I like that this recipe combines ease and elegance. I can assemble it the night before, let it chill, and simply bake it in the morning for a warm, golden breakfast centerpiece. The combination of sharp cheddar and Gruyère adds irresistible cheesiness, while the spinach and sausage balance each other beautifully. It’s comforting, customizable, and perfect for holiday mornings, brunch parties, or lazy weekends.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Base 8 cups cubed crusty bread (use sourdough or French bread) 1 pound breakfast sausage, casings removed (turkey sausage can be a lighter alternative)
For the Vegetables 1 medium onion, diced (shallots are a delicious substitute) 2 cloves garlic, minced (fresh garlic is recommended) 10 ounces frozen chopped spinach, thawed and squeezed dry (fresh spinach is a great substitute)
For the Cheese 2 cups shredded sharp cheddar cheese, divided (swap for mild cheddar or spicy pepper jack) 1 cup shredded Gruyère cheese (Swiss cheese can work as a substitute)
For the Egg Mixture 12 large eggs 3 cups whole milk (or half-and-half for richer consistency) 1 teaspoon dry mustard powder (Dijon mustard is an excellent alternative) 1 teaspoon salt (kosher salt is preferred) 1/2 teaspoon black pepper (adjust to taste)
For the Finish 1/4 cup chopped fresh parsley (for garnish; chives or cilantro make great alternatives)
Directions
Prepare the base: I grease a 9×13-inch baking dish with butter or cooking spray. I layer the cubed bread evenly across the bottom.
Cook the sausage and vegetables: In a large skillet over medium heat, I brown the sausage until it’s fully cooked and crumbled. I add the diced onion and minced garlic, cooking until softened and fragrant.
Layer the ingredients: I spread the sausage mixture evenly over the bread cubes. Then I sprinkle 1 1/2 cups of the shredded cheddar and all of the Gruyère cheese on top.
Mix the egg custard: In a large bowl, I whisk together the eggs, milk, dry mustard powder, salt, and black pepper until smooth.
Assemble and chill: I pour the egg mixture evenly over the bread and sausage layers. I cover the dish tightly with plastic wrap and refrigerate it for at least 1 hour—or overnight for the best flavor and texture.
Bake the strata: I preheat the oven to 350°F (175°C) and let the dish come to room temperature while the oven heats. I bake it uncovered for 60–70 minutes, or until golden brown and set in the center.
Finish and serve: I let it cool for about 5–10 minutes before slicing. I garnish with chopped parsley and serve it warm.
I like customizing this strata to suit the season or my guests’ tastes. I add roasted red peppers, sun-dried tomatoes, or mushrooms for extra depth. For a lighter version, I use skim milk and part-skim cheese. When I want to change up the flavor, I use Italian sausage and mozzarella for a Mediterranean twist or swap spinach for kale.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in a 350°F (175°C) oven for about 20 minutes, covered with foil to prevent drying out. I can also freeze baked strata for up to 2 months—just thaw overnight in the fridge and reheat before serving.
FAQs
Can I make this strata ahead of time?
Yes, I assemble it the night before and refrigerate it overnight. In the morning, I just bake it fresh for the perfect brunch dish.
Can I use fresh spinach instead of frozen?
Absolutely. I sauté fresh spinach until wilted and drain any excess moisture before adding it.
What type of bread works best?
I love using day-old sourdough or French bread because it soaks up the custard without becoming soggy.
Can I make this vegetarian?
Yes, I simply omit the sausage or replace it with sautéed mushrooms, bell peppers, or plant-based sausage.
How do I know when the strata is done?
It’s ready when the top is golden brown, the center is set, and a knife inserted in the middle comes out clean.
Can I use a different type of cheese?
Yes, mozzarella, fontina, Swiss, or even pepper jack all work beautifully.
What can I serve alongside it?
I like pairing it with fresh fruit salad, roasted potatoes, or a simple green salad.
Can I bake it in smaller portions?
Yes, I divide the mixture into ramekins or smaller baking dishes for individual servings—just reduce the baking time.
How do I keep the strata from being soggy?
I make sure the bread is dry or slightly stale and I don’t skip the chill time—it helps the eggs absorb evenly.
Can I freeze the unbaked strata?
Yes, I can freeze it before baking. I thaw it overnight in the fridge and bake it as directed, adding a few extra minutes if needed.
Conclusion
I love how this breakfast strata combines all the best brunch elements—fluffy eggs, savory sausage, gooey cheese, and hearty bread—into one impressive dish. It’s rich yet balanced, easy to prepare in advance, and always earns compliments at the table. Whether I’m hosting friends or treating my family to a special weekend breakfast, this strata is my go-to for a meal that’s as comforting as it is unforgettable.
This mouthwatering Breakfast Strata layers crusty bread, savory sausage, spinach, and melted cheese in a rich egg custard for a comforting and impressive brunch dish. Perfect for feeding a crowd, it can be prepared ahead of time and baked fresh in the morning for a golden, cheesy centerpiece everyone will love.
Ingredients
8 cups cubed crusty bread (sourdough or French bread)
10 oz frozen chopped spinach, thawed and squeezed dry (or fresh spinach, sautéed)
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Gruyère cheese
12 large eggs
3 cups whole milk (or half-and-half for richness)
1 tsp dry mustard powder (or 1 tsp Dijon mustard)
1 tsp salt
½ tsp black pepper
¼ cup chopped fresh parsley (for garnish)
Instructions
Prepare the base: Grease a 9×13-inch baking dish with butter or cooking spray. Spread cubed bread evenly across the bottom.
Cook the sausage and vegetables: In a large skillet over medium heat, brown sausage until fully cooked. Add onion and garlic; cook until softened and fragrant.
Layer the ingredients: Spread the sausage mixture over the bread cubes. Sprinkle 1½ cups cheddar and all the Gruyère on top.
Mix the egg custard: In a large bowl, whisk together eggs, milk, mustard, salt, and pepper until smooth.
Assemble and chill: Pour the egg mixture evenly over the bread and sausage layers. Cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight.
Bake the strata: Preheat oven to 350°F (175°C). Uncover and bake for 60–70 minutes, or until golden brown and set in the center.
Finish and serve: Let cool for 5–10 minutes before slicing. Garnish with parsley and serve warm.
Notes
Use day-old or slightly stale bread for the best texture.
Assemble the night before to make brunch effortless.
Add vegetables like roasted red peppers, mushrooms, or sun-dried tomatoes for variety.
For a lighter version, use skim milk and part-skim cheese.
Substitute Italian sausage and mozzarella for a Mediterranean twist.
