Name: Italian Breakfast Strata
Prep time: PT-488246H56M21S
Cook time: 1 h 30 min
Total time: 26 h 10 min
Cuisine: Italian
Ingredients: 1 large loaf Italian or French bread; 1 tablespoon olive oil, plus more to grease the baking dish; 12 ounces Italian sausage, casings removed; 1 yellow onion, diced; ½ teaspoon freshly ground black pepper; ¼ teaspoon dried oregano; ¼ teaspoon dried thyme; ⅛ teaspoon dried rosemary; 1 pinch cayenne pepper; 1 pound baby spinach; 12 large eggs; 2 teaspoons kosher salt; 4 cups milk; 8 ounces fontina or fontal cheese, shredded

Why You’ll Love This Recipe

This Italian Breakfast Strata is everything you want in a hearty breakfast casserole. With its layers of savory sausage, wilted spinach, and gooey fontina cheese, it’s the ultimate comfort food. The stale bread absorbs the egg custard, creating a soft, satisfying texture that’s perfectly complemented by the rich flavors of the sausage and herbs. The fact that it can be assembled the night before makes it an easy and impressive dish to serve for brunch or breakfast gatherings.

Ingredients

1 large loaf Italian or French bread
1 tablespoon olive oil, plus more to grease baking dish
12 ounces Italian sausage, casings removed
1 yellow onion, diced
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅛ teaspoon dried rosemary
1 pinch cayenne pepper
1 pound baby spinach
12 large eggs
2 teaspoons kosher salt
4 cups milk
8 ounces fontina or fontal cheese, shredded

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian Breakfast Strata

Directions

Prepare the Bread: Cut the bread into 1-inch cubes and spread them out in a single layer. Leave uncovered overnight to become stale.
Cook the Sausage: Heat olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until it begins to brown. Add onions, salt, black pepper, cayenne, oregano, thyme, and rosemary. Continue cooking until the onions soften and become translucent.
Wilt the Spinach: Transfer the sausage mixture to a bowl. Add about 1 tablespoon of rendered sausage fat back into the pan and return it to medium-high heat. Add spinach and cook, tossing until it’s just barely wilted and bright green. Remove from heat and transfer to a strainer to cool. Once cooled, squeeze out excess water and chop or snip into small pieces.
Prepare the Egg Mixture: In a bowl, whisk the eggs with salt until the yolks are incorporated into the whites. Add the milk and set aside.
Assemble the Strata: Grease a 9×13-inch casserole dish with olive oil. Layer the bottom with a single tight layer of stale bread cubes. Top with about 60% of the sausage mixture, followed by 60% of the spinach, and half of the cheese. Add another layer of bread cubes, pressing down lightly to flatten. Add the remaining sausage and spinach, then pour the egg and milk mixture evenly over the casserole. Top with the remaining cheese.
Refrigerate Overnight: Cover tightly and place in the refrigerator overnight to allow the bread to soak up the custard.
Bake the Strata: Preheat the oven to 350°F (180°C). Bake for 1 hour 15 minutes or until the top is lightly browned and an instant-read thermometer inserted into the center reads 150°F (66°C).
Let Rest: Allow the strata to rest for 10 to 15 minutes before serving.

Servings and Timing

This recipe yields 8 servings and takes approximately:

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Stand time: 10 minutes
Soak time: 12 hours
Total time: 1 day 2 hours 10 minutes

Variations

Vegetarian Strata: Omit the sausage and replace it with sautéed mushrooms or roasted vegetables for a vegetarian version.
Different Cheese: Swap fontina for mozzarella or cheddar if you prefer a different cheese flavor.
Herb Variations: Experiment with fresh herbs such as basil or parsley for added flavor.
Spicy Strata: Add a bit more cayenne pepper or some red pepper flakes for extra heat.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for about 1 minute or warm the entire casserole in the oven at 350°F (175°C) for 15–20 minutes until heated through.

FAQs

1. Can I make this strata without sausage?

Yes, you can skip the sausage and use a variety of vegetables or other protein options

2. Can I make the strata the morning of?

This dish requires an overnight soak for the best texture, so it’s recommended to assemble it the night before and bake it the next day.

3. Can I use a different type of bread?

Yes, you can use any type of bread that you like, such as French bread, sourdough, or whole wheat. Just make sure the bread is stale so it absorbs the egg mixture.

4. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess moisture in the strata.

5. How do I know when the strata is done baking?

The strata is done when the top is golden brown and an instant-read thermometer inserted into the center reads 150°F (66°C). If you don’t have a thermometer, you can check by gently pressing down on the top; it should spring back.

6. Can I freeze this breakfast strata?

Yes, you can freeze the assembled strata before baking. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw in the refrigerator overnight and bake as usual.

7. Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free milk alternative and dairy-free cheese. Make sure the sausage you’re using is also dairy-free if needed.

8. How can I make the strata fluffier?

For a fluffier texture, ensure you allow the bread cubes to soak in the egg mixture long enough (overnight is best) so they absorb all the flavors. You can also whip the egg mixture a little longer to add air before baking.

9. Can I add potatoes to this recipe?

Yes, you can add cooked potatoes (such as roasted or sautéed) to the strata for added texture and flavor.

10. Can I make a smaller batch?

Yes, you can halve the ingredients and bake it in a smaller dish (such as an 8×8-inch casserole dish) for about 50–60 minutes.

Conclusion

This Italian Breakfast Strata is the perfect combination of savory, cheesy goodness and satisfying texture. With layers of sausage, spinach, and melty cheese soaked in a rich egg custard, this casserole is a showstopper for breakfast or brunch. Whether you’re preparing it for a special occasion or just a weekend treat, this strata is sure to become a favorite!