Imagine waking up to a mouthwatering breakfast that combines the perfect blend of crispy bread, savory sausage, and vibrant vegetables, all baked into a creamy, cheesy masterpiece. This Veggie and Sausage Strata isn't just a meal—it's a morning game-changer that will transform your breakfast routine from boring to extraordinary. Whether you're hosting a weekend brunch or looking to meal prep a show-stopping breakfast, this recipe promises to tantalize your taste buds and impress even the pickiest eaters.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 loaf of bread, cubed
- 1 cup cooked sausage, crumbled
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 6 large eggs
- 2 cups milk
- 1 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large skillet, cook the sausage over medium-high heat, breaking it into small crumbles until it's fully browned and no pink remains. Drain excess grease and set aside to cool slightly.
- Prepare the vegetables by dicing the bell peppers and slicing the mushrooms into uniform pieces. If desired, sauté the vegetables in the same skillet used for the sausage to enhance their flavor and remove excess moisture.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Layer the cubed bread evenly across the bottom of the prepared baking dish. Distribute the cooked sausage, bell peppers, and mushrooms over the bread layer.
- Sprinkle the shredded cheese evenly over the vegetable and sausage mixture.
- Slowly pour the egg and milk mixture over the entire dish, ensuring it seeps between the bread cubes and covers the ingredients evenly.
- Cover the baking dish with aluminum foil and let it sit for 10-15 minutes to allow the bread to absorb the egg mixture.
- Bake covered for 25 minutes, then remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the center is set.
- Remove from the oven and let the strata rest for 10 minutes before serving. This allows the dish to set and makes it easier to slice and serve.
- Slice into portions and serve hot, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Bread Selection Matters: Use day-old bread or slightly stale bread for the best texture. The slightly dry bread absorbs the egg mixture more effectively, creating a more cohesive dish.
- Maximize Flavor: Sauté your vegetables before adding them to the strata to intensify their taste and remove excess moisture that could make your dish soggy.
- Prep Ahead: This strata is perfect for make-ahead meals. You can assemble it the night before and refrigerate, then bake in the morning for a stress-free breakfast.
- Cheese Variation: Experiment with different cheese types like sharp cheddar, gruyère, or a blend to customize the flavor profile.
- Even Distribution is Key: When pouring the egg mixture, ensure it's evenly distributed to prevent dry spots and create a consistent texture throughout.
- Resting Time: Don't skip the 10-15 minute resting period before baking. This allows the bread to fully absorb the egg mixture, resulting in a more custardy texture.
- Check for Doneness: The strata is ready when the top is golden brown and the center is set. If the top browns too quickly, cover with foil to prevent burning.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 250mg
