Description
This Sausage Breakfast Strata is a savory and satisfying layered casserole featuring tender cubes of King’s Hawaiian bread soaked in a rich egg custard, combined with maple-simmered breakfast sausage, sautéed onions with fresh thyme, sharp cheddar cheese, and fresh parsley. It’s a perfect make-ahead dish for brunch or holiday mornings that bakes to a golden, fluffy perfection.
Ingredients
Scale
Main Ingredients
- 27 ounces sandwich bread (King’s Hawaiian preferred, crusts removed, cut into 1-inch cubes)
- 1 pound ground breakfast sausage (e.g., Jimmy Dean brand)
- â…“ cup 100% pure maple syrup
- 4 tablespoons salted butter
- 4 sprigs fresh thyme
- 1 yellow onion, chopped (about ¾ to 1 cup)
- 1 tablespoon garlic paste
- 8 ounces shredded cheddar cheese (plus optional ½ cup for extra topping, if desired)
- ½ cup chopped fresh parsley
- 6 large eggs
- 2 cups half & half
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking pan with cooking spray and set it aside. Remove the crust from the bread and cut it into 1-inch cubes. Discard the end pieces of the bread. Add the cubed bread to a large mixing bowl and set aside.
- Cook the Sausage: In a large skillet over medium-high heat, cook the ground breakfast sausage until no longer pink, breaking it up as it cooks. Pour in the maple syrup and cook for an additional 1 to 2 minutes until the sausage is well coated and syrupy. Transfer the cooked sausage to the mixing bowl with the bread cubes.
- Prepare the Onion Mixture: Reduce the skillet heat to medium and melt the salted butter. Add the fresh thyme sprigs and the chopped yellow onion, sautéing for about 5 minutes or until the onions are soft and translucent. Stir in the garlic paste and cook for another minute, taking care not to burn the garlic. Remove and discard the thyme sprigs and transfer the onion mixture to the mixing bowl.
- Combine Bread Mixture: Add the shredded cheddar cheese and chopped fresh parsley to the bowl containing bread, sausage, and onion mixture. Gently toss everything together ensuring even distribution, then spread the mixture evenly into the prepared baking pan. Press the mixture down gently to create an even layer.
- Make the Custard: In a separate bowl or large measuring cup, whisk together the eggs, half & half, sea salt, and black pepper until fully combined and smooth. Pour this custard mixture evenly over the bread mixture in the baking dish, allowing the liquid to soak in.
- Refrigerate the Strata: Cover the baking dish with plastic wrap or foil and refrigerate for at least 2 hours, preferably overnight, to let the bread absorb the custard and flavors meld.
- Bake the Strata: When ready to bake, preheat the oven to 350°F (175°C). Remove the cover and bake the strata uncovered for 40 to 50 minutes, until the top is puffed and golden brown, and the custard is set.
- Serve: Allow the strata to cool slightly before slicing into portions. For an extra touch of sweetness, drizzle additional maple syrup on top if desired, then serve warm.
Notes
- Using King’s Hawaiian bread adds a subtle sweetness that complements the savory sausage and sharp cheddar beautifully.
- For a vegetarian version, substitute the sausage with sausage-style plant-based crumbles.
- You can prepare the strata the night before to save time in the morning—just bake it fresh before serving.
- Optional extra shredded cheddar cheese can be sprinkled on top before baking for a cheesier crust.
- Leftovers can be refrigerated and reheated; the strata keeps well for up to 3 days.
