Sausage and Sourdough Strata

Loaded with sweet peppers, nutty Gruyere cheese, sautéed garlic kale and egg-soaked bread, this sausage and sourdough strata is a weekend brunch winner.

This wholesome, hearty, glorious casserole is everything I could ever want for weekend breakfast.

It’s packed with tangy sourdough bread, nutty Gruyere, salty breakfast sausage, sweet roasted red peppers, a luscious yogurty egg mixture and handfuls of sauteed garlicy greens (but shhhh, don’t tell). What I’m trying to say is… what’s not to love?

And it can also be prepped in advance and just tossed into the oven when you’re ready. That’s a serious win in my book.

The other great thing is this strata is reminiscent of savory monkey bread. I don’t know if such a thing exists, but it does now. I started eating a piece with a fork and quickly realized it was possible to just grab one spongy bread cube at a time, and when pulled off, a delightful string of cheese came with it, along with a piece of sausage and a bit of greens. It’s savory monkey bread, you guys. MONKEY BREAD. And the pieces on top are extra crispy and crunchy, so try not to fight over those pieces when you’re eating this strata straight out of the casserole dish.

Sausage and Sourdough Strata

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Julie Andrews
• Total Time: 70 minutes
• Yield: Serves 8
• Diet: Omnivore

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Description

Hearty strata brimming with sausage, kale, and cheese, baked in sourdough for extra flavor. Perfect for brunch or a weekend breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 1 Tbsp olive oil
• 0.5 medium yellow onion (peeled and diced)
• 1 lbs (454 g) all-natural breakfast sausage
• 3 cups (710 ml) chopped kale or spinach (any green)
• 2 roasted red peppers (chopped (optional))
• 3 cloves garlic (peeled and minced)
• 4 oz (113 g) Gruyere or gouda cheese (diced)
• 10 large eggs
• 1 cups (237 ml) milk
• 0.7 cups (166 ml) plain Greek yogurt
• 0.5 tsp coarse salt
• 0.5 tsp ground black pepper
• 0.25 tsp crushed red pepper flakes
• 1 loaf sourdough bread (cubed)

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Instructions

1. Preheat oven to 350°F (177°C).
2. Coat a 13×9 baking dish with cooking spray and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes, until just starting to soften.
4. Add breakfast sausage and cook, breaking it up into pieces with a wooden spoon, until almost all browned (about 6-7 minutes).
5. Stir in greens, roasted red pepper (optional), and garlic and sauté for another 2-3 minutes, until greens are wilted.
6. In an extra-large mixing bowl, whisk together eggs, milk, Greek yogurt, salt, black pepper, and red pepper flakes.
7. Add sourdough bread cubes, sausage mixture, and diced cheese to the bowl and toss to combine.
8. Transfer the mixture to the greased baking dish and spread it out evenly.
9. Bake for 45-60 minutes, until set and a knife inserted into the center comes out clean.
10. Slice and serve.

Notes

• For a richer flavor, use sourdough bread that’s a day or two old.
• Substitute Italian sausage for breakfast sausage for a spicier kick.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Brunch
• Method: Oven-Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Carbohydrates: 20
• Fiber: 3
• Protein: 20
• Cholesterol: 200

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