Sourdough Breakfast Strata

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

Course Breakfast

Cuisine American

Keyword breakfast strata, breakfast strata recipe, sausage strata, sourdough strata

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 496kcal

Author Lisa Bass

10 large eggs
3 cups milk
3/4 teaspoon 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

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

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.