Mexican Sausage Strata

READY IN: 53mins
Recipe by Caroline Cooks

Good for breakfast or supper. From BHG with changes. (Time to prepare doesn't include refrigeration).

Top Review by French Tart

This was the first proper meal I made for DH when he came out of hosptial.....he asked for light comfort food, and this was just the thing! I made a few subs - I cut back on the cheese, as he is not allowed too much fat, and I also used low fat creme fraiche instead of light sour cream. The results were a delicious souffle type of pastry-less quiche - DH wolfed it down and had seconds! A wonderful, but LIGHT Strata recipe - I also used very low fat (my own home-made) sausages with a 94% meat content. As you can see by the photos, it looked pretty and I can assure you, it tasted divine - like an all day breakfast, but without all the hassle and the fat! Recommended and saved in my cookbook! Thanks Caro - a wonderful recipe. FT:-)

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Coat a 9-inch quiche dish with nonstick cooking spray.
  3. Spread bread cubes evenly in quiche dish. Set aside.
  4. Crumble sausage into a medium skillet; cook until brown.
  5. Drain off fat.
  6. Pat with paper toweling to remove excess fat.
  7. Sprinkle cooked sausage over bread cubes in quiche dish.
  8. In a medium mixing bowl, beat together eggs, milk, and sour cream.
  9. Stir in cheeses.
  10. Pour egg mixture over sausage in quiche dish.
  11. Cover and refrigerate for at least 2 hours. Uncover and bake for 35-40 minutes or until center is set and top is golden brown. Remove from oven.
  12. Let stand for 5-10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving.

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