Sausage & Cheddar Cheese Strata

recipe photo

This recipe is sure to get rave reviews for its creamy, soufflé-like texture. A staple for Saturday brunches, you can also freeze any leftovers in squares for weekday breakfasts.

Serves 8–10


  • 1½ pounds ground breakfast sausage (12 ounces heated)
  • 4 eggs, beaten
  • 2½ cups half and half
  • 1 teaspoon dried sage
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 6 potato bread or other soft white bread slices, crusts removed
  • 2 cups (6 ounces) grated extra-sharp cheddar cheese
  • 2 tablespoons chopped fresh chives, flat-leaf parsley or green onion, both white and green parts


  • Preheat oven to 350 degrees. Butter a 9 x 12 x 3" baking dish.
  • Heat a large skillet over medium-high heat. Put the sausage in the skillet and cook, stirring occasionally, until it is thoroughly browned, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
  • Whisk together the eggs, half and half, sage, kosher salt and pepper in a medium bowl. Layer the bread in the prepared baking dish and top with the sausage. Pour the egg mixture over the sausage and top with the cheese. Bake until the strata is set in the middle, about 30 minutes. Be careful not to overcook. Let cool for 15 to 20 minutes. Garnish with the chives just before serving.