Description
Baking layered egg and bread dishes began in North American home kitchens during the early twentieth century. Early recorded recipes appeared in classic community cookbooks. They provided a clever, frugal method to utilize stale bread. Leftover cheeses and small portions of meat were saved from waste.
Ingredients
Scale
- 10 large eggs
- 2 cups milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dry mustard
- 1 lb breakfast sausage
- 6 cups cubed day-old bread
- 2 cups shredded cheddar cheese
- ½ cup diced onion
- ½ cup diced bell pepper
- 2 tbsp chopped fresh parsley
Instructions
- Cook the sausage: Brown the sausage in a skillet over medium heat. Drain excess grease.
- Prepare the egg mixture: In a large bowl, whisk together eggs, milk, salt, pepper, and dry mustard.
- Assemble: Grease a 9×13-inch baking dish. Spread the bread cubes evenly over the bottom. Add sausage, onion, and bell pepper, then sprinkle with cheese.
- Add eggs: Pour the egg mixture evenly over everything. Press the bread down gently so it absorbs the mixture.
- Chill: Cover and refrigerate for at least 2 hours, or preferably overnight.
- Bake: Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes, until the center is set and the top is lightly golden.
- Rest and serve: Let it rest for 5–10 minutes, garnish with parsley, and serve warm.
Notes
For a festive vegetarian version, replace the sausage with sautéed mushrooms, spinach, and extra bell peppers. You can assemble the casserole the night before, making Christmas morning much easier.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365 kcal
Keywords: holiday breakfast bake, Christmas egg strata, overnight sausage breakfast casserole