Italian Sausage Breakfast Strata with Spinach, Mushrooms, and Tomatoes Recipe

Introduction

This comforting Breakfast Strata is a savory casserole layered with sausage, vegetables, and plenty of cheese. It’s perfect for a cozy weekend brunch or a make-ahead meal the night before. With fluffy eggs and hearty bread, every bite is a satisfying start to your day.

Ingredients

• 1 tbsp. butter
• 1 lb. ground Italian sausage
• 10 large eggs
• 2 cups whole milk
• Kosher salt
• Freshly ground black pepper
• 4 cups cubed bread
• 1 1/2 cups shredded Fontina, divided
• 1 cup frozen spinach, defrosted, drained, and chopped
• 1 cup sliced baby Bella mushrooms
• 1 cup halved grape tomatoes
• 1/4 cup torn basil, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9″x13″ baking dish with butter. In a large skillet over medium-high heat, cook the sausage, breaking it into pieces with a spoon, until it is golden brown, about 7 minutes. Remove from heat and let it cool slightly.
2. Step 2: In a large bowl, whisk together eggs and milk. Season with salt and freshly ground black pepper. Gently fold in the cubed bread, 1 cup of the shredded Fontina cheese, chopped spinach, sliced mushrooms, halved grape tomatoes, and cooked sausage.
3. Step 3: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 50 to 55 minutes, or until the cheese is golden and no liquid remains.
4. Step 4: Remove from the oven and garnish with torn basil before serving.

Tips & Variations

• Use a sturdy bread like sourdough or French bread for better texture and soak-up of the egg mixture.
• Swap Fontina with mozzarella or Gruyère for a different cheesy flavor.
• Add cooked bell peppers or onions for extra veggies.
• Prepare the strata the night before, cover, and refrigerate so the flavors meld and baking time stays the same.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can omit the sausage and add extra vegetables like bell peppers, zucchini, or spinach to keep it hearty and flavorful.

What type of bread works best for strata?

Sturdy breads such as sourdough, French bread, or Italian bread work best because they hold their shape and absorb the custard without becoming too mushy.

Italian Sausage Breakfast Strata with Spinach, Mushrooms, and Tomatoes Recipe

Print Recipe

★★★★★

5 from 62 reviews

This hearty Breakfast Strata combines savory Italian sausage, fresh vegetables, and melted Fontina cheese in a custardy egg and milk mixture soaked into cubed bread. Baked until golden and bubbly, it’s a perfect make-ahead dish for breakfast or brunch that delivers comforting, rich flavors with a fresh basil garnish.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Meat & Dairy

• 1 tbsp. butter
• 1 lb. ground Italian sausage
• 10 large eggs
• 2 c. whole milk
• 1 1/2 c. shredded Fontina cheese, divided

Vegetables

• 1 c. frozen spinach, defrosted, drained, and chopped
• 1 c. sliced baby Bella mushrooms
• 1 c. halved grape tomatoes
• 1/4 c. torn basil, for garnish

Other

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 c. cubed bread

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease a 9″ x 13″ baking dish with butter to prevent sticking and ensure easy cleanup.
2. Cook the Sausage: In a large skillet over medium-high heat, add the ground Italian sausage. Cook it while breaking up large pieces with a spoon until golden brown and cooked through, about 7 minutes. Remove from heat and let cool slightly.
3. Mix Custard and Ingredients: In a large bowl, whisk together the eggs and whole milk. Season with kosher salt and freshly ground black pepper to taste. Gently fold in the cubed bread, 1 cup of shredded Fontina cheese, defrosted and drained spinach, sliced mushrooms, halved grape tomatoes, and the cooked sausage until evenly combined.
4. Assemble the Strata: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of Fontina cheese evenly over the top to create a melty, golden crust.
5. Bake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the cheese is golden brown and the strata is set with no liquid remaining. The top should be bubbly and lightly browned.
6. Garnish and Serve: Remove the strata from the oven and sprinkle torn fresh basil leaves over the top before serving. Let it cool slightly for easier slicing and enjoy your delicious breakfast strata!

Notes

• Use day-old or slightly stale bread for best absorption and texture.
• You can substitute Italian sausage with mild or spicy according to taste preference.
• Make sure to drain the spinach well to prevent excess moisture in the strata.
• This dish can be prepared the night before and baked in the morning for convenience.
• Feel free to swap Fontina with other melty cheeses like Gruyere or mozzarella.

Keywords: Breakfast strata, baked strata, Italian sausage breakfast, egg and bread casserole, Fontina cheese strata, spinach strata, mushroom and tomato breakfast bake