A strata is a layered breakfast casserole that’s easy to make. This version uses stale bread—which softens overnight while the casserole sits in the fridge—along with breakfast sausage, fresh herbs, and cheese. It'll be ready to bake when you wake up for an effortless breakfast.
- 8 cups cubed stale sourdough bread
- 3 tablespoons extra virgin olive oil, plus additional for the pan
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 pound loose breakfast sausage
- 6 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon fine sea salt
- 1 cup shredded cheddar cheese
Warm the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and bell pepper. Sauté until softened, about 5 minutes. Add the sausage, breaking it apart with a spoon, and cook until well-browned, about 10 minutes.
Spoon the sausage mixture over the bread and set it aside.
In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, parsley, thyme, and salt until smooth and uniform. Pour the egg mixture over the bread mixture, then top with shredded cheddar cheese.
Cover the baking dish tightly and refrigerate overnight, for at least 8 and up to 16 hours.
In the morning, preheat the oven to 350 degrees F. Remove the baking dish from the fridge and set it on the countertop to warm up while the oven preheats.
Bake for 45 to 50 minutes until the strata is cooked through and golden brown on top. Allow it to cool for 5 minutes, then serve warm. Store any leftovers in the fridge for up to 3 days.
