color, nutrition, and taste. Just be mindful of extra moisture, which could alter the texture.
Final Thoughts
This Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe is a welcoming hug on a plate—perfectly balanced between sweet, savory, creamy, and cheesy. It’s a dish that brings people together around the table, whether for a lazy Sunday brunch or a festive holiday morning. I promise that once you try it, this strata will become your go-to for celebrations and everyday indulgences alike. So go ahead, gather those simple ingredients, and treat yourself and your loved ones to this deliciously memorable breakfast!
Print
Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This hearty Sausage Breakfast Strata combines fluffy bread cubes soaked in a rich egg custard with savory maple-infused breakfast sausage, sautéed onions, fresh herbs, and melted cheddar cheese. Perfect for a comforting brunch or breakfast gathering, the dish is prepared ahead and baked to golden, fluffy perfection, offering a delicious balance of sweet and savory flavors.
Ingredients
Bread
- 27 ounces sandwich bread (King’s Hawaiian preferred, crusts removed, cut into 1-inch cubes)
Sausage Mixture
- 1 pound ground breakfast sausage (e.g., Jimmy Dean brand)
- â…“ cup 100% pure maple syrup
Vegetables & Herbs
- 4 tablespoons salted butter
- 4 sprigs fresh thyme
- 1 yellow onion, chopped (about ¾ to 1 cup)
- 1 tablespoon garlic paste
- ½ cup chopped fresh parsley
Dairy & Eggs
- 8 ounces shredded cheddar cheese (plus optional ½ cup for extra topping, if desired)
- 6 large eggs
- 2 cups half & half
Seasonings
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking pan with cooking spray and set it aside. Remove the crusts from the bread and cut the bread into 1-inch cubes, discarding the end pieces. Add the cubed bread to a large mixing bowl and set aside.
- Cook the Sausage: In a large skillet over medium-high heat, cook the ground breakfast sausage until no longer pink. Pour in the maple syrup and cook for an additional 1 to 2 minutes to caramelize the sausage slightly. Transfer the cooked sausage and maple syrup mixture to the mixing bowl with the bread.
- Prepare the Onion Mixture: Reduce the skillet heat to medium and melt the salted butter. Add the fresh thyme sprigs and chopped onion, sautéing for about 5 minutes until the onions are soft and translucent. Stir in the garlic paste and cook for an additional minute, stirring constantly to prevent burning. Remove the thyme sprigs and transfer the onion mixture to the mixing bowl.
- Combine Bread Mixture: Add the shredded cheddar cheese and chopped fresh parsley to the mixing bowl containing the bread, sausage, and onion mixture. Gently toss everything together to combine evenly, then transfer the mixture into the prepared baking dish. Press it down gently to ensure even distribution.
- Make the Custard: In a separate bowl or large measuring cup, whisk together the eggs, half & half, sea salt, and black pepper until fully combined. Pour this custard mixture evenly over the bread mixture in the baking dish, allowing it to soak in.
- Refrigerate the Strata: Cover the baking dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight. This resting period allows the bread to fully absorb the custard and flavors to meld.
- Bake the Strata: Preheat your oven to 350°F (175°C). Bake the strata uncovered for 40 to 50 minutes, or until the top is puffed up and golden brown, and the custard is set.
- Serve: Remove from oven and let cool slightly before slicing. Serve warm, optionally drizzled with additional maple syrup to enhance the sweet-savory contrast.
Notes
- You can prepare the strata the night before to save time in the morning, as it requires a minimum 2-hour refrigeration to set properly.
- King’s Hawaiian bread adds a subtle sweetness and soft texture, but any sandwich bread can be used.
- For a cheesier top, sprinkle an additional ½ cup cheddar cheese before baking.
- Use fresh herbs like thyme and parsley for brightest flavor, but dried herbs can be substituted if necessary.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
