This easy breakfast casserole recipe is a wonderful move for Christmas morning or Easter brunch, but you don’t need to save it for a holiday. It’s easy to throw together on a weekend and averages just a couple of dollars per serving, making it great for any group. Consider the recipe below a formula rather than a strict guide, with the building blocks of creamy eggs, sliced bread, shredded cheese, and plenty of add-ins.
This egg casserole takes an Italian-American angle with spicy pork sausage, piquant Romano cheese, and melty Fontina cheese (plus blistered bell peppers). But you can easily swap these out for whatever you’ve got on hand. Think sagy breakfast sausage with caramelized onions, and pepper Jack or sharp cheddar cheese, or leftover diced grilled chicken with Swiss cheese and mushrooms. You can also swap out the country bread for any gluten-free loaf (or frozen hash browns) to accommodate dietary needs.
If it’s a make-ahead breakfast casserole you’re after, this strata can be assembled up to 2 days in advance. Working last minute? That’s fine, too, but don’t rush the 20-minute soaking time, necessary for letting the bread absorb the custard. While it’s in the oven, make a batch of crispy skillet hash browns and a fresh fruit salad to serve alongside. Wrap leftovers tightly in plastic wrap and refrigerate. You can reheat them the next morning or enjoy them at room temperature.
Looking for more Christmas morning breakfast ideas? Our collection includes cinnamon rolls, French toast casserole, and more.
Recipe information
Total Time
1¾ hours
Yield
8–10 Servings
Ingredients
6
2½
2
½
½
2
½
2
1
1
1
2
Preparation
Step 1
Place rack in middle of oven; preheat oven to 350°. Coat a 13x9x2" ceramic or glass baking dish with butter or cooking spray. Whisk 6 large eggs, 2½ cups whole milk, 2 cups sliced green onions, ½ cup heavy cream, ½ cup finely grated Romano cheese, 2 Tbsp. chopped fresh oregano, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in large bowl; add a generous amount of freshly ground black pepper. Set aside.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a large skillet, preferably nonstick, over medium-high. Add 1 lb. hot Italian sausage, casings removed; push sausage to one side. Add 1 large red bell pepper, halved, seeded, cut into ½" strips, to other side of skillet. Sauté over high heat, breaking up sausage with a wooden spoon, until sausage is cooked through and peppers are brown in spots, 6–8 minutes.
Step 3
Arrange half of one 1-lb. loaf rustic French bread, cut into ½" slices, in prepared baking dish. Pour half of egg mixture over. Sprinkle with 1 cup (loosely packed) coarsely grated Fontina cheese, then half the cooked sausage mixture. Repeat layering with remaining bread slices, remaining egg mixture, remaining 1 cup (loosely packed) coarsely grated Fontina cheese, and remaining sausage mixture. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake breakfast casserole until puffed and edges are golden brown, about 1 hour. Cool slightly.
Do ahead: Breakfast casserole can be assembled 2 days ahead; refrigerate, tightly covered with aluminum foil. Breakfast casserole can be baked 1 day ahead; reheat in a 350° oven for 10–15 minutes or until warmed through.
Editor’s note: This recipe was first printed in our June 2009 issue. Head this way for more of our best egg recipes →
Nutrition Per Serving
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Reviews (32)
Back to TopMade it just as is for Christmas brunch yesterday. It turned out perfectly and was a hit all the way around. Did most of the prep work afternoon of 24th - grated cheeses, cooked sausages, sliced onions and bread. Put the strata pieces together Christmas after returning from dinner. Pressed down on layers several times. Refrigerated overnight. Took out of fridge an hour before and then baked as instructed. Bought two long loaves of "Rustic French Bread." - each marked as 9 oz. Used about 1 and 1/3 of them - which was all my 9 x 14 pan would accommodate in two single layers. Forgot to grease the pan, but it didn't stick at all. Have made lots of stratas over the years. They've all been good - and forgiving. Will defnitely add this one to the repertoire.
Anonymous
12/26/2017