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If you’re looking for a breakfast dish that combines comforting layers of savory sausage, melty cheddar, and the irresistible kiss of sweet maple syrup, you have to try this Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe. It’s a fantastic way to start the day or impress guests with a dish bursting with flavor, texture, and that cozy homemade vibe. This strata is perfect for feeding a crowd, offering a luscious custard-soaked bread base with bursts of fresh herbs and the delightful contrast of sweet and savory in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients lets the magic of this recipe shine. Each element plays a crucial role, from the fluffy bread cubes that soak up the custard to the browned sausage that adds a savory punch and the sharp cheddar that melts into gooey deliciousness.
- Sandwich bread: Choose a soft, slightly sweet bread like King’s Hawaiian for the perfect texture that soaks up the custard beautifully.
- Ground breakfast sausage: Adds hearty, savory flavor and a bit of spice—Jimmy Dean brand works wonderfully for richness and seasoning.
- 100% pure maple syrup: The secret sweetener that perfectly balances the savory sausage and cheese with a natural, deep sweetness.
- Salted butter: Used to sauté onions and infuse the strata with a silky, golden flavor.
- Fresh thyme sprigs: Provide an earthy, fragrant herbaceous note that brightens the strata.
- Yellow onion: Adds natural sweetness and soft texture once sautéed, building the flavorful base.
- Garlic paste: Gives a gentle garlic richness that blends seamlessly without overpowering.
- Shredded cheddar cheese: Melts into gooey, sharp pockets of flavor—feel free to sprinkle extra on top for a cheesier crust.
- Fresh parsley: Adds a fresh, green pop of color and herbaceous brightness throughout the dish.
- Large eggs: The binding agent essential for the rich custard that transforms this strata into a luscious breakfast casserole.
- Half & half: Creates a creamy custard that soaks into the bread for that soft, melt-in-your-mouth texture.
- Sea salt: Brings out all the flavors, keeping the dish perfectly seasoned.
- Ground black pepper: Offers a subtle heat that balances the sweetness and richness.
How to Make Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe
Step 1: Prepare the Baking Dish
Start by greasing a 9×13-inch baking pan with cooking spray to ensure your strata won’t stick and will have that perfect crust on the edges. Then, remove the crusts from the bread and cube the slices into 1-inch pieces, discarding the end pieces to keep everything uniform.
Step 2: Cook the Sausage
In a skillet over medium-high heat, cook the ground breakfast sausage thoroughly until it’s no longer pink. Then add the maple syrup to the pan, letting it simmer with the sausage for a minute or two to marry those sweet and savory flavors beautifully. Transfer this mixture into a large mixing bowl with the bread cubes.
Step 3: Prepare the Onion Mixture
Reduce the heat to medium and melt the butter in the skillet. Add the fresh thyme sprigs and the chopped onion, sautéing until the onions turn soft and translucent, around 5 minutes. Stir in the garlic paste and cook for another minute, careful to prevent it from burning. Remove the thyme sprigs and add this fragrant mixture to the bread and sausage bowl.
Step 4: Combine Bread Mixture
Now add the shredded cheddar cheese and chopped parsley into the mixing bowl. Gently toss everything together, making sure the bread cubes soak up the savory goodness. Then press the combined mixture evenly into your prepared baking dish so it’s tightly packed and ready for custard.
Step 5: Make the Custard
Whisk together the eggs, half & half, sea salt, and black pepper in a separate bowl or large measuring cup. Pour this creamy custard evenly over the bread mixture in the pan, ensuring all the bread is soaked, which will give your strata that rich and tender bite after baking.
Step 6: Refrigerate the Strata
Cover your baking dish with foil or plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This step allows the bread to fully absorb the custard and flavors, giving you that perfect strata texture that’s fluffy yet satisfying.
Step 7: Bake the Strata
When you’re ready, preheat your oven to 350°F (175°C). Bake the strata for 40 to 50 minutes until it puffs up slightly and the top turns a gorgeous golden brown. The aroma filling your kitchen at this point will have you counting down the minutes!
How to Serve Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe
Garnishes
Lightly sprinkle chopped fresh parsley over each slice for a pop of color and herby freshness. A drizzle of extra maple syrup on top can elevate the sweetness, especially if you love that sweet-savory balance. For an extra touch, a few crisp thyme leaves scattered on the plate look beautiful and add a little aromatic lift.
Side Dishes
This strata pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, which cuts through the richness and adds a fresh crunch. Roasted seasonal vegetables or fresh fruit salad also make fantastic sides, keeping your breakfast both vibrant and balanced.
Creative Ways to Present
For a charming brunch spread, cut the strata into neat squares and serve on a rustic wooden board alongside small bowls of maple syrup and spicy mustard for added variety. Alternatively, layer slices on individual plates with a dollop of Greek yogurt or sour cream to offer a creamy contrast that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled strata tightly with plastic wrap or store in an airtight container in the fridge for up to 3 days. Reheat slices gently in the microwave or oven to maintain their creamy texture without drying out.
