{"id":170078,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cheese-sausage-strata\/"},"modified":"2024-11-05T13:02:05","modified_gmt":"2024-11-05T19:02:05","slug":"cheese-sausage-strata","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cheese-sausage-strata\/","title":{"rendered":"Sausage Strata"},"content":{"rendered":"<p>Sausage strata is a tasty breakfast casserole that&#8217;s a perfect dish to make ahead of time to feed a crowd. The word <em>strata<\/em> means layered, revealing how this dish gets assembled. We layer the usual ingredients, including sausage, eggs and bread, but add crumbles of bacon for a slight twist.<\/p>\n<p>This strata recipe with sausage is just one of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-rated-breakfast-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-rated-breakfast-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">favorite breakfast recipes<\/a>, which range from simple and sweet to hearty and savory.<\/p>\n<h2>Ingredients for Sausage Strata<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074596\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Sausage Strata \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Sausage:<\/strong> This sausage strata recipe calls for bulk pork sausage, but feel free to choose the variety you like best. For example, Italian sausage, <a href=\"https:\/\/www.tasteofhome.com\/collection\/chorizo-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chorizo-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Mexican chorizo<\/a>\u00a0or smoked sausage all work well here.<\/li>\n<li><strong>Egg:<\/strong> As one of the key ingredients in breakfast strata with sausage, eggs soften the bread and bind everything together.<\/li>\n<li><strong>Milk:<\/strong> Because this dish includes a lot of dense textures and rich flavors, milk helps lighten things up.<\/li>\n<li><strong>Bread:<\/strong> Choose a bread that\u2019s fluffy enough to absorb flavors but strong enough that it doesn\u2019t turn to mush. We like challah, brioche or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/country-white-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/country-white-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">country white bread<\/a> for this egg and sausage strata recipe.<\/li>\n<li><strong>Cheese:<\/strong> Cheddar is a classic cheese to use here, but you can also experiment with a blend of different cheeses if you\u2019d like.<\/li>\n<li><strong>Bacon:<\/strong> While not every strata recipe with sausage includes it, we like adding a bit of cooked bacon for extra flavor.<\/li>\n<li><strong>Mustard:<\/strong> A little ground mustard complements the rich flavors of the meat in this recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the sausage and layer it with bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074597\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_2.jpg?fit=700%2C1024\" alt=\"Layering cooked sausages in a baking dish with cubed bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, cook the pork sausage over medium heat until no longer pink. Drain the excess liquid. In a greased, shallow 3-quart baking dish, cover the bottom with torn pieces of bread and then layer the sausage over the top.<\/p>\n<h3>Step 2: Add the remaining ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074598\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_3.jpg?fit=700%2C1024\" alt=\"Adding the remaining ingredients over the sausages and bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>Place the shredded cheese over the sausage and then add the cooked, chopped bacon. In a separate bowl, whisk the eggs, milk and mustard together, and pour the mixture over the other ingredients. Cover and refrigerate overnight.<\/p>\n<h3>Step 3: Bake and serve the sausage strata<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074599\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_4.jpg?fit=700%2C1024\" alt=\"Baked sausage strata\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>Remove the dish from the fridge 30 minutes before baking. Preheat the oven to 350\u00b0F. Cover and bake for 60 to 65 minutes or until you can insert a knife in the middle and it comes out clean. Let the dish rest and cool for five minutes before serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074600\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_5.jpg?fit=700%2C1024\" alt=\"Sausage strata in a baking dish with one portion removed\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h2>Sausage Strata Variations<\/h2>\n<ul>\n<li><strong>Use another variety of sausage:<\/strong> Both turkey and <a href=\"https:\/\/www.tasteofhome.com\/collection\/cozy-chicken-sausage-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cozy-chicken-sausage-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken sausage<\/a> taste delicious in egg and sausage strata, so feel free to give different sausage a go. You can also try mixing a variety of sausages, like maple and smoked sausage, if you\u2019d like.