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
Scale
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)
- â…“ 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.
