Lake Group Strata is a hearty, make-ahead breakfast casserole built from layers of bread, eggs, cheese, and savory mix-ins, all baked until puffed and golden. It’s a practical dish for feeding a crowd because you assemble it the night before, letting the bread soak up the custard for a soft, tender interior with a crisp top. This version uses sausage, bell peppers, and sharp cheddar, but it’s endlessly adaptable to whatever you have on hand.
Ingredients
- 1 lb (450 g) bulk breakfast sausage
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 loaf (about 1 lb / 450 g) day-old crusty bread, cut into 1-inch cubes (about 10 cups / 300 g)
- 2 cups (225 g) shredded sharp cheddar cheese
- 2 tbsp (8 g) chopped fresh parsley, for garnish (optional)
Instructions
- In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 8–10 minutes. Transfer to a plate lined with paper towels. Drain excess fat, leaving about 1 tablespoon in the skillet.
- Add the olive oil to the same skillet. Sauté the onion and bell pepper over medium heat until softened, about 5–7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until fully combined.
- Spread half of the bread cubes in a greased 9×13-inch (23×33 cm) baking dish. Top with half of the sausage, half of the vegetable mixture, and 1 cup (115 g) of the cheddar cheese. Repeat the layers with the remaining bread, sausage, vegetables, and cheese.
- Pour the egg mixture evenly over the top, pressing down gently with a spatula to help the bread absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Preheat the oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature while the oven heats, about 20–30 minutes.
- Bake uncovered for 45–55 minutes, until the top is golden and the center is set (a knife inserted into the middle comes out clean). If the top browns too quickly, loosely cover with foil during the last 15 minutes.
- Let rest for 10 minutes before slicing. Garnish with parsley if desired.
Tips
- Bread choice: Use a sturdy day-old bread like sourdough, French, or Italian. Fresh bread can become mushy; if using fresh, toast the cubes at 300°F (150°C) for 10 minutes to dry them out.
- Make-ahead flexibility: You can assemble the strata up to 24 hours in advance. If you’re short on time, you can bake it immediately after assembling, but the texture will be less custardy.
- Substitutions: Swap the sausage for cooked bacon, ham, or a plant-based sausage. Use any melting cheese like Swiss, Monterey Jack, or Gruyère. For a vegetarian version, add sautéed mushrooms and spinach.
- Common mistake: Don’t overbake or the eggs will become rubbery. Check at 45 minutes; the center should be just set, not jiggly.
Serving Suggestions
Serve the strata warm, cut into squares, with a side of fresh fruit, a simple green salad, or roasted potatoes. It’s perfect for brunch alongside mimosas or a light vinaigrette-dressed arugula. For a heartier meal, add a side of sautéed greens or a tomato salad.
Variations
- Southwest: Add 1 can (4 oz / 113 g) diced green chiles, 1 tsp (2 g) ground cumin, and use pepper jack cheese. Top with salsa and avocado.
- Spinach and mushroom: Sauté 8 oz (225 g) sliced mushrooms and 5 oz (140 g) baby spinach with the onion. Use feta or goat cheese.
- Ham and Swiss: Replace sausage with 1 cup (150 g) diced ham and use Swiss cheese. Add 1 tbsp (15 ml) whole-grain mustard to the egg mixture.
- Herb and tomato: Add 1/4 cup (15 g) chopped fresh basil or dill and 1 cup (180 g) cherry tomatoes halved, layered with the bread.
Storage and Reheating
Refrigerate leftover strata in an airtight container for up to 4 days. To reheat, place a portion on a microwave-safe plate and microwave on high for 1–2 minutes, or reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also freeze the baked strata, wrapped tightly in plastic wrap and foil, for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this strata without refrigerating overnight? Yes, you can bake it immediately after assembling, but the bread won’t absorb as much custard, resulting in a less cohesive texture. The overnight soak is key for the classic strata texture.
What if I don’t have day-old bread? Fresh bread works if you cube it and let it sit out for an hour or two to dry slightly. Alternatively, toast the cubes in a 300°F (150°C) oven for 10 minutes.
Can I use low-fat milk or non-dairy milk? Whole milk gives the richest custard. Low-fat milk will work but may be slightly less creamy. Non-dairy milks like almond or oat can be used, but they may change the texture and flavor; choose unsweetened varieties.
How do I know when the strata is done? The top should be golden brown, and a knife inserted into the center should come out clean. The internal temperature of the egg mixture should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
Can I freeze the unbaked strata? Yes, assemble the strata in a disposable aluminum pan, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking; you may need to add 10–15 minutes to the baking time.
What can I serve with strata for a crowd? A fruit salad, yogurt parfait, or a simple green salad balance the richness. For a brunch buffet, add muffins or a coffee cake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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