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.
Servings: 8 servings
- 1 14.8-oz loaf French bread, cut or torn into about 1 to 1 1/2 inch pieces (About 16 cups cubes)
- 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
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.
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.
Serving: 1tenth | Calories: 598kcal