<\/li>\n<li><strong>Add a veg:<\/strong> Tossing in a veg can add beautiful color and an extra pop of flavor. Lightly sauteed spinach, broccoli florets or fresh halved grape tomatoes would all work well in this strata recipe with sausage.<\/li>\n<\/ul>\n<h2>How to Store Sausage Strata<\/h2>\n<p>Allow any leftovers to come to room temp and transfer them to an airtight container. Store leftovers in the fridge for up to four days. To reheat, feel free to pop them in the microwave or in the oven at 350\u00b0.<\/p>\n<h3>Can I freeze sausage strata?<\/h3>\n<p>To freeze breakfast strata with sausage, start by placing leftovers in a single layer in an airtight container. Transfer the container to the freezer and store it for up to three months.<\/p>\n<p>Or, if you\u2019d prefer, wrap single portions in a layer of reusable beeswax wrap, then in aluminum foil. Store the portions in the freezer for up to two months. When ready, allow them to thaw in the fridge overnight and then reheat as directed above.<\/p>\n<h2>Sausage Strata Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074601\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_6.jpg?fit=700%2C1024\" alt=\"Sausage strata in a baking dish with one portion removed\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h3>How far in advance can you prep a sausage strata recipe?<\/h3>\n<p>Egg and sausage strata should rest in the fridge overnight before baking, but you can stretch this up to 12 hours if you\u2019d like. Because this delay is built into the process of making strata, it\u2019s great for when you&#8217;re busy, during the holidays or when you need a <a href=\"https:\/\/www.tasteofhome.com\/collection\/30-minute-recipes-that-feed-a-crowd\/\" data-name=\"www.tasteofhome.com\/collection\/30-minute-recipes-that-feed-a-crowd\/\" data-module=\"content engagement\" data-position=\"embedded links\">recipe to feed a crowd<\/a>.<\/p>\n<h3>Why is my strata soggy?<\/h3>\n<p>While you may think sauteing the sausage before adding it to the baking dish seems like a pointless step, it helps prevent this very issue. As the pork sausage cooks, it releases liquid, so giving yourself the chance to drain that excess before layering the sausage into the strata is important.<\/p>\n<h3>Is it better to freeze a breakfast casserole cooked or uncooked?<\/h3>\n<p>If the casserole contains meat, you should cook the meat before freezing it. So, in the case of this strata recipe with sausage, you can cook the sausage and assemble the dish as you normally would. As long as the dish is securely covered (we recommend a layer of <a href=\"https:\/\/www.tasteofhome.com\/article\/bees-wrap\/\" data-name=\"www.tasteofhome.com\/article\/bees-wrap\/\" data-module=\"content engagement\" data-position=\"embedded links\">reusable beeswax wrap<\/a> followed by aluminum foil), you can freeze it for up to two months.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sausage provides plenty of flavor in this hearty egg strata. It&#8217;s a great addition to a brunch buffet, because it&#8217;s assembled the night before to cut down on last-minute fuss. \u2014Teresa Marchese, New Berlin, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":2107974,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,304275,304287,305883,306928,306910,304173,304423,304328,305487,304430,304338,304515,303966,304408,304368,303887,306848,304348,304268,307307,307383,307404,304558,324623,304150,303883],"categories-v2":[308503,308500,309439,308295,311547,308300,311532,309924,309906,309455,308821,308988,308984,308481,310796,308830,308992,308880,308495,308813,308745,308478,309603,309000,259483,310342,310410,311578,310435,308910,309177,309434,308476],"coauthors":[343368],"recommended_recipes":[{"post_title":"Mustard Ham 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Strata","post_link":"\/recipes\/italian-sausage-strata\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20275_CW10366D29C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cheese-Sausage-Strata_EXPS_TOHD24_14471_DianaChistruga_Social.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cheese-sausage-strata\/","name":"Sausage Strata","datePublished":"2018-01-01","dateModified":"2024-11-05","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cheese-Sausage-Strata_EXPS_TOHD24_14471_DianaChistruga_Social.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Sausage strata combines many favorite breakfast ingredients and is a cinch to whip up. We know you'll love this recipe that adds bacon for a little extra oomph of flavor.","recipeIngredient":["1-1\/2 pounds bulk pork sausage","9 slices bread, cubed","1-1\/2 cups shredded cheddar cheese","1\/2 pound sliced bacon, cooked and crumbled","9 large eggs, lightly beaten","3 cups whole milk","1-1\/2 teaspoons ground mustard"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the sausage and layer it with bread","text":"In a large skillet, cook the pork sausage over medium heat until no longer pink. Drain the excess liquid. In a greased, shallow 3-quart baking dish, cover the bottom with torn pieces of bread and then layer the sausage over the top.