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.
Keyword bacon, breakfast casserole, casserole, make ahead, sausage, strata
Prep Time 15minutes
Cook Time 40minutes
Author Kathleen Phillips | GritsAndGouda.com
114.8-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
16cupsof bread cubes)
1poundground pork breakfast sausage
6slicesuncooked bacon, sliced into 1/4-inch-wide strips
2cupspre-shredded Colby and Monterey Jack cheesedivided
3cupshalf-and-half or whole milk
1/4teaspoonground 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.
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.