Smoked Turkey Sausage Breakfast Strata

by Rachel on August 1, 2011

Sausage Strata

I know, I know – I’ve posted strata recipes before.  This recipe is a variation on a well-worn theme in the Kaganoff Kitchen.  I am partial to breakfast strata.  I find them easy to make and a perfect way to be a gracious hostess on a Sunday morning.  It doesn’t take long to pull them together the day before and the possibilities for what can go them are pretty much limitless.

Turkey Sausage Strata (serves eight)

  • 12 slices of good quality Artisan Bread cut into cubes
  • 1 cup onion, finely diced
  • ½ cup grated Parmesan cheese
  • ½ cup grated cheddar cheese (or one of the grated cheese blends – I like the Mexican Cheese Blend available at Trader Joe’s or Costco)
  • 2 cups cherry tomatoes, cut in half
  • 3 cups cooked smoked turkey sausage, diced into small cubes
  • 14 large eggs
  • 3 cups 2% or whole milk (nonfat won’t work very well)

In a small saucepan sauté the onions in 2 teaspoons of olive oil until they are soft.  Set aside to cool.

I use La Brea Bakery Rosemary/Olive Oil Bread or ciabatta.  I leave the crusts on.  This makes the breakfast look much more rustic and assuages my liberal guilt about throwing away perfectly good food.  If you’re having the Royals over for a weekend tea and couldn’t possibly serve them a crust, try using Brioche or Challah and cut off the crusts.

Grease a 9×13-inch baking dish.  Spread half of the bread cubes in the buttered baking dish. Top with half of the cheese, half the tomatoes and all of the onions and half of the sausage.  Lay down the remaining bread cubes, topped by the remaining cheese, tomatoes and sausage.  Beat together the eggs and milk. Pour over the bread/cheese/tomato mixture.  I think this recipe works best if you prep it the day before and refrigerate it overnight.  The bread will soak up the egg/milk mixture overnight.

When you are ready to serve the casserole preheat the oven to 350 degrees.  I pull the casserole dish out of the fridge 30 minutes before baking so it isn’t ice cold when it goes in the oven.

Bake the casserole until it puffs up and the center is set, 60-70 minutes.  You may find that the dish is getting browner on top than you’d like before the eggs are completely set.  If this happens place a sheet of tin foil loosely over the top for the last ten minutes.  Serve.

{ 2 comments… read them below or add one }

Steve September 7, 2011 at 1:38 pm

Ummm yeah not sure how I missed this before, but…. WANT!
On a side note, are you interested in taking on freelance food photo jobs?

Rachel September 10, 2011 at 4:03 pm

Steve: I would be fine with freelance food photo jobs – depending on the job. Do you want to write to me directly about it?

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