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    Home > Christmas > Bacon Sausage Strata Breakfast Casserole

    Bacon Sausage Strata Breakfast Casserole

    November 19, 2020 by gritsandgouda 3 Comments

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    Jump to Recipe

    Bacon Sausage Strata Breakfast Casserole is perfect to make the night before Christmas day or Thanksgiving day brunch. Cook the bacon and sausage at the same time in the same pan to save time! I have several shortcuts in this recipe!

    Just wake up the next morning and throw it in the oven while you get ready for work or school or Santa!

    Bacon Sausage Strata in stoneware casserole on blue placemat

    Can I use stale, day old bread?

    Yes. It is actually much better to use stale or day old bread for strata. Fresh bread has moisture in it while stale bread or slightly dry bread tends to soak up the milk mixture.

    What if I only have fresh bread?

    No worries, take it out of the package and let it "dry out" on a sheet pan a few hours. If you are really in a hurry, put the sheet pan in a low oven about 300 for 10 to 15 minutes. You aren't trying to toast it, just dry it out.

    Can I shred my own cheese?

    Absolutely! If I have a block of Cheddar, I'll shred my own, otherwise, I go the shortcut route for this recipe. For recipes like Pimiento Cheese with Fire Roasted Peppers and creamy Jalapeno Pimiento Cheese, I always shred my own cheese. It's a texture thing.

    Can I double this recipe?

    This recipe easily doubles if you are feeding a large group of people. Just double all the ingredients and use two 13x9 pans.

    You would need a large bowl for this but it's easy to cook 2 pounds of sausage in one large skillet. Bacon can be cooked in large quantities in the oven.

    Bacon sausage strata in white casserole dish close up.

    Show me your pics!

    Let me know if you make this or any of my recipes by posting a picture on social media and tagging me at @gritsandgouda or using #gritsandgouda. You can also leave a comment right here on the blog post below the recipe.

    Can I really cook sausage and bacon in same skillet?

    Yes and it's a game changer! I often cut my bacon into strips by cutting crosswise into 1/4-inch-thick strips but with this recipe, I just cook it in the same skillet with the sausage and save time AND having to wash another skillet.

    You stir the bacon and sausage often to crumble the sausage and break up the bacon pieces.

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    If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!

    bacon sausage strata baked in stoneware dish on blue placemat
    Print Recipe
    5 from 4 votes

    Bacon Sausage Strata Breakfast Casserole

    I love to make breakfast casseroles with leftover bacon, sausage and/or ham. This recipe is a good one to use day-old bread from the discounted bread cart. I like to buy French bread when it is on sale and freeze it until I’m ready to make strata.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Breakfast, brunch
    Servings: 8 servings
    Calories: 598kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 10
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    Equipment

    • skillet

    Ingredients

    • 1 14.8-oz loaf French bread, cut or torn into about 1 to 1 1/2 inch pieces (About 16 cups bread cubes)
    • 1 pound ground pork breakfast sausage
    • 6 slices uncooked bacon, sliced into 1/4-inch-wide strips
    • 2 cups pre-shredded Colby and Monterey Jack cheese divided
    • 10 large eggs
    • 3 cups half-and-half or whole milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Instructions

    • Preheat oven to 350°.
    • Arrange bread cubes in a greased 13 x 9-inch baking dish or 3-quart casserole dish.
    • Cook sausage AND bacon in a large skillet over medium heat until browned, stirring to crumble the sausage as it cooks. Drain in a colander or metal sieve with a bowl or rimmed plate underneath.
    • Sprinkle sausage and bacon over bread cubes.
    • Sprinkle cheese evenly over sausage mixture.
    • Whisk together eggs in a large bowl; slowly whisk in half and half or milk, then salt and pepper. Pour milk mixture over cheese. Cover and refrigerate 6 hours or overnight.
    • Bake 40 minutes or until lightly browned on top and bubbly around edges. Let stand 5 or 10 minutes before serving.

    Notes

    This is a make ahead recipe perfect for special occasions or out of town guests so you
    can just wake up and throw it in the oven the next morning.
    Use day old bread: It is actually much better to use stale or day old bread for strata. Fresh bread has moisture in it while stale bread or slightly dry bread tends to soak up the milk mixture.
    Loaf size: If you have a 16-oz loaf, just tear off the end and enjoy a piece of toast and jam!
    Shortcut: Cooking the chopped bacon and sausage together in the skillet at the same time saves time.

    Nutrition

    Serving: 1tenth | Calories: 598kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

    More Christmas

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    • Hasselback Sweet Potatoes (Maple Syrup and Pecans)
    • Sausage Gravy Biscuit Casserole
    • Cookies and Cream Shortbread Cookies

    Reader Interactions

    Comments

    1. Canton2188

      August 31, 2022 at 11:45 am

      Can this be made two nights ahead?

      Reply
    2. gritsandgouda

      August 31, 2022 at 4:05 pm

      I appreciate that question. I have only made it ahead 1 day but I do feel confident, it would still be ok at 2 days. Be sure to use firm French bread so it doesn't get too soggy. Do let me know how that bakes for you!

      Reply

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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