Freezing
If you want to save some for later, freeze the baked strata in individual portions wrapped well in plastic wrap and foil for up to 2 months. This way, you can enjoy this comforting breakfast whenever the craving hits.
Reheating
For the best texture when reheating, warm slices in a 350°F oven for about 15-20 minutes until heated through and the edges regain a slight crispness. Microwave reheating works in a pinch but can sometimes make the strata a bit softer.
FAQs
Can I use a different type of bread for the Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe?
Absolutely! While King’s Hawaiian adds a lovely sweetness and soft texture, you can also use brioche or challah for similar results. Just make sure to use a bread that’s sturdy enough to hold the custard without becoming too mushy.
Is it necessary to refrigerate the strata overnight?
Refrigerating the strata for a few hours or overnight allows the bread to soak up the custard fully, resulting in a tender, custardy texture. You can bake it after 2 hours if short on time, but overnight is best for flavor and texture.
Can I make this recipe vegetarian?
Yes! Simply swap the breakfast sausage for a plant-based sausage or sautéed mushrooms and smoked paprika for that savory depth. The maple syrup and cheddar will still provide wonderful flavor!
What can I do if I don’t have fresh thyme?
Dried thyme can be used in a pinch; just reduce the amount to about 1 teaspoon since dried herbs are more concentrated. Alternatively, fresh rosemary or sage work as great herb alternatives.
Can I add other cheeses besides cheddar in the Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe?
Definitely! Sharp white cheddar gives great flavor, but feel free to mix in mozzarella for extra gooeyness or Parmesan for a nutty touch. Just keep the total cheese amount the same.
Final Thoughts
This Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe is one of those dishes that feels like a warm hug on a plate. Its layers of flavor, from the sweet maple to the savory sausage and melty cheddar, come together in a way that’s simply unforgettable. Whether you’re serving a casual brunch or a special holiday breakfast, this strata is guaranteed to become a favorite you’ll make again and again. Give it a try—you’ll thank yourself every bite of the way!
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Sausage Breakfast Strata with Maple Syrup and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 70 minutes (including 2-hour refrigeration)
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Sausage Breakfast Strata is a hearty, savory baked casserole combining fluffy bread cubes, flavorful breakfast sausage, sautéed onions with fresh thyme, and a rich custard of eggs and half & half. Topped with sharp cheddar cheese and fresh parsley, it’s a perfect make-ahead brunch dish that’s baked to a golden brown and served warm. Ideal for feeding a crowd with 12 generous servings.
Ingredients
Bread and Sausage
- 27 ounces sandwich bread (King’s Hawaiian preferred, crusts removed, cut into 1-inch cubes)
- 1 pound ground breakfast sausage (e.g., Jimmy Dean brand)
- ⅓ cup 100% pure maple syrup
Vegetables and Aromatics
- 4 tablespoons salted butter
- 4 sprigs fresh thyme
- 1 yellow onion, chopped (about ¾ to 1 cup)
- 1 tablespoon garlic paste
Cheese and Herbs
- 8 ounces shredded cheddar cheese (plus optional ½ cup for extra topping, if desired)
- ½ cup chopped fresh parsley
Custard
- 6 large eggs
- 2 cups half & half
- 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 crust from the bread and cut it into 1-inch cubes, discarding the end pieces. Add the cubed bread to a large mixing bowl and set aside.
- Cook the Sausage: Heat a large skillet over medium-high heat and 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 lightly. Transfer the cooked sausage to the mixing bowl with the bread cubes.
- Prepare the Onion Mixture: Reduce skillet heat to medium. Melt the salted butter in the skillet and add the fresh thyme sprigs and chopped onions. Sauté for approximately 5 minutes until onions are soft and translucent. Stir in the garlic paste and cook for 1 more minute, taking care not to burn the garlic. Remove thyme sprigs and transfer the onion mixture to the mixing bowl.
- Combine Bread Mixture: Add the shredded cheddar cheese and chopped parsley to the mixing bowl containing the bread, sausage, and onion mixture. Stir gently but thoroughly to combine all ingredients evenly. Transfer this mixture into the prepared baking pan, pressing down gently to distribute it evenly.
- Make the Custard: In a separate bowl or large measuring cup, whisk together the eggs, half & half, sea salt, and black pepper until fully blended. Pour the custard mixture evenly over the bread and sausage mixture in the baking dish.
- 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 soak up the custard and flavors to meld.
- Bake the Strata: Preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and bake uncovered for 40 to 50 minutes, until the casserole is puffed, golden brown on top, and set in the middle.
- Serve: Let the strata cool slightly before slicing. Serve warm for a comforting breakfast or brunch with family and friends.
Notes
- For a richer flavor, you can sprinkle an additional ½ cup of shredded cheddar cheese on top before baking.
- If you prefer a vegetarian version, substitute the sausage with sautéed mushrooms or plant-based sausage alternatives.
- Make ahead tip: Assemble the strata the night before and refrigerate overnight to save morning prep time.
- If King’s Hawaiian bread is not available, use any soft, slightly sweet sandwich bread for best results.
- Make sure to remove the thyme sprigs before baking as they are used just for flavor infusion.
