Description
This Sausage Breakfast Strata is a savory and satisfying baked casserole that combines tender cubes of sandwich bread, flavorful ground breakfast sausage cooked in maple syrup, sautéed onions with garlic and thyme, sharp cheddar cheese, fresh parsley, and a rich custard of eggs and half & half. Refrigerated overnight to soak up the custard, then baked to a golden perfection, this dish is perfect for a hearty brunch or breakfast serving 12 people.
Ingredients
Scale
Bread
- 27 ounces sandwich bread (King’s Hawaiian preferred, crusts removed, cut into 1-inch cubes)
Sausage Mixture
- 1 pound ground breakfast sausage (e.g., Jimmy Dean brand)
- â…“ cup 100% pure maple syrup
Onion Mixture
- 4 tablespoons salted butter
- 4 sprigs fresh thyme
- 1 yellow onion, chopped (about ¾ to 1 cup)
- 1 tablespoon garlic paste
Cheese and Herbs
- 8 ounces shredded cheddar cheese (plus optional ½ cup for extra topping, if desired)
- ½ cup chopped fresh parsley
Custard
- 6 large eggs
- 2 cups half & half
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking pan with cooking spray and set it aside. Remove the crusts from the bread and cut it into 1-inch cubes. Discard the end pieces and add the cubed bread to a large mixing bowl.
- Cook the Sausage: In a large skillet over medium-high heat, cook the ground breakfast sausage until no longer pink. Pour in the maple syrup and cook for another 1 to 2 minutes to caramelize slightly. Transfer the cooked sausage to the mixing bowl with the bread.
- Prepare the Onion Mixture: Reduce heat to medium and melt the butter in the same skillet. Add the fresh thyme sprigs and chopped onion, sautéing for about 5 minutes until the onions are soft and translucent. Add the garlic paste and cook for an additional 1 minute, stirring continuously. Remove thyme sprigs and transfer the mixture to the mixing bowl.
- Combine Bread Mixture: Add shredded cheddar cheese and chopped parsley to the bowl containing bread, sausage, and onion mixture. Toss gently to combine, then transfer the mixture evenly into the prepared baking dish. Press down gently to distribute uniformly.
- Make the Custard: In a separate bowl or large measuring cup, whisk together the eggs, half & half, sea salt, and ground black pepper until fully blended.
- Pour Custard Over Mixture: Pour the custard evenly over the bread mixture in the baking dish.
- Refrigerate the Strata: Cover the baking dish and refrigerate for at least 2 hours or ideally overnight to allow the bread and other ingredients to fully absorb the custard.
- Bake the Strata: Preheat oven to 350°F (175°C). Bake the strata uncovered for 40 to 50 minutes, until it puffs slightly and the top is golden brown.
- Serve: Slice the strata and serve immediately. Optionally, drizzle with additional maple syrup for a subtle sweetness.
Notes
- Using King’s Hawaiian bread adds a subtle sweetness and light texture to the strata, but any sandwich bread will work.
- Removing bread crusts ensures a more tender and uniform texture in the baked strata.
- Refrigerating overnight improves flavor melding and custard absorption.
- For extra richness, sprinkle additional cheese on top before baking.
- The maple syrup adds a nice balance of sweetness to the savory sausage.
- Leftovers can be refrigerated and reheated, but are best enjoyed fresh.
