Sausage and Egg Strata
If you’ve never made a strata before, think of it as a layered egg casserole (the word “strata” literally translates to “layers”). It’s a mix of bread, eggs and cheese baked together with your favorite fillers, like meat, veggies and seasonings. It’s easy to put together, satisfying to eat and perfect for feeding a group.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Sausage and Egg Strata
Prep Time10 Minutes
Servings8
Cook Time75 Minutes
Ingredients
Extra virgin olive oil, for greasing pan
1 pound Fresh All Natural L&B Mild Italian Sausage
1 small yellow onion, small-diced
1 - 4-ounce can mild green chiles
2 cups shredded sharp cheddar cheese
½ loaf L&B Simply Sourdough Artisan Bread, diced into large pieces
8 large eggs
2 ½ cups milk
1 teaspoon mustard powder
½ teaspoon kosher salt
¼ teaspoon smoked paprika
Directions
- Grease a 9x13-inch pan with olive oil.
- Heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 8 minutes. Transfer the sausage to a paper towel-lined plate, leaving the drippings in the skillet.
- Add the onion to the skillet and sauté until golden brown, about 5 minutes. Add the green chiles and cook until fragrant, about 1 minute. Return the sausage to the skillet and stir to combine.
- In the prepared pan, combine the bread, shredded cheese, and sausage mixture. Stir to evenly distribute.
- In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and smoked paprika. Evenly pour the custard over the filling. Cover and refrigerate for a minimum of 6 hours or overnight.
- Heat the oven to 350 F. While the oven is preheating, remove the cover and allow the strata to come to room temperature. Bake until the top is golden brown and an inserted toothpick comes out clean, about 55 minutes.
10 minutes
Prep Time
75 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
L&B Fresh All Natural Mild Italian Sausage, 16 Ounce
$8.99$0.56/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Our Family Diced Green Chiles, 4 Ounce
$1.99$0.50/oz
Kraft Shredded Sharp Cheddar Cheese, 8 Ounce
$3.99$0.50/oz
L&B Simply Sourdough Artisan Bread Half Loaf, 12 Ounce
Deal
$3.49 was $3.99$0.29/oz
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
L&B Yellow Mustard Powder, 1.1 Ounce
$4.99$4.54/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Smoked Spanish Paprika, 2.1 Ounce
$6.69$3.19/oz
Directions
- Grease a 9x13-inch pan with olive oil.
- Heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 8 minutes. Transfer the sausage to a paper towel-lined plate, leaving the drippings in the skillet.
- Add the onion to the skillet and sauté until golden brown, about 5 minutes. Add the green chiles and cook until fragrant, about 1 minute. Return the sausage to the skillet and stir to combine.
- In the prepared pan, combine the bread, shredded cheese, and sausage mixture. Stir to evenly distribute.
- In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and smoked paprika. Evenly pour the custard over the filling. Cover and refrigerate for a minimum of 6 hours or overnight.
- Heat the oven to 350 F. While the oven is preheating, remove the cover and allow the strata to come to room temperature. Bake until the top is golden brown and an inserted toothpick comes out clean, about 55 minutes.