With its rich combination of smoked sausage, eggs, cheese, and bread, this Smoked Sausage Strata is sure to be a hit at your next brunch. Baked to golden perfection, and loaded with bold flavors, this delicious sausage casserole is an easy yet impressive dish that will have everyone coming back for more.
A strata is a popular choice for breakfast or brunch due to its versatility and ability to feed a crowd. The bread, often day-old or crusty, soaks up the egg mixture, much like a bread pudding-only savory!
I chose smoked sausage for this breakfast casserole because of its bold flavor, but you can use any sausage. Because of its unique flavor and spices, Andouille sausage is my preferred choice.
I added onions, peppers, and spices to round out the flavors. A layer of sharp cheddar cheese finishes the dish. The result is a cheesy sausage and egg bake hearty enough for any gathering. Bonus- it can be prepared the night before and popped in the oven for a no-fuss meal!
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Ingredient notes
And now- a few words about our ingredients. See the substitutions and variations section for customizable options.
- Sausage- There are many varieties to choose from. Even though the recipe calls for smoked sausage, feel free to use regular pork sausage or breakfast sausage. Smoked sausage can be found in any grocery store. Availability may differ from store to store or region. Common smoked sausage varieties are listed below and all will work great in this recipe.
- Onions and peppers- To build the flavor of the casserole.
- Spices- To keep the smoky flavor, I use smoked paprika, cumin, and dried thyme.
- Bread- With most bread puddings, you want to use sturdy bread such as sourdough or a baguette-style French or Italian bread. The heartier the bread the better it will stand up to the egg mixture. For the best texture, use day-old or stale bread, or you can pre-toast your bread in the oven before layering it in the pan.
- Eggs- Along with milk or cream, eggs make up the custard for the dish.
- Half and half- Used with the eggs to make the custard/filling. You can use whole milk instead.
- Cheese- I use a sharp yellow cheddar, but you can use any cheese you want.
- Salt and pepper to taste
See the recipe card for quantities.
Instructions
Below is a quick visual on how to make a flavorful smoked sausage strata.
Step 1. In a large skillet over medium heat, brown the sausage. Remove from the skillet and set aside. Step 2. Add the onions, peppers, and spices, and saute until soft. Step 3. Add the sausage back to the pan and cook for 30 seconds to combine the flavors. Step 4. Prepare the custard: In a large bowl, whisk together the eggs and the half-and-half. Season with salt and pepper.
Step 5. To your prepared pan, add the bread. Step 6. Top with the sausage mixture. Step 7. Scatter the cheese over the top. Step 8. Pour the custard over the entire dish, gently pressing the ingredients down to soak. Cover with aluminum foil, and let sit for at least 1 hour or overnight.
If preparing the night before, take out your casserole 30 minutes before cooking. Bake in the oven covered for 20 minutes, then uncover and bake an additional 25-35 minutes, or until puffed, golden brown, and somewhat firm in the middle. Allow to sit for 10-15 minutes before slicing.
👩🍳Pro tip
To avoid a soggy strata, use day-old or stale bread. To speed the process along, preheat your oven to 350°F. Arrange the cut bread pieces in a single layer on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is lightly golden and crisp. Cool the bread for a few minutes before using it in your strata.
Substitutions and variations
- Meat- As mentioned above, you can use any sausage you want. Smoky sausage varieties include andouille, kielbasa, and chorizo, just to name a few. Feel free to substitute ground turkey, beef, ham, or even hot dogs! If using raw ground meat, you may need to add additional spices to season the meat when browning. Lastly, try using bacon in place of the sausage or a mixture of the two.
- Herbs and spices- Go crazy with any combo of dried or fresh herbs and spices. Sage, rosemary, oregano, curry, chili powder- you get the idea!
- Bread- In place of the bread, try using (thawed) frozen hashbrowns or tater tots as the "bread" layer.
- Veggies- As long as you keep the amounts of veggies similar, you can use anything you want. Spinach, broccoli, corn, or asparagus are a few good choices. Whatever you choose, be sure to pre-cook them first, and cut them into small pieces so they bake up evenly. If using spinach, drain out any excess water (especially if frozen) so it doesn't water down the strata. If you want to add garlic (I omitted it because the sausage is already heavily flavored), feel free to add a few cloves of minced garlic when sauteeing the veggies.
- Cheese- Another versatile ingredient, swap out any cheese you want. Mozzarella, gruyère, white cheddar, or smoked gouda would work well.
How to serve smoked sausage strata
Sausage strata is delicious on its own or as part of a simple breakfast, brunch, or a light dinner. For a heartier meal, serve it with roasted vegetables, and a side salad.
