Hearty Savory Breakfast Strata

• •6 cups cubed Day-old crusty bread (sourdough, challah, or French bread)
• •1 pound Breakfast sausage
• •1 medium, diced Yellow onion
• •2 cloves, minced Garlic
• •8 Large eggs
• •2 cups Whole milk or half-and-half
• •1 tablespoon Dijon mustard
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •1.5 cups Shredded sharp cheddar cheese
• •2 tablespoons, chopped (for garnish) Fresh chives or parsley
• •1 tablespoon (for greasing dish) Butter

Instructions

1. 1

   Lightly butter a 9x13 inch baking dish. Spread the cubed bread evenly in the prepared dish.

2. 2

   In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

3. 3

   Add the diced yellow onion to the skillet with the sausage (or add a little butter if the pan is too dry after draining fat). Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.

4. 4

   Spread the cooked sausage and onion mixture evenly over the bread cubes in the baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the sausage and bread.

5. 5

   In a large bowl, whisk together the eggs, milk (or half-and-half), Dijon mustard, salt, and black pepper until well combined.

6. 6

   Pour the egg mixture evenly over the bread, sausage, and cheese layers in the baking dish. Gently press down on the bread with a spatula to ensure all pieces are submerged and absorb the custard. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.

7. 7

   Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This allows the bread to fully soak up the egg custard, resulting in a tender, flavorful strata.

8. 8

   When ready to bake, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for about 20-30 minutes while the oven preheats.

9. 9

   Uncover the baking dish and bake for 45-55 minutes, or until the strata is puffed, golden brown, and the center is set (a knife inserted into the center should come out clean). If the top is browning too quickly, you can loosely tent it with foil.

10. 10

    Remove from the oven and let rest for 10 minutes before slicing and serving. Garnish with fresh chopped chives or parsley, if desired.

Chef's Tips

• 💡Using day-old or slightly stale bread is key, as it absorbs the egg custard better without becoming mushy. If your bread is fresh, you can lightly toast the cubes in the oven for 10-15 minutes before assembling.
• 💡Don't skip the overnight chilling! This step is crucial for the bread to fully soak up the egg mixture, ensuring a moist and flavorful strata with a good texture.
• 💡Feel free to customize the fillings: add diced bell peppers, mushrooms, or spinach to the sausage mixture. You can also swap out the sausage for cooked ham or bacon.
• 💡For extra richness, use half-and-half or heavy cream instead of whole milk in the custard.
• 💡To check for doneness, insert a thin knife into the center. If it comes out clean and the eggs are set, it's ready. The top should be golden brown and bubbly.