Breakfast 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
Scale
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
Find it online: https://kitchenbyclara.com/breakfast-strata-recipe/