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the remaining ingredients","text":"Place the shredded cheese over the sausage and then add the cooked, chopped bacon. In a separate bowl, whisk the eggs, milk and mustard together, and pour the mixture over the other ingredients. Cover and refrigerate overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and serve the sausage strata","text":"Remove the dish from the fridge 30 minutes before baking. Preheat the oven to 350\u00b0F. Cover and bake for 60 to 65 minutes or until you can insert a knife in the middle and it comes out clean. Let the dish rest and cool for five minutes before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cheese-Sausage-Strata_TOHD24_14471_DianaChistruga_4.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 373 calories","fatContent":"25g fat (11g saturated fat)","cholesterolContent":"217mg cholesterol","sodiumContent":"1097mg sodium","carbohydrateContent":"14g carbohydrate (6g sugars","fiberContent":"0 fiber)","proteinContent":"23g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8461537,"reviewCount":13,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane232"},"reviewBody":"This casserole is delicious, and the proportion of egg, milk, cheese and meat is perfect. I\u2019ve found others that are too eggy or too dry. \n\nI am sure this is wonderful exactly as directed. I made a few tweaks to match my family\u2019s tastes:  I used half spicy, half regular sausage, added 3\/4 cup saut\u00e9ed chopped onions, and used a mix of cheddar and Swiss cheese. Everyone raved! This is such a versatile recipe - you can play with the meat, additions and cheeses and know it will be great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmsterling1"},"reviewBody":"My family asked for 3rd helpings... the ultimate compliment!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wendemdau"},"reviewBody":"I made this for Easter brunch and everyone loved it. So easy to make and delicious too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lovemusic"},"reviewBody":"I love how you can make it a day before! We made this numerous times already Sunday mornings. We do have to bake a little longer that stated. Pour some maple syrup on top before eating, it is awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hippodrome"},"reviewBody":"I layered ingredients in a 9x13 pan--sausage on bottom,then bread, then egg mixture, then cheese, then bacon on top along with a sprinkling of some dried herbs.  Very pretty!  It was a big hit at our church brunch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2007-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angieact1"},"reviewBody":"<p>I always make this for Christmas morning. It' s so easy to pop in while enjoying family time. I use turkey sausage to lighten it up a bit.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dr1mom"},"reviewBody":"cut the recipe by 1\/3, added a cup of leftover brown rice to reduce bread, used 4 slices of sprouted grain bread and a pkg of bacon bits and 1# bulk turkey sausage to reduce the fat. Next time I'll add mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"keverwann"},"reviewBody":"We substituted veggies for the bacon to cut down on cost and fat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maggszito"},"reviewBody":"This recipe was so good.  My whole family of picky eaters loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JVJIRASEK"},"reviewBody":"I have also found that it needs to bake longer than an hour.  I use day old french bread.  I make this frequently and always get rave reviews.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cvmedlock"},"reviewBody":"This recipe is hearty and delicious, and I love that it is prepared ahead of time! I make this for a tasty Sunday morning surprise for my family if I have to work, they just take it out and heat it up!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rogockit"},"reviewBody":"I have been making this dish since it appeared ing the quick cooking magazine. It is easy and taste wonderful. I do add a 1\/2 cup of diced onion and instead of using 11\/2 lbs of sausage I use 1 pound of sausage and 1\/2 lb of Zesty sausage to give it a little kick.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"His4life"},"reviewBody":"This is a great dish! I love how you can make it the night before. Although, I have found that it needs to bake a little bit longer than the recipe calls for.It does keeps well unbaked in the refrigerator for several days though, I once made it for my Brother and Sister-in-law and put it in their fridge a day or so before they got home from their honeymoon so that they wouldn't have to make breakfast when they got home.They loved it. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"14471","romance_copy_dek":"Sausage strata combines many favorite breakfast ingredients and is a cinch to whip up. 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