Classic Breakfast Strata Recipe

This classic breakfast strata is custardy, light, and wonderfully fluffy—ideal for serving a crowd. Cubes of Italian bread soak in a rich egg custard and are combined with sautéed vegetables, ground breakfast sausage (or a preferred substitute) and plenty of melted cheese. Make it the night before and bake in the morning for an effortless, crowd-pleasing brunch.

Fluffy Breakfast Strata

Breakfast strata is a make-ahead casserole classic: bread, eggs, dairy and mix-ins transform into a souffle-like, custardy bake after an overnight soak. This savory version features sautéed onions, mushrooms and spinach, plus ground sausage, two melty cheeses and a simple egg-and-cream custard. It’s flexible, freezes well, and reheats beautifully.

Featured Ingredients

• Ground sausage: use breakfast sausage, chorizo for a spicier option, or a plant-based ground for a vegetarian version.
• Vegetables: minced white onion, chopped mushrooms, minced garlic and fresh spinach provide savory depth.
• Eggs: 12 large eggs make the custard—fresh eggs yield the best texture.
• Milk & heavy cream: milk adds moisture while heavy cream creates the rich custardy filling; you can use dairy-free milk if desired.
• Italian bread: one loaf, torn into bite-sized pieces (about 9 cups); slightly stale bread works especially well.
• Shredded cheese: a mix of cheddar and gruyere, with some folded into the strata and extra on top for browning.

How to Make Breakfast Strata

Cook the breakfast sausage

Heat a large skillet over medium-high. Add 1 lb. ground breakfast sausage (or chorizo/plant-based substitute) and break it into medium pieces. Cook until partially done, then remove with a slotted spoon and leave any drippings in the pan.

Sauté the vegetables

Reduce heat to medium and add the minced white onion to the pan with the sausage drippings. Season the onion with a pinch (about ¼ teaspoon) of kosher salt and sauté 8–10 minutes, stirring occasionally so it softens without browning excessively. Add 8 oz. roughly chopped mushrooms and 1 tablespoon olive oil; sauté 4–5 minutes more. Stir in 5 cloves minced garlic and 10 oz. fresh spinach; cook until the garlic is fragrant and the spinach is wilted, about 2–3 minutes. Remove from heat and set aside.

Prepare the egg custard

In a large bowl, whisk together 12 large eggs, ½ cup heavy cream and 2 cups milk until fully combined. Season with ½ teaspoon ground pepper and reserve the remaining kosher salt to finish seasoning the assembled strata.

Assemble the strata

Spray a 9×13-inch casserole dish with nonstick spray. Tear a 1-loaf Italian bread into rough 1–2-inch pieces (about 9 cups) and place them in the dish. Add the cooked vegetables, cooked sausage, 1 cup shredded cheddar, 1 cup shredded gruyere, the remaining salt, and pepper. Toss gently to combine. Pour the egg-and-cream mixture evenly over the bread and fillings; press down lightly so the bread soaks up the custard.

Soak overnight

Cover the casserole and refrigerate overnight. The long soak lets the bread fully absorb the custard, ensuring a tender, souffle-like texture when baked.

Bake

Preheat the oven to 350°F (175°C). Remove the strata from the fridge and lightly fluff it with a spatula to incorporate air—this helps keep it light. Cover with foil and bake 30 minutes. Uncover and bake another 30 minutes. Sprinkle the remaining ½ cup cheddar and ½ cup gruyere on top and bake 8–12 minutes more, until the cheese is golden and the center is set.

Rest and serve

Let the strata rest 10 minutes before slicing. Serve warm. Leftovers reheat well in a 350°F oven until warmed through.

Ingredients (Serves 12)

• 1 lb. ground breakfast sausage, chorizo, or plant-based ground
• 1 medium white onion, minced
• 1 teaspoon kosher salt, divided
• 8 oz. Bella mushrooms, roughly chopped
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 10 oz. fresh spinach
• 12 large eggs
• ½ cup heavy cream
• 2 cups milk (any kind)
• ½ teaspoon ground black pepper
• 1 loaf Italian bread, ripped (about 9 cups)
• 1.5 cups shredded cheddar cheese, divided
• 1.5 cups shredded gruyere cheese, divided

Top Tips

• Don’t skip the overnight soak: chilling the assembled strata allows the bread to fully absorb the custard for the ideal texture.
• Fluff before baking: loosen the strata so air can expand during baking—this helps create a light, custardy interior.
• Meat swaps: use chorizo for a spicy kick or a plant-based ground for a vegetarian option.
• Dairy-free option: replace milk with unsweetened almond or oat milk and use a dairy-free cream substitute if needed.

What to Serve With Breakfast Strata

Complement the strata with fresh fruit, a green salad, roasted breakfast potatoes, crispy bacon or a bright smoothie. Offer coffee, tea, or a lightly sweetened latte to round out brunch.

FAQs

Storage

Store leftovers in an airtight container or wrapped casserole dish in the refrigerator for up to 3 days.

To freeze: bake the strata, cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze up to 3 months. To reheat, remove wraps and bake at 350°F for 15–25 minutes or until warmed through.

Nutrition (approx. per serving)

Calories: 565 kcal; Carbohydrates: 26 g; Protein: 26 g; Fat: 40 g; Fiber: 2 g; Sugar: 15 g. Nutrition estimates are approximate and should be used as a guideline.