Description
A savory breakfast bake with sausage, tart cranberries, and creamy brie layered with sourdough bread and a rich egg custard.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- 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.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- 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.
- 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.
- If baking immediately, cover the dish with foil and bake for 40 minutes.
- 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).
- 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