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Breakfast Strata

Breakfast Strata

This make-ahead Breakfast Strata is the ultimate brunch hero — a hearty, savory blend of sausage, spinach, Fontina cheese, and custardy bread layers baked to golden perfection. Perfect for holidays, weekends, or meal prep, it delivers cozy comfort and crowd-pleasing flavor in every bite.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Strata Base
  • 1 Tbsp unsalted butter softened, for greasing the dish
  • 1 lb ground Italian sausage use turkey or chicken sausage if preferred
  • 10 large eggs room temperature
  • 2 cups whole milk for a creamy custard base
  • to taste kosher salt for seasoning
  • to taste freshly ground black pepper for seasoning
Add-ins and Layers
  • 4 cups cubed bread day-old or slightly dried
  • 1½ cups shredded Fontina cheese divided
  • 1 cup frozen spinach thawed, drained, and chopped
  • 1 cup sliced baby Bella mushrooms adds savory depth
  • 1 cup grape tomatoes halved
For Garnish
  • ¼ cup fresh basil leaves torn, for garnish

Method
 

  1. Step 1: Preheat and Prepare – Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with softened butter to prevent sticking.
  2. 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.
  3. 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.
  4. Step 4: Combine the Ingredients – Fold in cubed bread, 1 cup Fontina, spinach, mushrooms, tomatoes, and cooked sausage. Toss to coat evenly.
  5. 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.
  6. Step 6: Rest and Garnish – Let the strata rest for 10 minutes before slicing. Garnish with torn basil leaves and serve warm.

Notes

For best results, use day-old bread to avoid sogginess. Assemble the night before and bake in the morning for easy entertaining. Swap Fontina for Gruyère, Swiss, or cheddar. Make it vegetarian by omitting sausage and adding roasted peppers or caramelized onions.