Breakfast Strata
Tip Of The Day

Breakfast Strata

Bursting with savory sausage, tender mushrooms, soft specie pieces, and melty cheddar, this breakfast strata is packed with so much succulent savor and texture. It will leave you wanting seconds (and maybe plane thirds)

Tips and Variations

  • The unconfined thing well-nigh this strata is it’s entirely customizable! Replace the cheese, vegetables, meat, or plane the milk with variegated 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 husks breads would be sourdough, french bread, baguette, foccacia. You may dice the specie up the night surpassing 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 tomfool for 10-15 minutes surpassing 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 whilom the lip of the wells, but I recommend spraying the insides of the liners lightly with pan spray.

Storing Leftovers

Make ahead! Once the specie and fillings have been tossed with the egg mixture, this can be covered and set in the fridge overnight. It’s a unconfined option for when you want to prep the night surpassing and then pop it in the oven first thing in the morning.

Cover leftovers tightly with plastic wrap or transfer them to an snapped container surpassing storing them in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45-60 seconds, or reheat the unshortened strata in the oven at 350 degrees Fahrenheit for 10-15 minutes, until it is warmed through to 165 degrees Fahrenheit.

Best Breakfast Strata Recipe - How to Make Breakfast Strata

Prep Time 40 minutes minutes
Cook Time 45 minutes minutes
resting time 1 hour hour
Total Time 2 hours hours 25 minutes minutes
Servings 10 servings
Calories 838kcal
Author Alyssa Rivers


  • 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 uncork browning, add the spinach and saute transiently until it wilts. Remove from the heat and place in a large bowl.
  • Add the cooked, crumbled sausage and diced specie to the mushrooms and spinach.
  • In flipside trencher whisk together eggs, milk, thyme, seasonings, and dijon. Whisk in the cheese. Pour over the specie 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 sultry 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 part-way is set and no longer jiggly.
  • Let the strata sit for 5-10 minutes surpassing serving.


Calories: 838kcal | Carbohydrates: 103g | Protein: 39g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 2012mg | Potassium: 648mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3875IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 9mg