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
Scale
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.
