Overnight Sausage and Mushroom Strata
Updated December 16, 2025
- Ready In
- 1 hr 20 min, plus overnight resting
- Rating
- Comments
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Ingredients
Unsalted butter, as needed
12 ounces rustic white or sourdough bread, cut into 1½-inch pieces (about 8 cups)
12 ounces bulk breakfast sausage
8 ounces sliced cremini mushrooms
1 medium red onion, chopped
Kosher salt (such as Diamond Crystal)
½ teaspoon ground black pepper
8 large eggs
2 cups whole milk
½ cup thinly sliced chives, plus more for garnish
2 cups shredded Cheddar (8 ounces)
Nutritional analysis per serving (8 to 10 servings)
24 grams carbs; 206 milligrams cholesterol; 400 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 1 gram fiber; 684 milligrams sodium; 21 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter a 9-by-13-inch baking dish. Add the bread to the pan.
- Step 2
In a large skillet over medium heat, melt a tablespoon of butter. Add the sausage and cook, breaking it up into bite-size pieces, until browned and nicely cooked, 3 to 5 minutes. Transfer the sausage to the baking dish, leaving about 1 tablespoon of the fat in the pan (if there isn’t any fat left in the pan, add another tablespoon of butter).
- Step 3
Add the mushrooms and onion to the skillet and cook, stirring occasionally, until the mushrooms release their liquid and brown, about 15 minutes (if needed, add a splash of water to the pan and scrape to release any browned bits). Season with salt and pepper, then add the veggies to the baking dish with the bread and sausage.
- Step 4
In a large bowl, whisk together the eggs, milk, chives, ½ teaspoon salt and black pepper. Pour the custard into the pan and stir gently so the mix-ins and custard are evenly distributed. Cover and refrigerate overnight.
- Step 5
When ready to bake, heat the oven to 350 degrees and uncover the dish. Stir gently, then sprinkle the cheese over the top. Bake until cooked though and golden on top, 30 to 35 minutes. Sprinkle with more chives and serve warm.
Private Notes
Comments
@KAJones I completely agree with you. Whenever a sheet pan or other recipe states to toss in oil in the pan, I ignore it and just pull out my trusty large bowl. I think they are trying to save you from getting another item dirty. However, when you toss on a sheet pan you never get everything evenly coated with oil or added spices. One more step in a bowl makes it easier to handle all the items and get even coverage. Just do it!
@Barista I don't know why they'd have you mix the ingredients in the 9x13 in the first place. It's like those sheet pan recipes where you're supposed to toss the various ingredients in oil on the sheet pan, which for me always results in things going on the floor.
@Alyssa I’m guessing you could mix all and store in another container overnight?
@Alyssa using rosemary bread was a good idea. i may try adding some rosemary the next time I make it.
Cook time is way off. The recipe should have you sit out of fridge for a while to bring up to room temp. As it is now, my strata has been in the oven for fifty minutes, but the eggs are runny and the top is burned.
So this is fantastic. So easy. Two amendments I made: I tossed some fresh thyme into the custard and studded the finished mixture with a few very small springs of rosemary. I think the herbs work wonderfully with the savory elements of this dish. And I used specifically a maple-sage breakfast sausage for a touch of sweetness and autumnal warmth. Makes a great breakfast during cold winter mornings.