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–+ servings
Breakfast strata with sausage in a white casserole dish.
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5 from 1 vote

Wake Up to Flavor: Italian Sausage Breakfast Strata

Say hello to your new favorite breakfast dish! This Italian Sausage Breakfast Strata is a flavorful, make-ahead casserole with savory goodness. It's everything you need to wow your family or guests while keeping your morning relaxed and easy.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 8 people
Calories: 842kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 1 Tbsp. butter
  • 1 lb. ground Italian sausage
  • 10 large eggs
  • 2 c. whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. cubed bread
  • 1 ½ c. shredded Fontina divided
  • 1 c. frozen spinach defrosted, drained, and chopped
  • 1 c. sliced baby Bella mushrooms
  • 1 c. halved grape tomatoes
  • ¼ c. torn basil for garnish

Instructions

  • Step 1
Preheat oven to 350° and grease a 9"-x-13" baking dish with butter. In a large skillet over medium-high heat, add sausage and cook, breaking up large pieces with a spoon, until golden, about 7 minutes. Remove from heat and let cool.
  • Step 2
In a large bowl, whisk together eggs and milk and season with salt and pepper. Gently fold in bread, 1 cup cheese, spinach, mushrooms, tomatoes, and cooked sausage.
  • Step 3
Pour mixture into prepared baking dish. Top with remaining ½ cup cheese and bake 50 to 55 minutes, until cheese is golden and no liquid remains. Garnish with basil before serving.

Notes

  • For the best texture, use day-old bread. Fresh bread can make your breakfast strata too mushy.
  • Be sure to drain the defrosted spinach well. Extra moisture can make your strata soggy.
  • Let the sausage cool slightly before adding it to the egg mixture. If it's too hot, it might start cooking the eggs.
  • When layering the strata, ensure all the bread is coated in the egg mixture. Dry spots won't have the right texture.
  • If baking right after assembly, let the mixture sit for at least an hour to allow the bread to soak up the egg mixture.
  • Cover the strata with foil if the top starts browning too quickly during baking.
  • Let the strata rest for 5-10 minutes after baking. This makes it easier to serve and helps it hold its shape better.

Nutrition

Calories: 842kcal | Carbohydrates: 64g | Protein: 43g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 310mg | Sodium: 1467mg | Potassium: 830mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4950IU | Vitamin C: 8mg | Calcium: 566mg | Iron: 7mg