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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Challah breakfast strata with sage

Breakfast Strata

Posted by: Ari Laing

This savory challah breakfast strata is made with sausage, mushrooms, onion, and fresh sage. It is entirely made ahead a day in advance, then baked off in the morning a half hour before sitting down to eat. You'll love the custard-like texture of this fluffy breakfast casserole, which is similar in preparation to a bread pudding. A brunch dream from true, perfect for weekend and holiday entertaining!

recipe +-

Posted by: Ari Laing
Challah breakfast strata with sage
Print Recipe
5 from 2 votes

Breakfast Strata

This savory challah breakfast strata is made with sausage, mushrooms, onion, and fresh sage. It is entirely made ahead a day in advance, then baked off in the morning a half hour before sitting down to eat. You'll love the custard-like texture of this fluffy breakfast casserole, which is similar in preparation to a bread pudding. A brunch dream from true, perfect for weekend and holiday entertaining!
Prep Time40 mins
Cook Time30 mins
Resting Time8 hrs
Total Time9 hrs 10 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole, challah, savory bread pudding
Servings: 12 servings
Calories: 383kcal
Author: Ari Laing

Equipment

  • Medium skillet
  • Spatula and whisk
  • 2 large mixing bowls and 1 small bowl
  • 9x13 casserole dish
  • Nonstick cooking spray
  • Plastic wrap

Ingredients

  • 1 loaf challah bread cut into 1-inch cubes
  • 2 Tbsp extra virgin olive oil
  • ½ lb breakfast sausage thinly sliced into ¼" pieces OR casings removed
  • 1 medium sweet onion peeled and cut into half moon slices
  • 6 oz shiitake mushrooms stems removed, caps thinly sliced
  • 1 Tbsp fresh sage finely chopped
  • 8 large eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup white cheddar shredded
  • ½ cup Parmesan grated
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Instructions

  • Brown the sausage. Heat 2 Tbsp EVOO in a skillet over medium-high heat. Add sausage, then cook until browned on all sides, about 5-7 minutes. Use a slotted spoon to transfer to a large mixing bowl, leaving grease in skillet.
  • Cook the veggies. While still hot, add the sliced onions and mushrooms. Cook 4-6 minutes, or until beginning to brown and soften, stirring occasionally. If the pan is dry, add 1-2 Tbsp more of olive oil. Stir in 1 Tbsp chopped fresh sage, then mix well. Pour this into the bowl with the sausage, then add the cubed challah bread on top.
  • Mix the wet ingredients. In a separate large bowl, whisk together 8 large eggs, 1 cup of heavy cream, 1 cup of milk, 1 tsp Kosher salt, and ¼ tsp black pepper.
  • Mix the cheeses. Place 1 cup shredded white cheddar and ½ cup grated Parmesan in a small bowl. Stir well.
  • Stir everything together. Pour the egg mixture over the bread and veggies along with all except for ¼ cup of the cheese, then stir until very well mixed. Reserve remaining cheese.
  • Assemble the strata. Grease a 9x13 casserole dish with nonstick cooking spray (or with a few tablespoons of unsalted butter). Pour the strata mixture inside, then use a spatula to spread into an even layer. Cover with plastic wrap then refrigerate overnight (or at least ~1 hour).
  • Bake the breakfast strata. Preheat oven to 375F. Remove plastic wrap, sprinkle the strata with remaining cheese, then bake for 30 minutes, or until light golden brown around the edges and the top is bubbling. Serve immediately!

Notes

  • Strata can be assembled up to 24 hours in advance. 
  • If making ahead to freeze and baking from frozen, cook for an additional 5-10 minutes.

Nutrition

Sodium: 650mg | Calcium: 219mg | Vitamin C: 2mg | Vitamin A: 726IU | Sugar: 4g | Fiber: 2g | Potassium: 275mg | Cholesterol: 194mg | Calories: 383kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g | Saturated Fat: 11g | Fat: 25g | Protein: 16g | Carbohydrates: 23g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!