Looking for a cozy, crowd-pleasing breakfast that practically makes itself? This Breakfast Strata is your ultimate make-ahead brunch hero. Loaded with savory sausage, tender spinach, and melty Fontina cheese, it bakes up golden, fluffy, and full of flavor. Whether you’re hosting a holiday brunch, feeding a weekend crowd, or simply craving something hearty and comforting, this layered egg-and-bread casserole delivers every time. Prepare it the night before, pop it in the oven in the morning, and wake up to a warm, irresistible breakfast masterpiece.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfect for gatherings: Ideal for Christmas morning, Easter brunch, or weekend family breakfasts.
- Make-ahead magic: Assemble it the night before for an effortless, stress-free morning.
- Comfort in every bite: The blend of sausage, spinach, mushrooms, and cheese creates a rich, savory flavor that’s deeply satisfying.
- Customizable: Swap the meat, veggies, or cheese to suit your taste or dietary needs.
- Crowd-pleaser: Lightly crisp on top, creamy in the middle, and full of bold flavor — everyone will ask for seconds!
Ingredients Needed
For the Strata Base:
- 1 tablespoon unsalted butter, softened (for greasing the dish)
- 1 pound ground Italian sausage
- 10 large eggs, room temperature
- 2 cups whole milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Add-ins and Layers:
- 4 cups cubed bread (day-old or slightly dried works best)
- 1½ cups shredded Fontina cheese, divided
- 1 cup frozen spinach, thawed, drained, and chopped
- 1 cup sliced baby Bella mushrooms
- 1 cup halved grape tomatoes
For Garnish:
- ¼ cup fresh basil leaves, torn
💡 Tip: Use crusty bread such as sourdough or ciabatta — it soaks up the custard beautifully without getting soggy.
How to Make Breakfast Strata
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking and add a touch of richness.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small pieces with a wooden spoon. Sauté for about 7 minutes, or until browned and no longer pink.
Tip: Browning adds depth of flavor — let the sausage develop a bit of golden crust before stirring.
Once cooked, remove from heat and let cool slightly.
Step 3: Mix the Custard Base
In a large mixing bowl, whisk together the eggs and milk until smooth. Season generously with salt and pepper. This egg mixture will be the creamy foundation that binds everything together.
Step 4: Combine the Ingredients
Gently fold in the cubed bread, 1 cup of Fontina cheese, spinach, mushrooms, tomatoes, and the cooked sausage. Toss until the bread is evenly coated and the ingredients are well distributed.
Visual cue: The mixture should look moist but not soupy — the bread should have absorbed most of the custard.
Step 5: Assemble and Bake
Pour the mixture into your prepared baking dish, smoothing it into an even layer. Sprinkle the remaining ½ cup Fontina over the top.
Bake uncovered for 50–55 minutes, or until the cheese turns golden and the center is set (a knife inserted should come out clean).
Tip: If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Step 6: Rest and Garnish
Let the strata cool for 10 minutes before slicing — this helps it set perfectly. Garnish with fresh basil for a burst of color and aroma before serving.
Serving and Storage Tips
- Serving Ideas: Pair with fresh fruit salad, roasted potatoes, or a light green salad. A drizzle of hot sauce or a dollop of sour cream makes a great finishing touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm individual portions in the microwave for 45–60 seconds, or reheat in a 325°F oven until warmed through for best texture.
- Freezing: Freeze baked strata (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before reheating.
Helpful Notes
- Make it overnight: Assemble the strata the evening before, cover, and refrigerate overnight. Bake in the morning as directed.
- Bread choice matters: Day-old or slightly toasted bread helps prevent a soggy texture.
- Cheese swap: Try Gruyère, cheddar, or Swiss instead of Fontina for a different flavor profile.
- Vegetarian version: Skip the sausage and add extra veggies like roasted peppers or caramelized onions.
Breakfast Strata
Ingredients
Method
- Step 1: Preheat and Prepare – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with softened butter to prevent sticking.
- Step 2: Cook the Sausage – In a large skillet over medium-high heat, cook sausage until browned and cooked through, about 7 minutes. Let cool slightly.
- Step 3: Mix the Custard Base – Whisk eggs and milk together in a large bowl. Season with salt and pepper until smooth and well combined.
- Step 4: Combine the Ingredients – Fold in cubed bread, 1 cup Fontina, spinach, mushrooms, tomatoes, and cooked sausage. Toss to coat evenly.
- Step 5: Assemble and Bake – Pour mixture into prepared baking dish and top with remaining ½ cup Fontina. Bake uncovered for 50–55 minutes, until golden and set. Cover with foil if browning too quickly.
- Step 6: Rest and Garnish – Let the strata rest for 10 minutes before slicing. Garnish with torn basil leaves and serve warm.
Notes
Conclusion
This Breakfast Strata is everything you want in a morning meal — hearty, flavorful, and unbelievably easy. Whether you’re feeding a hungry crowd or meal-prepping for the week, it’s the perfect balance of convenience and comfort. With its golden crust, creamy interior, and savory layers, it’s bound to become your new brunch favorite.
If you try this recipe, don’t forget to leave a comment and a star rating below!
We’d love to see your version — share your Breakfast Strata on Pinterest or Facebook and tag us!
👉 What mix-ins did you try? Mushrooms, peppers, or maybe bacon? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I make Breakfast Strata ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. In the morning, bake as directed — add 5–10 extra minutes if baking straight from the fridge.
Can I use a different type of bread?
Absolutely. Sourdough, baguette, or challah all work beautifully. Just make sure it’s slightly dry so it soaks up the egg mixture without turning mushy.
Is this Breakfast Strata freezer-friendly?
Yes — bake it first, let it cool completely, then wrap tightly in foil and freeze for up to 2 months. Reheat covered at 350°F until warmed through.
Can I make it vegetarian or dairy-free?
For a vegetarian version, skip the sausage and add roasted veggies or plant-based sausage. For dairy-free, substitute almond milk and use a dairy-free cheese alternative.
Why is my strata soggy?
Too much liquid or overly fresh bread can cause sogginess. Use day-old bread and ensure the strata bakes until the center is fully set.