Easy Sausage Egg Strata
This Easy Sausage Egg Strata is a rich, savory bread pudding made with cubed sourdough, crumbled Italian sausage, sharp cheddar cheese, red bell pepper, and fresh herbs — all soaked overnight in a seasoned egg and milk custard and baked until golden and puffy. It's the ultimate make-ahead brunch dish that feeds a crowd with minimal morning effort, and it's perfect for Easter, holiday mornings, or any time you want something hearty and impressive on the table.
Equipment
- 9x13-inch baking dish Greased with butter or cooking spray
- Large skillet For browning the sausage and sautéing the bell pepper
- Large mixing bowl For whisking the egg and milk custard
- Whisk For combining eggs and milk
- Cutting board
- Sharp knife For cubing bread and dicing pepper
- Measuring cups
- Measuring spoons
- Aluminum foil For covering dish during first bake
- Wooden spoon or spatula For breaking up sausage while cooking
- Ladle or large spoon For pouring custard over bread layers
- Slotted spoon For transferring cooked sausage to paper towels
- Wire rack For resting the strata after baking
Ingredients
- 8 slices sourdough bread cut into 1-inch cubes; about 6–7 cups total; slightly stale or day-old bread works best
- 1 lb Italian sausage about 450g; casings removed
- 8 large eggs
- 2 cups whole milk 480ml; 2% milk works as a lighter substitute
- 1½ cups shredded cheddar cheese about 170g; divided — 1 cup for layering, ½ cup reserved for topping
- ½ cup red bell pepper about 75g; diced
- 2 tbsp fresh flat-leaf parsley chopped
- 1 tsp dried thyme
- salt to taste
- black pepper freshly cracked, to taste
- butter or cooking spray for greasing the baking dish
Instructions
- Grease a 9x13 inch baking dish with butter or cooking spray, including the sides and corners. Cut the sourdough bread into 1-inch cubes and spread them in an even layer in the prepared dish.
- Heat a large skillet over medium heat, add the Italian sausage (casings removed), and cook for 7–9 minutes, breaking it into crumbles, until browned and cooked through. Transfer to a paper towel-lined plate to drain.
- In the same skillet with remaining drippings, sauté the diced red bell pepper over medium heat for 3–4 minutes until just softened. Remove from heat and set aside.
- In a large mixing bowl, whisk together the 8 eggs and 2 cups of whole milk until smooth. Add the dried thyme, salt, pepper, and chopped parsley and whisk to combine.
- Scatter the cooked sausage and sautéed bell pepper evenly over the bread cubes, then sprinkle 1 cup of the shredded cheddar on top. Slowly pour the egg custard evenly over everything, then gently press the bread down to help it absorb the liquid.
- Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours, or overnight. This soaking time is essential for a rich, custardy texture.
- Remove the strata from the refrigerator 30 minutes before baking and let it come to room temperature. Preheat the oven to 350°F (175°C) with the rack in the center position.
- Place the foil-covered dish in the preheated oven and bake for 35–40 minutes until the custard begins to set and the edges look cooked.
- Remove the foil, sprinkle the reserved ½ cup of cheddar cheese evenly over the top, and return to the oven uncovered for 15–20 more minutes until the cheese is golden and a knife inserted in the center comes out clean.
- Let the strata rest for 10–15 minutes before cutting to allow the custard to fully set. Slice into portions and serve warm directly from the dish.
Notes
- Use day-old or slightly stale sourdough for the best texture — fresh bread can turn mushy after soaking overnight.
- The overnight soak is highly recommended. One hour minimum will work in a pinch, but 8 hours gives you the richest, most cohesive result.
- Always remove the strata from the fridge 30 minutes before baking so it cooks evenly from edge to center.
- Drain the browned sausage on paper towels before adding to the dish — excess grease will make the strata heavy and greasy.
- Reserve ½ cup of cheese to add halfway through baking for a beautifully golden, melted topping rather than a fully buried cheese layer.
- Let the strata rest at least 10–15 minutes after baking before slicing — cutting too soon will result in loose, runny portions.
- Swap Italian sausage for crumbled bacon, diced ham, turkey sausage, or chorizo for a different flavor profile.
- Try Gruyere, fontina, or pepper jack in place of cheddar for variety — a blend of two cheeses works especially well.
- Leftovers keep refrigerated for up to 4 days. Reheat in a 325°F oven covered with foil for 15–20 minutes, or microwave individual slices on medium power for 1–2 minutes.
- To freeze, bake the strata first, cool completely, then wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1ServingCalories: 400kcalCarbohydrates: 20gProtein: 23gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 195mgSodium: 620mgPotassium: 280mgFiber: 1gSugar: 4gVitamin A: 18IUVitamin C: 22mgCalcium: 22mgIron: 12mg
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