Sausage Cheese Strata

This breakfast strata is the ultimate make-ahead brunch dish. Layers of buttered bread cubes, cooked sausage, and grated cheese get soaked in an egg custard spiked with white wine, Dijon mustard, and garlic powder. Everything goes into the fridge overnight so the bread absorbs the custard completely, then bakes in the morning into a puffed, golden, savory bread pudding.

The white wine in the custard adds a subtle acidity and depth that sets this apart from a standard egg bake. Dijon mustard brings a sharp warmth that complements the rich sausage and cheese without being noticeable as “mustard” in the finished dish.

The overnight soak is what transforms this from a layered casserole into a true strata. The bread breaks down enough to become custardy in the center while the edges stay golden and slightly crisp.

Kitchen Tips

• Cook and drain the sausage thoroughly. Excess grease will make the strata oily.
• Beat the eggs until light and lemon-colored. This aerates the custard and helps the strata puff during baking.
• The full 8-hour (overnight) refrigeration is what makes this work. A shorter soak leaves dry bread pockets.
• Let it stand 5 minutes after baking before cutting. The custard firms up and the slices hold together.

Variations

• Swap bulk sausage for diced ham or crumbled bacon for a different meat base.
• Add sauteed mushrooms and spinach between the layers for a vegetable-loaded version.
• Use sourdough bread instead of white for a tangier, chewier strata.