Breakfast Srata
- booziefoodie
- Dec 19, 2025
- 2 min read
Ingredients
feeds about 6-8 ppl
15-16 oz La brea Bakery Country White Sourdough Bread about 8-10 cups.
1 lb breakfast sausageÂ
1 small red and green bell pepper, chopped
1 shallot, chopped
2 garlic cloves, minced
1/2-1 tsp dried sage
10 eggs
2 cups whole milkÂ
1/2 cup heavy whipping cream
3/4 cup fontina cheese
3//4 cup sharp white cheddar
Kosher salt, to taste
2 tsp dijon mustard
Black pepper, to taste
1 tsp Garlic powderÂ
Small pinch of nutmeg
Chives, for garnish
Your favorite hot sauce, for topping
Directions:
Cook the sausage in a skillet over medium-high heat, breaking it up as it browns. Season with the sage during the last minute of cooking. Remove from pan and set aside.
Drain excess grease, leaving a little in the pan ( about 2 tsp). Add the bell peppers and shallots. Cook for 2 minutes. Add the garlic and cook until fragrant ( about 30 seconds to 1 minute) Remove and combine it with sausage, mixing until evenly incorporated. Let cool completely.
Tear or cube the sourdough bread. For best texture, prep the bread the day before and refrigerate it overnight or leave it out to dry out a bit.
Whisk the eggs in a large bowl. Season with salt, pepper, garlic powder, dijon mustard, nutmeg, milk, and heavy cream and whisk until combined.
Lightly grease a 9x13 inch baking dish. Add the bread, top with the sausage mixture and 1 cup of the cheese. Slowly pour the egg mixture over the top, then gently press down with a spatula so the bread absorbs the custard. Top with the remaining cheese.
Cover and refrigerate for at least 1 hour or cover tightly with plastic wrap and refrigerate overnight (The longer it rests, the better). Â
If refrigerating overnight, let the strata sit out at room temp for 30 minutes before baking. Bake at 350 for 30 minutes covered with foil and about 30 minutes uncovered, until set and lightly golden. Let it rest 5-10 minutes before serving. Garnish with chives and serve with your favorite hot sauce. Enjoy!