📝 About This Recipe
This luxurious breakfast strata is a masterclass in texture, combining a golden, crispy top with a savory, custard-soaked center that melts in your mouth. Featuring zesty Italian sausage, nutty Gruyère cheese, and a hint of fresh herbs, it’s the quintessential make-ahead brunch centerpiece. Perfect for holiday mornings or lazy Sundays, this dish allows the flavors to meld overnight, ensuring every bite is infused with savory richness.
🥗 Ingredients
The Savory Base
- 1 pound Italian Pork Sausage (bulk or casings removed; mild or hot)
- 1 loaf Sourdough Bread (crusty, day-old bread cut into 1-inch cubes (approx. 8-10 cups))
- 1 medium Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 5 ounces Baby Spinach (fresh, roughly chopped)
- 3 cloves Garlic (minced)
The Custard & Cheese
- 8 Large Eggs (at room temperature)
- 2 cups Whole Milk (do not use skim)
- 1 cup Heavy Cream (adds essential richness)
- 1 tablespoon Dijon Mustard (for a subtle tang)
- 2 cups Gruyère Cheese (freshly shredded)
- 1 cup Sharp Cheddar Cheese (freshly shredded)
Seasonings & Garnish
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Fresh Chives (minced for garnish)
👨🍳 Instructions
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1
Grease a 9x13 inch ceramic or glass baking dish generously with butter or non-stick cooking spray and set aside.
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2
In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles with a wooden spoon until cooked through (about 6-8 minutes).
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3
Use a slotted spoon to transfer the sausage to a paper-towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
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4
Add the diced onion and red bell pepper to the skillet. Sauté over medium heat for 5 minutes until softened. Stir in the garlic and cook for 1 additional minute until fragrant.
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5
Add the chopped spinach to the skillet and toss briefly until just wilted (about 30-60 seconds). Remove from heat and let cool slightly.
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6
In a massive mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until completely smooth and pale yellow.
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7
Place the bread cubes into the prepared baking dish. Distribute the cooked sausage and the sautéed vegetable mixture evenly over the bread.
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8
Sprinkle 2 cups of the combined cheeses (Gruyère and Cheddar) over the bread and sausage. Use your hands or a large spoon to gently toss the ingredients in the dish so they are well-distributed.
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9
Pour the egg custard slowly over the entire dish, ensuring every piece of bread is moistened. Press down on the bread with a spatula to help it absorb the liquid.
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10
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight (8-12 hours) is highly recommended for the best texture.
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11
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 350°F (175°C).
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12
Remove the plastic wrap and sprinkle the remaining 1 cup of cheese over the top. Cover the dish loosely with aluminum foil.
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13
Bake for 30 minutes with the foil on. Remove the foil and bake for another 25-30 minutes until the strata has puffed up, the center is set (not jiggly), and the top is a deep golden brown.
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14
Let the strata rest for 10 minutes before slicing. This allows the custard to set fully and makes for cleaner slices. Garnish with fresh chives and serve warm.
💡 Chef's Tips
Use 'stale' or day-old bread; if your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out so they don't turn to mush. Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. For a vegetarian version, swap the sausage for sautéed cremini mushrooms and sun-dried tomatoes. If the top is browning too quickly before the center is set, tent it loosely with foil for the remainder of the bake time. To check for doneness, insert a knife into the center; it should come out clean with no raw egg liquid visible.
🍽️ Serving Suggestions
Serve with a bright arugula salad tossed in a lemon vinaigrette to cut through the richness. A side of fresh seasonal fruit or berries provides a sweet, refreshing contrast. Pair with a classic Mimosa or a spicy Bloody Mary for the ultimate brunch experience. Offer a bottle of high-quality hot sauce on the side for guests who like a little extra kick. A chilled glass of dry sparkling cider also complements the savory pork and nutty cheese beautifully.