Description
Whip up a delightful, stress-free Christmas brunch with this make-ahead sausage and cheese strata. Easy prep, big flavors, happy holiday mornings!
Ingredients
Scale
- Strata Base:
- 1 lb stale bread (sourdough or challah), cubed
- 1 lb ground breakfast sausage
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- Dairy & Binders:
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
- Flavor Power-Ups:
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep & Sauté Your Savory Bits:: First things first, grab your stale bread and cube it up, about 1-inch pieces. Scatter them in a single layer in a greased 9×13 inch baking dish. Next, in a large skillet over medium-high heat, crumble and cook your breakfast sausage until it’s browned all over. I like to really break it up small! Drain off any excess grease – honestly, this step makes a huge difference. Remove the sausage and set it aside, maybe on a paper towel-lined plate to catch any lingering oil. The kitchen will start smelling amazing already, a preview of your stress-free Christmas brunch.
- Build the Aromatic Base:: Reduce the heat to medium and add a tiny splash of olive oil to the same skillet if it’s looking dry. Toss in your diced onion and bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until they’re softened and the onion is translucent. Don’t rush this part; those sweet, softened veggies are essential for flavor. I’ve definitely undercooked them before, and they just don’t have the same oomph. Once they’re soft and fragrant, take the skillet off the heat and let it cool down a bit while you do the next step. It’s all coming together for your stress-free Christmas brunch!
- Layer Up the Goodness:: Now for the fun part: assembly! Sprinkle half of your cooked sausage evenly over the bread cubes in the baking dish. Next, spread all of the sautéed onion and bell pepper mixture over the sausage. Then, sprinkle half of your shredded cheddar and Gruyere cheeses over the veggies. Repeat with the remaining sausage and then the remaining cheeses. This layering ensures every bite of your stress-free Christmas brunch has a bit of everything. It’s like building a flavor fortress!
- Whisk That Custard Dream:: In a large bowl, crack open your eight eggs. Give them a good whisk until they’re nice and frothy. Pour in the whole milk and heavy cream (if using), then add the Dijon mustard, Worcestershire sauce, dried thyme, salt, and black pepper. Whisk everything together until it’s really well combined. You want that custard to be super smooth, no rogue egg whites hanging out. This creamy mixture is what transforms the bread into that glorious, savory pudding. I sometimes add an extra pinch of thyme here because I just love that herby smell.
- Soak It All In:: Carefully pour the egg mixture evenly over the bread, sausage, and cheese layers in your baking dish. Press down gently on the bread with the back of a spoon to make sure every piece gets saturated with the custard. This is the magic step for your stress-free Christmas brunch! Once everything is nicely soaked, cover the baking dish tightly with plastic wrap. Pop it in the fridge for at least 4 hours, or even better, overnight. This chilling time lets the bread really absorb the liquid, ensuring a perfectly custardy strata, not a dry one. Trust me, don’t skip this part!
- Bake to Golden Perfection:: When you’re ready to bake, pull the strata out of the fridge about 30 minutes before you want to cook it to let it come closer to room temperature. Preheat your oven to 375°F (190°C). Remove the plastic wrap and bake for 45-55 minutes, or until the strata is puffed up, golden brown on top, and a knife inserted into the center comes out clean. The top might get a little crispy, which is just divine! Your kitchen will smell like pure holiday heaven. Let it rest for 10 minutes before serving. A little rest helps it set, and you won’t burn your mouth!