Cranberry Brie Breakfast Strata

This cranberry brie breakfast strata is a savory, comforting dish that brings together wonderful holiday flavors. It features layers of sourdough bread soaked in a rich egg custard, studded with seasoned sausage, tart cranberries, and creamy brie cheese. The whole thing bakes in the oven until it’s puffy, golden, and cooked through.

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The recipe is straightforward and takes only about 15 minutes to assemble. It’s a great option for a weekend brunch or a special holiday morning because you can do all the prep work the night before. Just wake up and bake it for a warm, satisfying meal.

Essential Ingredients

• Brie Cheese: You can leave the rind on if you like its flavor and texture, but removing it results in a creamier melt.
• Sourdough Bread: Day-old or slightly stale bread works best because it soaks up the egg mixture without becoming too soggy.
• Sausage: Any ground breakfast sausage works. For a different flavor, try sweet or hot Italian sausage.
• Cranberries: Fresh cranberries are great, but frozen cranberries work just as well. Do not thaw them before using.
• Milk: Whole milk provides the richest custard, but you can substitute with 2% milk if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the Components: First, cook the ground sausage in a skillet until it’s fully browned, then drain the fat. In a separate large bowl, whisk together the eggs, milk, salt, and pepper to create the custard. Grease your baking dish.

Assemble the Strata: Arrange half of your bread cubes in the bottom of the dish. Sprinkle the cooked sausage, mozzarella, and cranberries over the bread. Top with the rest of the bread cubes.

Soak and Bake: Pour the egg mixture evenly over all the layers, then dot the top with cubes of brie. Cover the dish with foil and bake, removing the foil for the last 20 minutes of cooking so the top can become golden brown.

Serving Ideas

This strata is a complete meal on its own, but a simple green salad with a light vinaigrette or a side of fresh fruit would be a nice addition.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture can become watery upon thawing. Reheat individual slices in the microwave or in an oven set to 350°F (175°C) until warmed through.

FAQ

Can I use a different kind of bread?

Yes, challah or brioche are great alternatives, but any sturdy, slightly dry white bread will work. Avoid very soft, fresh sandwich bread.

Can I make this vegetarian?

Certainly. To make it vegetarian, omit the sausage. You can add 1 to 1 1/2 cups of sautéed mushrooms or cooked spinach. If using spinach, be sure to squeeze out all excess water before adding it.

My strata seems soggy in the middle. What went wrong?

This usually means the strata needed a little more time in the oven to fully set. It can also happen if the bread used was very fresh and soft. Using day-old, drier bread helps it absorb the custard without becoming saturated.

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📖 Recipe Card

Cranberry Brie Breakfast Strata

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• Author: Emma Taylor
• Total Time: 75 minutes
• Yield: One 9x13-inch casserole 1x

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Description

A savory breakfast bake with sausage, tart cranberries, and creamy brie layered with sourdough bread and a rich egg custard.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground breakfast sausage
• 8 large eggs
• 1 1/2 cups (360 ml) whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 6 cups (about 5–6 slices) day-old sourdough bread, cut into 1-inch cubes
• 1/2 cup (55 g) shredded low-moisture mozzarella cheese
• 1/2 cup (50 g) fresh or frozen cranberries
• 7 oz (200 g) brie cheese, rind removed and cut into small cubes
• Cooking spray or butter, for the baking dish

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until browned and cooked through. The internal temperature should reach 160°F (71°C). Drain off any excess fat.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Spread half of the bread cubes in an even layer in the prepared baking dish. Top with the cooked sausage, shredded mozzarella, and cranberries. Scatter the remaining bread cubes over the top.
5. Slowly and evenly pour the egg mixture over the layers in the dish. Gently press down on the bread to help it absorb the liquid. Dot the top of the strata with the cubes of brie.
6. If baking immediately, cover the dish with foil and bake for 40 minutes.
7. Remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean, and an instant-read thermometer should register 160°F (71°C).
8. Let the strata rest for 10 minutes before slicing and serving.

Notes

• Food Safety: Ensure the ground sausage is cooked to an internal temperature of 160°F (71°C). The finished strata is safe to eat when its center reaches 160°F (71°C).
• Make-Ahead: To prepare the night before, complete steps 1-5. Cover the dish tightly with foil and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before baking as directed in steps 6-8.
• Bread Choice: Using day-old or slightly stale bread is key. It absorbs the custard better without becoming soggy. If your bread is fresh, you can toast the cubes lightly in the oven for 10 minutes to dry them out.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American