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Per serving
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- 1
Brown the sausage the night before
In a large skillet, cook the bulk pork sausage over medium heat until no longer pink, breaking it up as it goes. Drain well - draining off that liquid now is what keeps your strata from going soggy later.
- 2
Layer the base
Grease a shallow 3-quart baking dish. Tear or cube 9 slices of bread and scatter them across the bottom, then spread the drained sausage over top. Challah or brioche is dreamy here if you have it, but plain country white works beautifully too.
- 3
Add cheese and bacon
Sprinkle 1 1/2 cups shredded cheddar over the sausage, then scatter the cooked, crumbled bacon on top. Yes, sausage AND bacon - this is a Sunday, not a Tuesday.
- 4
Pour the custard and chill
In a separate bowl, whisk together the eggs, whole milk, and ground mustard until smooth. Pour evenly over everything, cover, and refrigerate overnight (8 to 12 hours). This is the whole point - you do the work tonight so tomorrow morning you just pour coffee.
- 5
Bake in the morning
Pull the dish from the fridge 30 minutes before baking so it loses the chill. Cover and bake at 350 degrees F for 60 to 65 minutes, until a knife inserted in the center comes out clean. Let it stand 5 minutes before cutting so it sets up into tidy squares.
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Overnight Sausage and Bacon Breakfast Strata
Created by: SundayBrunchClub
Ingredients
- 1 1/2 lb bulk pork sausage
- 9 bread
- 1 1/2 cup cheddar cheese
- 1/2 lb bacon
- 9 eggs
- 3 cup whole milk
- 1 1/2 tsp ground mustard
Instructions
- Brown the sausage the night beforeIn a large skillet, cook the bulk pork sausage over medium heat until no longer pink, breaking it up as it goes. Drain well - draining off that liquid now is what keeps your strata from going soggy later.
- Layer the baseGrease a shallow 3-quart baking dish. Tear or cube 9 slices of bread and scatter them across the bottom, then spread the drained sausage over top. Challah or brioche is dreamy here if you have it, but plain country white works beautifully too.
- Add cheese and baconSprinkle 1 1/2 cups shredded cheddar over the sausage, then scatter the cooked, crumbled bacon on top. Yes, sausage AND bacon - this is a Sunday, not a Tuesday.
- Pour the custard and chillIn a separate bowl, whisk together the eggs, whole milk, and ground mustard until smooth. Pour evenly over everything, cover, and refrigerate overnight (8 to 12 hours). This is the whole point - you do the work tonight so tomorrow morning you just pour coffee.
- Bake in the morningPull the dish from the fridge 30 minutes before baking so it loses the chill. Cover and bake at 350 degrees F for 60 to 65 minutes, until a knife inserted in the center comes out clean. Let it stand 5 minutes before cutting so it sets up into tidy squares.