Italian Herb Sausage Strata with Mozzarella
A savory breakfast casserole layering Italian sausage, peppers, and tomatoes over toasted bread with a custardy egg mixture and melted cheeses. This make-ahead strata combines robust sausage, fresh vegetables, and aromatic herbs for a crowd-pleasing brunch dish. The overnight refrigeration allows flavors to meld and bread to absorb the custard, creating a tender, cohesive texture. Ideal for feeding groups at leisurely weekend breakfasts or brunches. This version prioritizes layering technique and overnight assembly for optimal flavor development.
Ingredients
- 1 package Italian sausage, casings removed
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 16 ounces Italian bread, cut into 16 slicesciabatta or sourdough1:1grain
hearty texture variation
- ½ cup Parmesan cheese, freshly grated
- 2 cup mozzarella cheese, shredded, divided
- 3 medium plum tomatoes, thinly sliced
- 8 eggs, large
- 2 cup milk, whole
- 1 tbsp Italian seasoning, McCormick Perfect Pinch
- 1 ½ tsp garlic powder, McCormick
- ½ tsp red pepper, crushed, McCormick
- ½ tsp salt, kosher or table
Instructions
- 1
Cook sausage in large skillet over medium heat, breaking into pieces, until browned about 5 minutes.
- 2
Add onion and bell pepper to sausage; cook and stir 5 minutes. Set aside.
- 3
Arrange half the bread slices in single layer in 13x9-inch baking dish.
- 4
Top bread with half the sausage mixture.
- 5
Sprinkle with Parmesan and 1/2 cup mozzarella.
- 6
Layer with half the tomato slices and remaining bread slices.
- 7
Top with remaining sausage mixture and tomato slices.
- 8
Whisk eggs with milk, Italian seasoning, garlic powder, red pepper, and salt in large bowl.
- 9
Gradually pour egg mixture into baking dish.
- 10
Sprinkle with remaining mozzarella and additional Italian seasoning if desired.
- 11
Cover with plastic wrap and refrigerate at least 1 hour or overnight. If overnight, let stand at room temperature 1 hour before baking.
- 12
Preheat oven to 325F.
- 13
Bake 55 to 60 minutes until center is set and top is lightly browned.
- 14
Let stand 10 minutes before serving.
Tips
Overnight refrigeration is key: it allows bread to fully absorb the custard and flavors to meld. Set strata out 1 hour before baking for even cooking.
Use quality Italian bread with good structure; dense bakery bread holds up better than airy commercial loaves during assembly and baking.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze after custard has been added, as texture becomes watery upon thawing.
Assemble strata completely through egg pour step and refrigerate overnight. This improves flavor and ensures even custard absorption.
Let baked strata rest 10 minutes before cutting. Serve warm or at room temperature with fresh salad or roasted vegetables.
Common Mistakes
Underbaking strata causes custard to remain liquid in center; check center with knife for set consistency.
Skipping the room-temperature rest after overnight chilling leads to uneven cooking and cold interior.
Using soft bread causes mushiness; choose sturdy Italian bread with structure.
Substitutions
Dairy-Free Swaps
General Alternatives
hearty texture variation
FAQ
Can I make this strata the morning of and bake it the same day?
Yes, but overnight chilling yields better results. Minimum 1 hour cold rest is required. Same-day assembly works if time-pressed, but allows less custard absorption and flavor melding.
What if my center doesn't look fully set at 55 minutes?
Continue baking in 5-minute increments. Strata is done when center jiggles slightly but doesn't slosh. Overbaking dries it out; rely on visual check more than exact time.
How long can I keep baked strata and can I reheat it?
Refrigerate baked strata up to 3 days covered. Reheat in 325F oven 20 minutes covered until warm. Microwave works but may dry edges. Best served fresh within 2 days.