I enjoy this recipe because it’s endlessly adaptable and incredibly satisfying. The combination of bread soaked in a seasoned egg mixture with melted cheese and savory add-ins creates a dish that feels both rustic and indulgent. I also love how easy it is to assemble ahead of time—ideal for busy mornings or entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp. butter 1 lb. ground sausage 10 large eggs 2 cups whole milk Kosher salt Freshly ground black pepper 4 cups cubed bread 1 1/2 cups shredded Fontina, divided 1 cup frozen spinach, defrosted, drained, and chopped 1 cup sliced baby Bella mushrooms 1 cup halved grape tomatoes 1/4 cup torn basil, for garnish
Directions
I preheat the oven to 350°F and grease a 9″ x 13″ baking dish with butter.
In a large skillet over medium-high heat, I cook the sausage, breaking it into small pieces, until browned and golden. I remove it from the heat and let it cool slightly.
In a large bowl, I whisk the eggs and milk together and season with salt and pepper.
I gently fold in the cubed bread, 1 cup of the cheese, the spinach, mushrooms, tomatoes, and the cooked sausage until everything is evenly coated.
I pour the mixture into the prepared baking dish, then top it with the remaining 1/2 cup of cheese.
I bake the strata for 50–55 minutes, or until the cheese is golden and no liquid remains. I garnish with fresh basil before serving.
Servings and Timing
This recipe serves 8. Prep time: 20 minutes Total time: 1 hour 20 minutes
Variations
I swap the cheese for cheddar, mozzarella, Gouda, or Swiss depending on what I have.
I mix in sautéed onions, bell peppers, roasted capsicum, or zucchini for extra vegetables.
I replace the spinach with kale or arugula.
I use sourdough, brioche, or French bread for different textures and flavors.
I add herbs like thyme, oregano, or parsley for an aromatic twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in a 325°F oven until heated through, which keeps the texture soft and pleasant. This dish also freezes well—I wrap portions tightly and freeze them for up to 2 months, reheating directly from frozen.
FAQs
Can I make this ahead of time?
Yes, I assemble it the night before, refrigerate, and bake fresh in the morning.
Can I use fresh spinach instead of frozen?
Absolutely—I sauté it lightly and drain any moisture.
Why is my strata soggy?
It may need more baking time; I keep it in the oven until no liquid remains in the center.
Can I use different bread?
Yes, any sturdy bread like sourdough, ciabatta, or French bread works beautifully.
Can I make this dairy-free?
I use a dairy-free milk alternative and omit or replace the cheese with a plant-based version.
How do I know when it’s done?
The top turns golden, the center is set, and no wet egg mixture remains.
Can I halve the recipe?
Yes, I bake it in an 8″ square dish and reduce the bake time slightly.
Can I add more protein?
I stir in cooked chicken or turkey along with the sausage.
Can I make it vegetarian?
Yes, I simply omit the meat and add more vegetables.
Why is my bread too soft?
I prefer using day-old or toasted bread so it holds its structure better.
Conclusion
I love how this breakfast strata combines simple ingredients into a warm, satisfying casserole perfect for sharing. With its tender baked eggs, savory fillings, and golden cheesy top, it’s a dependable, delicious option for breakfast, brunch, or dinner any day of the week.
A hearty, savory breakfast casserole made with bread, eggs, sausage, cheese, and vegetables. This comforting strata bakes into a golden-topped dish with a soft, custardy center—perfect for brunch or feeding a crowd.
Ingredients
1 Tbsp butter
1 lb ground sausage
10 large eggs
2 cups whole milk
Kosher salt
Freshly ground black pepper
4 cups cubed bread
1 1/2 cups shredded Fontina, divided
1 cup frozen spinach, defrosted, drained, and chopped
1 cup sliced baby Bella mushrooms
1 cup halved grape tomatoes
1/4 cup torn basil, for garnish
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Cook sausage in a skillet over medium-high heat until browned, then set aside to cool slightly.
Whisk eggs and milk in a large bowl; season with salt and pepper.
Fold in bread cubes, 1 cup Fontina, spinach, mushrooms, tomatoes, and cooked sausage until evenly coated.
Pour mixture into the prepared baking dish and top with the remaining 1/2 cup cheese.
Bake 50–55 minutes, or until golden and no liquid remains in the center.
Garnish with torn basil and serve warm.
Notes
Use cheddar, mozzarella, Gouda, or Swiss cheese instead of Fontina.
Add sautéed onions, bell peppers, zucchini, or roasted capsicum for more vegetables.
Replace spinach with kale or arugula.
Sourdough, brioche, or French bread all create delicious texture variations.
Add thyme, oregano, or parsley for more herb flavor.
