Yield: 8

Sourdough Breakfast Strata

overhead photo of sourdough breakfast strata in a cast iron skillet on a red tea towel on a white quartz countertop

Sourdough breakfast strata combines tangy homemade sourdough bread, sausage, and herbs baked in a custard mixture, topped with cheese.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 10 eggs
  • 3 cups milk
  • 3/4 tsp salt
  • freshly ground black pepper
  • 1/4 cup diced herbs (rosemary, thyme, and sage are my favorite combo)
  • 2 cups cheese, shredded (gruyere and cheddar are my favorites)
  • 1 lb sausage
  • 1 onion, diced
  • 6 cups cubed artisan sourdough bread (from the FOB blog) I did about 3/4 of a loaf

Instructions

    1. Dice bread and add to a 14″ cast iron skillet and toast for about 15 minutes at 350 degrees.
    2. Meanwhile, cook sausage and diced onion over medium heat.
    3. Whisk eggs, milk, salt, pepper, and herbs in a large bowl.
    4. Add 1.5 cups cheese to toasted bread.
    5. Add cooked sausage and onion to bread and cheese mixture.
    6. Pour egg mixture over top.
    7. Top with remaining half cup of cheese.
    8. Cover with foil and bake at 350 degrees for 45 minutes.
    9. Remove foil and bake for additional 15 minutes, or until cooked through.

Notes

I recommend using whole milk for the best texture. I use goat milk (from our own goats) or milk from another local farm.

Bake in a large cast iron skillet or 9×13 baking dish.

Make this ahead of time by starting it the night before. Allow it to soak, covered, in the refrigerator for 8-12 hours.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 521Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 302mgSodium: 1182mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 28g