Savory Breakfast Strata Recipe

Overview

This savory breakfast strata is a make-ahead egg casserole layered with bread, browned sausage, spinach, cheddar and Parmesan. The bread absorbs the seasoned egg mixture overnight, giving the center a soft, custardy texture while the exposed edges turn lightly crisp in the oven.

Assemble the strata at least 2 hours ahead, or refrigerate it overnight. Let the chilled dish sit at room temperature while the oven heats, then bake until the center is puffed and set rather than wet or jiggly.

Ingredients

• 10 cups (about 1 pound) day-old crusty bread, cut into 1-inch cubes
• 1 tablespoon olive oil
• 12 ounces bulk breakfast sausage, casings removed if needed
• 1 medium yellow onion, finely diced
• 5 ounces baby spinach
• 8 large eggs
• 2 cups whole milk
• 1 cup half-and-half
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh chives or parsley, for serving

How to make it

1. Dry the bread if needed. If the bread is fresh rather than day-old, spread the cubes over a large baking sheet and bake at 300°F (150°C) for 15 to 20 minutes, stirring once, until dry on the surface but not deeply browned. Cool before assembling.

2. Brown the sausage. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook for 5 to 7 minutes, breaking it into small pieces, until no pink remains and the edges are browned. Transfer it to a plate, leaving about 1 teaspoon of fat in the skillet.

3. Cook the onion and spinach. Add the onion to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Add the spinach in handfuls and cook for 1 to 2 minutes, just until wilted. Remove the skillet from the heat and let the mixture cool for 10 minutes. If the spinach releases a lot of liquid, press the mixture briefly with the back of a spoon or drain it in a fine-mesh sieve.

4. Mix the egg custard. In a large bowl, whisk the eggs, milk, half-and-half, Dijon mustard, salt, pepper and garlic powder until the yolks and whites are fully blended. There should be no visible streaks of egg white.

5. Layer the strata. Grease a 9-by-13-inch baking dish. Add half of the bread cubes, then scatter over half of the sausage mixture, half of the onion and spinach, 3/4 cup of the cheddar and 1/4 cup of the Parmesan. Repeat with the remaining bread, sausage, vegetables, 3/4 cup cheddar and 1/4 cup Parmesan.

6. Add the custard and chill. Pour the egg mixture slowly and evenly over the layers. Press the bread down gently with a spatula so the top pieces are moistened, but do not compact the mixture. Cover the dish and refrigerate for at least 2 hours or up to overnight. The bread should feel softened when pressed, and there should be a little custard visible around the edges.

7. Bring it toward room temperature. Remove the covered dish from the refrigerator 30 minutes before baking. Meanwhile, heat the oven to 350°F (175°C). Do not put a very cold glass baking dish directly into a fully heated oven if the dish manufacturer advises against it; use a metal or ceramic dish instead, or allow extra warming time.

8. Bake. Uncover the strata and bake for 45 to 55 minutes, rotating the dish halfway through. It is ready when the top is puffed and golden, the edges are bubbling gently, and the center has only a slight wobble when the dish is nudged. A knife inserted into the middle should come out with moist crumbs and no runny egg. If the top browns before the center sets, loosely cover it with foil and continue baking.

9. Rest and serve. Let the strata rest for 10 to 15 minutes. Sprinkle with the chives or parsley, cut into squares and serve warm.

Expert tips

• Use sturdy, slightly stale bread such as sourdough, country white bread or a firm baguette. Soft sandwich bread can become mushy.
• Cool the sausage and vegetables before layering. Adding them hot can partially cook the eggs and make the custard set unevenly.
• Do not skip the resting period after baking. It allows the custard to finish setting, so the slices hold together instead of leaking egg onto the plate.
• For a meat-free version, replace the sausage with 8 ounces of sliced mushrooms. Cook them with the onion until their released liquid has evaporated and the edges are browned.
• You can replace the cheddar with Gruyère, Monterey Jack or a mild smoked cheese. Keep the total amount at 1 1/2 cups so the strata does not become overly rich or greasy.
• If the strata looks watery, the usual causes are under-dried bread or excess moisture in the spinach. Bake a little longer, uncovered, until the center is set, and drain cooked vegetables thoroughly next time.

Serving and storage

Serve the strata with fresh fruit, a green salad or roasted tomatoes. It is best warm, after its short resting period.

Refrigerate leftovers in a covered container within 2 hours of baking and use them within 3 to 4 days. Reheat individual portions in a 350°F (175°C) oven until hot throughout, or microwave them in short intervals. For make-ahead preparation, assemble the unbaked strata, cover it and refrigerate overnight; bake it the following day rather than freezing it assembled, since freezing can make the custard and bread texture watery.

Frequently asked questions

Can I make this savory breakfast strata without sausage?

Yes. Replace the sausage with 8 ounces of mushrooms, cooked until their moisture has evaporated, or use 1 1/2 cups of roasted peppers and a drained 10-ounce package of frozen spinach. Cool and drain the vegetables before layering.

How long should breakfast strata soak before baking?

Soak it for at least 2 hours so the bread can absorb the custard. An overnight soak gives the most even texture and makes the recipe convenient for brunch.

Why is my strata soggy in the middle?

Fresh bread, watery vegetables or an overly deep layer can leave excess moisture in the center. Use day-old or briefly dried bread, drain the spinach well, and bake until the center is puffed with only a slight wobble.

Can I assemble strata the night before?

Yes. Cover the assembled dish and refrigerate it overnight. Let it stand at room temperature for about 30 minutes while the oven heats, then bake according to the recipe.

How do I know when strata is done?

The top should be golden and puffed, the edges should bubble gently, and the center should have only a slight wobble when nudged. A knife inserted in the middle should not come out with liquid egg.

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