Sourdough Breakfast Strata is an easy casserole to make the night before when you have company on weekends, or just want an easy breakfast to eat during the week.
Simply place the prepared dish in the refrigerator overnight and then the next morning, bake for 50 minutes for a yummy breakfast for all. It’s also a great way to use frozen or stale sourdough bread.
I often place week-old bread in a plastic freezer bag for use later in this dish or for making croutons or dressing. Let’s face it, who wants to eat stale bread when you have a freshly baked loaf of bread warm from the oven?
Ingredients for Sourdough Breakfast Strata
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Instructions For Making This Recipe
To begin, gather the ingredients so you have everything close at hand on the counter or table. Spray a large casserole dish with baking spray.
Prepare The Ingredients
Using a sharp knife and cutting board, slice the sourdough bread into bite-size cubes.
Brown the ground sausage in a hot skillet over medium heat. If necessary, drain off any excess fat.
I like to buy Oldham’s Country Sausage (16 g fat), or William’s Sausage (11 g fat). Both are lower in fat than most on the market and have a lovely mild flavor that I like in my recipes.
With a hand-held grater, shred the cheddar cheese.
I always recommend using block or chunk cheese over the grated store bought versions, despite the convenience.
Assemble the Breakfast Casserole
Place a thick layer of sourdough cubes on the bottom of the prepared casserole dish.
Sprinkle the browned sausage and shredded cheddar cheese over the sourdough cubes.
In a medium mixing bowl, whisk together the large eggs, whole milk, heavy cream, minced garlic, dried minced onion, dried parsley, whole mustard, kosher salt and freshly ground black pepper.
Pour egg mixture over the sausage and cheese. Cover and chill at least 8 hours or overnight.
The next morning, bake uncovered in a 350°F oven for 50-55 minutes until lightly browned and set in center. Allow to set for 7-10 minutes before serving.
Because this casserole has been refrigerated overnight, it’s best to place the dish in a cold oven or allow the dish to come to room temperature before placing in preheated oven. If using a cold oven, you may need to add extra time to the baking process.
This casserole will serve 8-10 people. I like to serve this recipe with our favorite salsa or hot sauce. Other delicious dishes to serve with this Breakfast Strata are Easy Breakfast Ambrosia, Fresh Fruit Cocktail Salad, or your favorite Muffins or Scones.
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Sourdough Breakfast Strata
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Ingredients
- 7 cups cubed sourdough bread
- 1 pound ground sausage (browned)
- 2 cups cheddar cheese (shredded)
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon minced garlic
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley
- 1 teaspoon whole mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- To begin, gather your ingredients so that you have everything close at hand on the counter or table. Spray a large casserole dish with baking spray.
Prepare Ingredients
- Using a sharp knife and cutting board, slice bread into bite-size cubes. (Stale or 3-5 day-old-bread works best for this dish. I will often place week-old bread pieces in a plastic bag for the freezer for use in this recipe and also for using as croutons or stuffing.)
- Brown the ground sausage in a hot skillet over medium heat. If necessary, drain off any excess fat.
- With a hand-held grater, shred the cheddar cheese.
Assemble the Breakfast Casserole
- Place a thick layer of sourdough cubes on the bottom of the prepared casserole dish.
- Sprinkle the browned sausage and shredded cheddar cheese over the sourdough cubes.
- In a medium mixing bowl, whisk together the large eggs, whole milk, and heavy cream, minced garlic, dried minced onion, dried parsley, whole mustard, kosher salt, and freshly ground black pepper.
- Pour egg mixture over the sausage and cheese.
- Cover and chill at least 8 hours or overnight. Bake uncovered in a 350℉ oven for 50-55 minutes until lightly browned and set in center. Serves 8-10.
