American
Overnight Sausage-Cheddar Breakfast Strata
Peppery breakfast sausage, sharp cheddar, chives, and sturdy bread soak overnight in a mustard-scented egg custard, then bake into a crisp-topped, tender-centered holiday breakfast strata.
10 servings · 30 minutes prep · 70 minutes cook
Ingredients
Sausage and Bread
- 1 pound breakfast sausage
- 12 ounces day-old firm white bread, cut into 1-inch cubes
- 8 ounces sharp cheddar, coarsely grated and divided
- 1/4 cup finely sliced fresh chives, divided
Egg Custard
- 8 large eggs
- 3 cups whole milk
- 1 teaspoon dry mustard
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, softened, for the pan
Directions
Brown and Drain the Sausage
- Cook the breakfast sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into hazelnut-size pieces, until browned and the center of the largest pieces reaches 160°F / 71°C. Transfer to a paper-towel-lined plate; leave pooled fat behind.
- Cool for 10 minutes. Hot sausage would melt the cheese and begin setting the custard before assembly.
Layer the Strata
- Coat a 9-by-13-inch pan with the softened butter. Spread in half the bread cubes, then all the sausage, two-thirds of the cheddar, and half the chives. Cover with the remaining bread.
- Whisk the eggs until no white streaks remain, then whisk in the milk, dry mustard, kosher salt, and black pepper. Pour slowly over the bread and press gently until every cube is moistened.
Soak Overnight
- Cover and refrigerate for at least 8 hours and no more than 18 hours. After 20 minutes, press any floating dry corners into the custard once; do not compact the whole casserole.
Bake, Rest, and Portion
- Set the pan out while the oven heats to 350°F / 175°C. Uncover, scatter with the remaining cheddar, and bake for 50 to 60 minutes, rotating once, until the top is deep gold and the center registers 160°F / 71°C without visible liquid custard.
- Rest for 15 minutes, finish with the remaining chives, and cut into 10 squares. If the center still ripples like liquid after resting, return it to the oven for 5 minutes before serving. Within 2 hours, divide leftovers among shallow covered containers and refrigerate for up to 4 days. Reheat covered until the center reaches 165°F / 74°C, uncovering briefly at the end if a crisp top is desired.
