Ingredients:

  • 1 Tbsp Olive Oil or Unsalted Butter, for sautéing
  • 1 lb Ground Breakfast Sausage (bulk, casings removed)
  • 1 large Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 8 cups Stale Bread Cubes (sourdough, French loaf, or brioche, cut into 1-inch cubes)
  • 10 Large Eggs
  • 2 1/2 cups Whole Milk (or half-and-half)
  • 1 tsp Dijon Mustard
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 tsp Smoked Paprika (Optional)
  • 1 tsp Worcestershire Sauce
  • 2 cups Sharp Cheddar Cheese, grated (divided)

Instructions:

  1. Sauté the Meat and Vegetables: Heat the oil or butter in a large skillet over medium-high heat. Add the ground sausage and cook until fully browned. Drain off excess fat. Add the diced onion, red pepper, and garlic to the skillet and cook until softened (about 5–7 minutes). Remove from heat and allow the mixture to cool slightly.
  2. Prepare the Custard: In a large mixing bowl, whisk together the eggs until frothy. Whisk in the whole milk, Dijon mustard, Worcestershire sauce, salt, pepper, and smoked paprika until the mixture is uniform.
  3. Layer the Strata: Lightly grease a 9x13 inch baking dish. Spread half of the stale bread cubes across the bottom. Sprinkle half of the cooled sausage and vegetable mixture over the bread, and top with 1 cup of the grated cheddar cheese. Repeat the layers with the remaining bread and sausage mixture. Reserve the final 1/2 cup of cheddar for the topping.
  4. Soak and Chill: Slowly and evenly pour the prepared egg custard over the entire casserole, ensuring all the bread cubes are saturated. Gently press down on the strata to submerge the bread and fillings. Cover the dish tightly and refrigerate for a minimum of 4 hours, or ideally, overnight (8 to 12 hours). This step is crucial for texture.
  5. Preheat and Top: When ready to bake, preheat the oven to 375°F (190°C). Remove the chilled casserole from the fridge and sprinkle the reserved 1/2 cup of cheddar cheese over the top.
  6. Bake: Bake the casserole, covered loosely with foil, for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown, puffy, and a knife inserted near the center comes out clean (internal temperature should be 165°F / 74°C).
  7. Rest and Serve: Remove the strata from the oven and let it rest on a wire rack for 10 minutes before slicing and serving hot.