Breakfast Strata Recipe
Introduction
This Breakfast Strata is a hearty, flavorful casserole perfect for starting your day. Packed with Italian sausage, fresh vegetables, and melted Fontina cheese, it’s a satisfying dish that’s easy to prepare ahead of time.
Ingredients
- 1 Tbsp. butter
- 1 lb. ground Italian 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
- Step 1: Preheat oven to 350°F and grease a 9″x13″ baking dish with butter. In a large skillet over medium-high heat, add the Italian sausage and cook, breaking it up with a spoon, until golden and cooked through, about 7 minutes. Remove from heat and let cool.
- Step 2: In a large bowl, whisk together the eggs and whole milk. Season with kosher salt and freshly ground black pepper. Gently fold in the cubed bread, 1 cup of the shredded Fontina cheese, spinach, mushrooms, grape tomatoes, and the cooled cooked sausage.
- Step 3: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of Fontina cheese evenly over the top. Bake for 50 to 55 minutes until the cheese is golden and no liquid remains. Garnish with torn basil leaves before serving.
Tips & Variations
- Use crusty day-old bread for better texture and absorption.
- Substitute Fontina with mozzarella or Gruyère cheese for a different flavor.
- Add chopped bell peppers or onions for extra veggies.
- Let the strata sit for 10 minutes after baking to make slicing easier.
Storage
Store leftover strata covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. For longer storage, freeze portions in airtight containers for up to 1 month and thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this strata the night before?
Yes, assemble the strata the night before, cover it tightly, and refrigerate. Bake it fresh in the morning—this allows the flavors to meld and often improves the texture.
What can I use if I don’t have Italian sausage?
You can substitute with breakfast sausage, cooked bacon, or even diced ham, depending on your preference. Adjust seasoning accordingly to maintain flavor balance.
PrintBreakfast Strata Recipe
This Breakfast Strata is a hearty and delicious baked casserole combining savory Italian sausage, fresh vegetables, eggs, and bread soaked in a creamy milk mixture. Perfect for a satisfying brunch or weekend breakfast, this dish is loaded with layers of Fontina cheese, spinach, mushrooms, and tomatoes, all baked to golden perfection and garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Base Ingredients
- 1 Tbsp. butter
- 1 lb. ground Italian sausage
- 4 cups cubed bread
Egg Mixture
- 10 large eggs
- 2 cups whole milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cheese & Vegetables
- 1 1/2 cups shredded Fontina cheese, 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 leaves, for garnish
Instructions
- Preheat and cook sausage: Preheat your oven to 350°F (175°C) and grease a 9″ x 13″ baking dish generously with butter. Heat a large skillet over medium-high heat, add the ground Italian sausage, and cook it thoroughly while breaking up large pieces with a spoon until it turns golden brown, roughly 7 minutes. Remove from heat and allow the sausage to cool.
- Prepare egg mixture: In a large mixing bowl, whisk together the eggs and whole milk until well combined. Season this mixture liberally with kosher salt and freshly ground black pepper to enhance the overall flavor. Gently fold in the cubed bread, 1 cup of the shredded Fontina cheese, defrosted and chopped spinach, sliced mushrooms, halved grape tomatoes, and the cooled cooked sausage, mixing carefully to avoid breaking the bread cubes too much.
- Assemble and bake: Pour this hearty mixture evenly into the prepared buttered baking dish. Evenly distribute the remaining 1/2 cup of shredded Fontina cheese on top of the casserole. Place the dish in the preheated oven and bake uncovered for 50 to 55 minutes, or until the cheese turns golden and no liquid remains in the casserole, ensuring it is cooked through.
- Garnish and serve: Once baked, remove the strata from the oven and let it cool slightly. Garnish the top with torn fresh basil leaves to add a burst of aromatic freshness before serving warm.
Notes
- For best results, use a sturdy bread like French bread or sourdough that can soak up the egg mixture without turning mushy.
- You can substitute Fontina cheese with mozzarella or Gruyère for a different flavor profile.
- Make sure to drain the defrosted spinach well to avoid excess moisture in the strata.
- This dish can be prepared the night before; assemble and refrigerate, then bake in the morning, adding an extra 10 minutes to the baking time if baking straight from the fridge.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Breakfast Strata, baked casserole, Italian sausage breakfast, Fontina cheese strata, savory breakfast casserole, brunch recipes
