Tag: Weekend Brunch

Sourdough Banana Nut Muffins

Sourdough Banana Nut Muffins

Enjoy these deliciously moist Sourdough Banana Nut Muffins for a weekend brunch or to make ahead for a grab-and-go weekday breakfast. Filled with bananas, English walnuts, and topped with coconut to give the muffins a nice crunchy top.

Ranch Veggie Bars

Ranch Veggie Bars

These Ranch Veggie Bars are so yummy, packed with fresh vegetables and a layer of ranch-flavored cream cheese. I like serving this at brunches or even tea parties, and they go over very well with our guests. Our daughters always look forward to eating them. 

Sourdough Breakfast Strata

Sourdough Breakfast Strata

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 on during the week.

Serving Sourdough Breakfast Strata for Brunch

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.

 

Ingredients to Make Sourdough Breakfast Strata

  • cubed sourdough bread (stale or 1-week old bread works best)
  • ground sausage
  • cheddar cheese
  • large eggs
  • whole milk
  • heavy cream
  • minced garlic
  • dried minced onion
  • dried parsley
  • whole mustard
  • kosher salt
  • freshly ground black pepper

 

Instructions for Making This Recipe

Ingredients for this Breakfast Casserole

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 Your Ingredients

Cutting Cubes of Sourdough Bread

Using a sharp knife and cutting board, slice the sourdough bread into bite-size cubes.

Stale or week-old-bread works best for this dish. I will often place such bread pieces in a plastic bag to freeze 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.

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 box 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

Placing Cubed Sourdough Bread at  Bottom of Breakfast Strata

Place a thick layer of sourdough cubes on the bottom of the prepared casserole dish.

Layering the Sausage and Cheese over the Cubed Sourdough

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.

Pouring Egg Mixture over the Sausage and Cheese

Pour egg mixture over the sausage and cheese.

Cover and chill at least 8 hours or overnight.

Breakfast Strata Baked in Large Pioneer Woman Baking Dish

The next morning, bake uncovered in a preheated 350 degree oven for 45-50 minutes until lightly browned and set in center. Allow to set for 7-10 minutes before serving.

Serving Breakfast Strata for Weekend Brunch

This casserole will serve 8-10 people. Other delicious recipes to serve with this Breakfast Strata are Easy Breakfast Ambrosia,  Fresh Fruit Cocktail Salad, or your favorite Muffins or Scones. 

See more Breakfast Recipe Ideas Here. 

 

Recipe for Sourdough Breakfast Strata

Sourdough Breakfast Strata

This is an easy casserole to make the night before when you have company. Place in the refrigerator, and then put it in the oven the next morning for a yummy breakfast for all. It's a great way to use frozen or stale sourdough bread, too.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Boiled Eggs, Cheddar Cheese, ground sausage, Tangy sourdough Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Refrigerate: 8 hours
Total Time: 9 hours 5 minutes
Servings: 8

Equipment

Knife Set
Stainless Skillet
Glass Measuring Cups
Bakeware Set

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 box grater, shred the cheddar cheese. (I always recommend using block or chunk cheese over the grated store bought versions, despite the convenience.)
  • Mince the garlic.

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 preheated 350 degree oven for 45-50 minutes until lightly browned and set in center. Serves 8-10.

Nutrition

Calories: 537kcal | Carbohydrates: 18g | Protein: 25g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 1039mg | Potassium: 339mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1022IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 3mg
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