Storage
To store your strata, let it cool completely. Store in the fridge, covered for 3-4 days.
To freeze a baked strata, wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to reheat, place in the oven at 350°F for 15–20 minutes (if thawed) or longer if frozen. For a quick reheat, microwave individual slices for 1–2 minutes.
FAQ
A strata is a savory casserole dish typically made with layers of bread, eggs, cheese, and other ingredients like vegetables, meat, or herbs. It's similar to a frittata or quiche but with bread used as the base. Stratas are perfect for breakfast, brunch, or even a light dinner.
While the two are often used interchangeably and involve the same base ingredients, a strata is more of a layered casserole. In fact, the word "strata" is a Latin-derived word meaning "layer". With bread pudding, you tend to see the ingredients mixed with the custard forming a more pudding-like consistency.
Perfect pairings
In case your strata needs a friend.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Smoked Sausage Strata
Equipment
- 9 x13 baking dish
Ingredients
- 1 tablespoon extra virgin olive oil, plus more if needed
- 12 ounces smoked sausage such as Andouille cut into ½-¾ inch cubes
- 1½ cups diced yellow onion (from about 1 medium onion) ½-¾ inch dice
- 1½ cups diced green or red bell pepper (from about 1 medium pepper) ½-¾ inch dice
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon Kosher or fine sea salt, divided
- 9 large eggs
- 2 cups (16 ounces) half and half or whole milk
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 10-12 ounces (7-8 cups) crusty bread such as sourdough or a baguette, cut into 1-inch cubes *see notes
- 1½ cups (12 ounces) shredded sharp cheddar cheese
- butter or cooking spray for greasing the pan
Instructions
- Butter or spray a 9 by 13-inch baking or casserole dish. Set aside.butter or cooking spray for greasing the pan
- In a large pan, heat the oil over medium heat. Add the sausage and cook until lightly browned, 6-7 minutes. Remove the sausage and set aside.1 tablespoon extra virgin olive oil, plus more if needed, 12 ounces smoked sausage such as Andouille cut into ½-¾ inch cubes
- To the same pan, add the onions, peppers, smoked paprika, cumin, thyme, and ¼ teaspoon of salt. Saute until the vegetables are soft (adding more oil if needed), about 5-6 minutes. Return the sausage to the pan, and saute another 30 seconds to combine the flavors. Let cool slightly while you make the custard.1½ cups diced yellow onion (from about 1 medium onion), 1½ cups diced green or red bell pepper (from about 1 medium pepper), ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon dried thyme, ½ teaspoon Kosher or fine sea salt, divided
- Prepare the custard: In a medium bowl, whisk together the eggs, half and half, the remaining ¼ teaspoon salt, and pepper until well combined. Set aside.9 large eggs, 2 cups (16 ounces) half and half or whole milk, ¼ teaspoon freshly ground black pepper, plus more to taste
- Prepare the strata: To the prepared baking dish, add the bread in a single layer. Top with the sausage mixture, followed by the cheese. Pour the custard over the entire dish, pressing down gently to allow the bread to soak in the custard. Season with additional pepper if desired over the top. Cover, and allow to sit for at least one hour in the fridge, or up to overnight.10-12 ounces (7-8 cups) crusty bread such as sourdough or a baguette, cut into 1-inch cubes, 1½ cups (12 ounces) shredded sharp cheddar cheese
- Bake the strata: If making the same day, preheat the oven to 350℉ while the casserole sits. Bake (covered) for 20 minutes. After 20 minutes, remove the cover and continue to bake for an additional 25-35 minutes or until puffed up, golden brown, and slightly firm in the middle. Allow to cool for 10-15 before serving. **If baking from the night before, remove the strata from the fridge at least 30 minutes before baking. Proceed with the above baking times.
Notes
- To avoid a soggy strata, use day-old or stale bread. To speed the process along, preheat your oven to 350°F. Arrange the cut bread pieces in a single layer on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is lightly golden and crisp. Cool the bread for a few minutes before using it in your strata.
- To store your strata, let it cool completely. Store in the fridge, covered for 3-4 days.
- To freeze a baked strata, wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to reheat, place in the oven at 350°F for 15–20 minutes (if thawed) or longer if frozen. For a quick reheat, microwave individual slices for 1–2 minutes.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Shennille Yun says
I’d never heard of a Strata but was intrigued by the photos. Thank you for such precise directions, really helpful since I have to admit, I wasn’t sure what this would turn out like. Followed closely with day old bread tip and opted for andouille. Well…let’s just say this is going straight into my rotation. Family loved it! It’s comfort food but not boring comfort food. So amazing. Thank you!