Breakfast Strata with Sausage

5 from 2 votes

This make-ahead breakfast strata goes from the oven to the table in no time flat!

Prep Time30

Cook Time40

Resting Time10

Total Time1 20

Course: Breakfast, Lunch, Main Course

Cuisine: American

Servings: servings

Calories: 411

Author: Candace

8 ounces sausage sliced
1 Tablespoon olive oil
½ cup onion chopped
1 baguette cut into ½ inch thick slices (preferably 2 days old, or if fresh, cut and lightly toasted) or other bread slices
2 tomatoes cut into slices and each slice quartered
4 cups shredded cheddar cheese old cheddar preferred, divided
½ cup heavy cream
2 cups half and half cream
8 eggs
1 Tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper

Grease a 9x13 casserole dish with butter.
In a medium skillet, heat olive oil to medium low heat. Add sausage and onions and cook until sausage is no longer pink and onions are translucent (approximately 13-15 minutes).
Line bottom of the casserole dish with bread slices (about half of baguette). Scoop sausage mixture from pan and sprinkle evenly over bread (discard extra oil in pan). Place tomatoes evenly over sausage mixture. Sprinkle with ⅔ of the shredded cheese and cover with bread slices (You may have a small amount of bread remaining. Reserve for another use). Sprinkle remaining cheese over the bread.
In a large bowl or measuring cup, whisk together cream, half and half, eggs, rosemary, and pepper. Slowly pour egg mixture over bread, working to cover each top piece of bread with egg mixture.
Cover with plastic wrap and refrigerate for 30 minutes (or overnight).*
Meanwhile, preheat oven to 350˚F. Bake for 40 minutes or until browned and cooked through (it should reach a minimum internal temperature of 160℉). Allow to rest for 10 minutes before serving.

*If refrigerated overnight, remove breakfast strata from the refrigerator while the oven is preheating.