Bacon Sausage Strata is a breakfast casserole 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!
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.
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.
Bacon Sausage Strata Breakfast Casserole
- 1 14.8-oz loaf French bread, cut or torn into about 1 to 1 1/2 inch pieces
- If you have 16-oz loaf, just tear off the end and enjoy a piece of toast and jam! (About
- 16 cups of 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
- Arrange bread cubes in a greased 13 x 9-inch baking dish or 2-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.
- Preheat oven to 350°. Bake 40 minutes or until lightly browned on top and bubbly around edges. Let stand 5 or 10 minutes before serving.
can just wake up and throw it in the oven the next morning.