Make Ahead
Strata with Sausage and Greens
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40 Reviews
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December 10, 2023
My daughter sent me this recipe last year. We made it for the morning of Christmas. It was by far one of the best breakfast "bakes" I've ever tasted!! I give it five stars. It takes some time to prepare but all you have to do is pop it into the oven the morning of Christmas and VIOLA, a delicious meal!
Ellyn H.
December 29, 2020
I've been making this recipe on New Year's Eve to enjoy on New Year's Day for five years straight. Usually, I am feeding it to a horde of hungover friends, but this year I'll just be making it for myself and I'm very grateful for the nostalgia attached to it. It's the perfect dish for impressing your friends without having to be spend all your time in the kitchen.
feastofgreen
April 15, 2019
Could I make this 2 days ahead of serving? Make on Friday, cook/serve Sunday?
Karen
April 15, 2019
Definitely!!!
It will probably taste better, I increased the amount of Dijon mustard and omitted the nutmeg...
Ensure you seal the baking dish very well so it doesn’t dry out.
Ensure your
It will probably taste better, I increased the amount of Dijon mustard and omitted the nutmeg...
Ensure you seal the baking dish very well so it doesn’t dry out.
Ensure your
Rebecca
October 28, 2018
Is it possible to make this—or at least a riff on it—without dairy? That probably sounds ridiculous, but what might you suggest replacing the milk and cheese with if I wanted to make that?
Gary S.
April 1, 2019
Rebecca - I think you could make something a bit different but still good if you skip the dairy. I'd swap in chicken or veg. stock and you'll have something closer to what the French call a Panade. I'd add some sauteed onions in addition to the shallots (sauteed mushrooms would be good too) and rather than stir in the eggs you might try nesting cracked whole eggs in the panade. Could be quite pretty, and yummy. Bon courage!
Veronica H.
December 26, 2017
Finally made this for Christmas breakfast after bookmarking it for years. This recipe is delicious as-is. The ratio of bread to liquid and toppings is spot-on, and the mustard lends a nice flavor. Definitely making this again!
ghainskom
February 18, 2017
Two loaves of bread on a sunday are definitely too much for a week in our 2-adult 2-kid household so I had to recycle a loaf of hazelnut bread with this dish. I personally liked the crunch that the hazelnuts added. Great dish to upcycle stale bread.
yuzhrrr
January 4, 2017
Was a big hit with friends. One was a vegetarian, so just left the sausage out on one side and that worked fine.
ItsBrooksie
February 3, 2016
I made this for dinner with a dear friend and it was very good. Big thumbs up from my friend. Small nit that portions of it could have been wetter (probably some flaw of mine in following the recipe), so next time I might add more milk.
Anne W.
December 19, 2015
This was so well received by my coworkers when I made it for a breakfast! I did sub turkey sausage because some of us don't eat pork. Otherwise I followed the recipe exactly and everyone commented on the savory flavors, ratio of veg to bread and cheese. This recipe is a keeper!
Cheri M.
July 25, 2015
Looks scrum my, I note you said it could be frozen after baking, but to reheat would that be from frozen or defrost first then cook?
Manhattan T.
April 7, 2015
I've made a lot of stratas ("strati?") over the years and this one was the best. The ratio of bread to goodies was spot on, and the end result was filling, colorful and appetizing to look at -- not to mention absolutely delicious. I used a pound of sweet Italian turkey sausage, a bucket of fresh spinach and some fresh rosemary (maybe 2 sprigs) and thyme (maybe 1 Tbs.). I used about 1/2 C. of heavy cream and the remainder 2% because that's what I had on hand; I used Fontina and Havarti for the same reason. The 9x13 Pyrex filled up beautifully, and the cooking temp & time were perfect. Made the day in advance and pulled out before leaving for Easter services to take off some of the chill, Easter morning was easy and CLEAN, as all clean-up occurred the day before. Will happily make this again. It was fabulous!
Manhattan T.
March 31, 2015
Would love to make this for Easter but am wondering if anybody has made this in a Pyrex 9x13 and, if so, is it thick/high enough? Thanks!
yuzhrrr
January 4, 2017
Yes, I made it in a Pyrex 9X13. It was a tight fit, but in the end... perfect.
Park R.
February 14, 2015
I used a pound of maple pork sausage and used two tablespoons of Canadian maple syrup to caramelize the meat before adding to the dish. Everyone loved it! I really liked the texture of the kale too.
Emily
January 12, 2015
I used a bit less bread - maybe 5 cups - and only let sit for 1/2 hour before putting it in the oven. Worked perfectly. Also drizzled a tbsp of maple syrup over the top - tasty!
bryan
December 30, 2014
I would recommend not using chard, which in my case overpowered the other ingredients in the dish. Kale or spinach can be tamed; chard is a wild beast.
As annoying as this is, I have to make a suggestion: be careful with the salt. The cheeses offer enough on their own, I think. I ended up with an almost intolerably salty strata. I followed the recipe carefully. There are variables here, though--the bread, cheese, and sausage one chooses can make a big difference in the taste of the final dish.
As annoying as this is, I have to make a suggestion: be careful with the salt. The cheeses offer enough on their own, I think. I ended up with an almost intolerably salty strata. I followed the recipe carefully. There are variables here, though--the bread, cheese, and sausage one chooses can make a big difference in the taste of the final dish.
Gita1
December 10, 2014
Wow - This was really good. I used challa bread. Could see making this with different vegetables other than spinach. Thanks.
Peter G.
November 13, 2014
The best thing about a Strata? You can use the basic technique and vary the meat, veggies and spices. My favorite is with sausage, spinach and roasted red peppers, seasoned with fresh rosemary and thyme
Tracie
November 6, 2014
could i substitute the milk here or almond milk ?
Merrill S.
November 6, 2014
I've never tried it myself so I can't recommend it. This would be a good question for our Hotline!
Misty
September 14, 2015
Just jumping in here, I think that would be a good option if it is not flavored, as in with vanilla or sweetened; since this is a savory dish.
Shmyla
November 5, 2014
What kind of bread do you suggest using?
Merrill S.
November 6, 2014
You can use pretty much any kind of bread -- for example, challah will give you a puffier, airier strata, while something like a pain au levain will make a slightly denser strata with a sourdough flavor.
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