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Bursting with savory sausage, tender mushrooms, soft bread pieces, and melty cheddar, this breakfast strata is packed with so much delicious flavor and texture. It will leave you wanting seconds (and maybe even thirds).
Tips and Variations
- The great thing about this strata is it’s entirely customizable! Replace the cheese, vegetables, meat, or even the milk with different ones of equal amounts! Peppers, onions, kale, bacon, diced ham, shredded beef, gruyere, Monterey Jack, mozzerella. Any of these would be delicious!
- I used ciabatta bread, but other crust breads would be sourdough, french bread, baguette, foccacia. You may dice the bread up the night before and leave it out on an uncovered sheet pan to let it dry out a bit.
- To make smaller portions, spray a muffin pan well with pan spray and then spoon the mixed strata into the wells. Bake for 20-25 minutes, until the liquid has set and there is only a slight wobble to them. Let them cool for 10-15 minutes before loosening them from the sides with a knife. Remove from the pan and serve. You may alternatively line the muffin wells with any muffin liners that stand up above the lip of the wells, but I recommend spraying the insides of the liners lightly with pan spray.
Make ahead! Once the bread and fillings have been tossed with the egg mixture, this can be covered and set in the fridge overnight. It’s a great option for when you want to prep the night before and then pop it in the oven first thing in the morning.
Cover leftovers tightly with plastic wrap or transfer them to an airtight container before storing them in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45-60 seconds, or reheat the entire strata in the oven at 350 degrees Fahrenheit for 10-15 minutes, until it is warmed through to 165 degrees Fahrenheit.
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- 2 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 10 ounces frozen spinach thawed and drained
- 1 pound crumbled breakfast sausage cooked and fat drained
- 8 cups crusty bread cut into 1-inch cubes
- 12 large eggs
- 2 cups whole milk
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoon Salt
- ½ teaspoon ground pepper
- 2 tablespoons dijon
- 1 ½ cup cheddar cheese shredded
- Heat a large skillet over medium heat and add the butter. Once the butter is melted add the mushrooms. Saute for 3-4 minutes, stirring occasionally. Once the mushrooms begin browning, add the spinach and saute briefly until it wilts. Remove from the heat and place in a large bowl.
- Add the cooked, crumbled sausage and diced bread to the mushrooms and spinach.
- In another bowl whisk together eggs, milk, thyme, seasonings, and dijon. Whisk in the cheese. Pour over the bread mixture and toss until combined. Cover and set in the fridge for 30 minutes to an hour.
- Preheat the oven to 350 degrees fahrenheit and spray a 9×13 or 4 quart baking dish with pan spray. Add the chilled strata mixture to the pan. Bake for 45-50 minutes, until the top is golden brown and the center is set and no longer jiggly.
- Let the strata sit for 5-10 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.