Overnight Sausage and Mushroom Strata

Updated December 16, 2025

Recipe Overview

Total Time: 1 hour 20 minutes (plus overnight refrigeration)

Prep Time: 20 minutes (active)

Cook Time: 1 hour 10 minutes (baking)

Servings: 8

Ingredients

Bread

• 12 ounces (340g) rustic white or sourdough bread, cut into 1½-inch (3.8cm) cubes (about 8 cups)

(Rustic bread with a sturdy crust and open crumb ensures texture while absorbing custard evenly.)

Protein

• 12 ounces (340g) bulk breakfast sausage (e.g., mild, maple-sage, or spicy variety)

Vegetables

• 8 ounces (225g) cremini mushrooms, sliced

• 1 medium (150g) red onion, finely chopped

Spices & Seasoning

• Kosher salt (e.g., Diamond Crystal; ½ teaspoon, adjust to taste)

• ¼ teaspoon ground black pepper

Dairy & Eggs

• 8 large eggs

• 2 cups (480ml) whole milk

Herbs

• ½ cup (15g) thinly sliced fresh chives, plus extra for garnish

Cheese

• 2 cups (226g) shredded sharp or mild Cheddar cheese (8 ounces)

Butter

• Unsalted butter, as needed (for greasing the baking dish and skillet)

Preparation Instructions

Step 1: Prep the Baking Dish

Lightly grease a 9×13-inch (23×33cm) baking dish with unsalted butter to prevent sticking. Arrange the cubed bread in the dish in a single layer, pressing gently to fill gaps without overcrowding.

Step 2: Cook the Sausage

In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the bulk breakfast sausage and cook, breaking it into bite-sized pieces with a wooden spoon, until evenly browned and fully cooked (3–5 minutes). Transfer the sausage to the baking dish, reserving the rendered fat in the skillet (add another tablespoon of butter if fat is insufficient).

Step 3: Sauté Vegetables

In the same skillet with the sausage fat, add the sliced mushrooms and chopped red onion. Cook over medium heat, stirring occasionally, until mushrooms release their moisture and brown (15–18 minutes). If the pan dries out, splash in 1–2 tablespoons of water to deglaze and scrape up any browned bits (this intensifies flavor). Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then transfer the vegetable mixture to the baking dish with the bread and sausage.

Step 4: Prepare the Custard Base

In a large mixing bowl, whisk together the 8 large eggs and 2 cups whole milk until smooth. Stir in ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ cup thinly sliced chives. Gently pour the custard over the bread, sausage, and vegetables in the baking dish, using a spatula to fold and stir, ensuring all ingredients are evenly coated.

Step 5: Refrigerate Overnight

Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours (preferably 12–24 hours) to allow flavors to meld and bread to absorb the custard.

Step 6: Bake the Strata

When ready to serve, preheat the oven to 350°F (175°C). Uncover the dish and give the strata a gentle stir to redistribute ingredients. Sprinkle the shredded Cheddar cheese evenly over the top. Bake uncovered until the center is set, edges are golden, and the surface is lightly browned (30–35 minutes).

Step 7: Final Touches

Remove from the oven and let rest for 5 minutes to firm up slightly. Sprinkle with additional chives for garnish and serve warm.

Pro Tips & Community Feedback

Pro Tips

• Flavor Boost: For a richer taste, add ¼ teaspoon nutmeg to the custard or use a blend of sharp and mild Cheddar.

• Make-Ahead Flexibility: As suggested by @Alyssa, the strata can be transferred to an airtight container before refrigeration (e.g., a 9×13-inch dish or freezer-safe container) if preferred.

• Even Coating: Avoid uneven oil/spice distribution with sheet pan methods (per @KAJones); mixing in a large bowl ensures consistent coating and less mess.

• Room Temperature Prep: Take the strata out of the fridge 1 hour before baking to allow even heat distribution during cooking.

Community Comments

• @KAJones: "I completely agree—sheet pan recipes that suggest tossing ingredients in oil on the pan always result in uneven coverage. Using a large bowl to combine items (or, in this case, the custard) ensures even distribution and less mess. Just do it in the bowl!"

• @Barista: "Mixing ingredients in the 9×13 pan first is counterintuitive! Sheet pan 'toss' methods often cause spills, but combining everything in a bowl before baking streamlines the process and keeps ingredients cohesive."

• @Alyssa: "Could this be mixed in a separate container overnight and then transferred to the baking dish? The 9×13 dish seems cramped for mixing, but the flexibility is a great tip!"

Enjoy this savory, make-ahead strata—perfect for weekend breakfasts or holiday gatherings!