Description

This Sausage Breakfast Strata is a hearty, savory casserole perfect for a comforting brunch or breakfast gathering. Layers of buttery bread cubes, maple syrup-glazed breakfast sausage, sautéed onions with garlic, and sharp cheddar cheese are soaked in a rich egg and half & half custard, then baked to golden perfection. The dish is infused with fresh thyme and garnished with parsley for an herby brightness, making it a satisfying and crowd-pleasing meal.

Ingredients

Scale

Bread and Cheese

27 ounces sandwich bread (King’s Hawaiian preferred, crusts removed, cut into 1-inch cubes)
8 ounces shredded cheddar cheese (plus optional ½ cup for extra topping, if desired)

Meat and Syrup

1 pound ground breakfast sausage (e.g., Jimmy Dean brand)
⅓ cup 100% pure maple syrup

Vegetables and Herbs

1 yellow onion, chopped (about ¾ to 1 cup)
1 tablespoon garlic paste
4 sprigs fresh thyme
½ cup chopped fresh parsley

Dairy and Eggs

4 tablespoons salted butter
6 large eggs
2 cups half & half

Seasonings

1 teaspoon sea salt
¼ teaspoon ground black pepper

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Instructions

Prepare the Baking Dish: Grease a 9×13-inch baking pan with cooking spray and set aside. Remove the crust from the bread and cut it into 1-inch cubes, discarding the end pieces. Place the cubed bread into a large mixing bowl and set aside.
Cook the Sausage: In a large skillet over medium-high heat, cook the ground breakfast sausage until no longer pink. Pour in the maple syrup and cook for an additional 1 to 2 minutes until the syrup is absorbed and the sausage is glazed. Transfer the cooked sausage to the mixing bowl with the bread.
Prepare the Onion Mixture: Reduce the skillet heat to medium and melt the salted butter. Add the fresh thyme sprigs and chopped onion and sauté for about 5 minutes, or until the onions are soft and translucent. Stir in the garlic paste and cook for 1 more minute, ensuring it doesn’t burn. Remove the thyme sprigs and transfer the mixture to the mixing bowl.
Combine Bread Mixture: Add the shredded cheddar cheese and chopped parsley to the mixing bowl with the bread, sausage, and onion mixture. Toss gently to combine all ingredients evenly. Transfer the mixture into the prepared baking dish, pressing down gently to distribute evenly.
Make the Custard: In a separate bowl or large measuring cup, whisk together the eggs, half & half, sea salt, and black pepper until fully blended. Pour the custard mixture evenly over the bread mixture in the baking dish.
Refrigerate the Strata: Cover the baking dish and refrigerate for at least 2 hours or overnight. This resting time allows the bread to soak up the custard and flavors to meld together.
Bake the Strata: Preheat the oven to 350°F (175°C). Bake the strata for 40–50 minutes until it puffs slightly and the top turns a golden brown color.
Serve: Slice the strata and serve immediately. For an added touch of sweetness, drizzle with extra maple syrup if desired.

Notes

Using King’s Hawaiian bread adds a subtle sweetness that pairs well with the savory sausage and maple syrup glaze.
For more cheesy richness, top with an additional ½ cup of shredded cheddar before baking.
Make sure to refrigerate the strata for at least 2 hours to allow proper soaking of the custard into the bread.
This dish can be prepared the day before and baked fresh in the morning for a effortless breakfast or brunch.
Use garlic paste for consistent garlic flavor and ease; fresh minced garlic can be substituted if preferred.
Adjust salt according to the saltiness of the sausage and cheese used.