Recipe by Rosie Posie '88
My husband and I come from large families, many of whom do not live close by and often stay overnight. I came up with this Breakfast Strata when I had guests over Easter weekend. I served it with Easy Gooey Caramel Rolls and fresh fruit and it was most assuredly a hit! Everyone wanted recipes and my husband and daughters request it often. I just made the strata again this past weekend (had bread I needed to use up) and it's always such a treat. Quick Note: I like to split the recipe and put half in each of 2 8" square pyrex baking dishes. In one, I skip the cooked onions and use cheddar cheese, for those who prefer a milder flavor. In the other, I load up on the onions and use Pepper-Jack cheese (my favorite). The recipe is so versatile that every palate is satisfied; if you like peppers or olives, just throw it in, and if you prefer additional spice, add some Red Pepper Flakes. For my husband, who cannot tolerate spicy or hot foods and most vegetables, I keep things very simple, yet the flavor is still wonderful, and the recipe is easy to assemble, too! Everything gets prepared the evening before and refrigerated overnight, then popped in the oven in the morning; such minimal effort for a luscious and delightful breakfast to enjoy with friends.
Top Review by Sydney Mike
I used a nutty, whole grain bread in this recipe & left the crust on, while at the same time dicing it small, about the size of croutons! I also divided it into halves & kept one in the fridge for a 2nd breakfast! One more thing, I guess I should mention is that is used bulk sausage (the sweet Italian, which we like) & crumbled it into the baking dishes! Made for an outstanding breakfast, for sure, & we thank you much for the great recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 1 lb sweet Italian turkey sausage (or breakfast sausage)
- 2 medium onions, chopped (2 cups)
- 6 cups whole wheat bread cubes (about 7 slices, crusts removed)
- 12 ounces monterey jack cheese, shredded (or Pepper Jack cheese, or sharp Cheddar cheese)
- 8 large eggs
- 3 cups milk
- 1⁄2 cup sour cream
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon onion powder
- 1⁄4 cup chives, chopped
Directions See How It's Made
- Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.
- Cook sausage until browned; cut into ½" slices and continue cooking till done. Drain on paper towel-lined plate.
- Sauté onion in skillet. Set aside.
- Spread cubed bread in the prepared baking dish.
- Scatter the sausage and onion evenly over the bread.
- Sprinkle with cheese.
- Whisk eggs, milk, sour cream, and Dijon mustard in a large bowl until smooth; season with black pepper, salt, if desired, and onion powder. Carefully pour over contents in baking pan.
- Cover and refrigerate for 8 hours or overnight.
- Next morning, preheat oven to 350°F Remove Strata from the refrigerator 30 minutes before baking.
- Sprinkle top of strata with chopped chives.
- Bake the strata, uncovered, until puffed, lightly browned and set in the center, about 55-60 minutes.
- Let rest for about 5 minutes before serving (strata will set-up a bit and continue cooking slightly while it rests).