Martha Stewart Breakfast Strata Recipe

This hearty Martha Stewart Breakfast Strata recipe is made with crusty day-old bread, savory pork sausage, sharp cheddar cheese, eggs, and rich whole milk. The result is a savory and impressive baked casserole with a beautifully puffed, golden-brown top and a soft, custardy center. This is the ultimate make-ahead brunch dish, perfect for a holiday morning or a weekend gathering, and serves 8-10 people.

Martha Stewart Breakfast Strata Ingredients

For the Casserole:

• 1 lb pork breakfast sausage
• 1 large yellow onion, finely chopped
• 1 loaf (1 lb) sturdy white bread or challah, cut into 1-inch cubes (about 8 cups), preferably stale
• 8 oz sharp cheddar cheese, shredded (about 2 cups)

For the Egg Custard:

• 8 large eggs
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

How To Make Martha Stewart Breakfast Strata

1. Cook the sausage and onion: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Add the chopped onion and cook until softened, about 5 minutes more. Drain off any excess grease.
2. Layer the strata: Grease a 9×13-inch baking dish. Spread half of the bread cubes in an even layer across the bottom. Top with half of the sausage and onion mixture, then half of the shredded cheese. Repeat with the remaining bread, sausage mixture, and cheese.
3. Prepare the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until thoroughly combined and smooth.
4. Assemble the dish: Slowly and evenly pour the egg custard over the layers in the baking dish. Gently press down on the top layer of bread with a spatula to ensure it is partially submerged and begins to soak up the liquid.
5. Chill overnight: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or up to 24 hours. This step is crucial for the bread to absorb the custard.
6. Bake until golden: The next day, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for 20-30 minutes. Bake, uncovered, for 50-60 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.
7. Rest before serving: Let the strata cool on a wire rack for at least 10 minutes before slicing and serving. This allows it to set up properly.

Recipe Tips

• Use Stale Bread: Day-old or stale bread is key to a great strata. It’s drier and acts like a sponge, soaking up the egg custard beautifully without becoming soggy. If your bread is fresh, you can toast the cubes in the oven at a low temperature until they feel dry.
• Don’t Skip the Overnight Chill: This is the most important step for a perfect strata. Allowing it to rest overnight gives the bread ample time to fully absorb the custard, which results in a tender, custardy interior and prevents a dry casserole.
• Bring to Room Temperature Before Baking: Placing a cold glass or ceramic dish straight from the fridge into a hot oven can cause it to crack from thermal shock. Letting the strata sit on the counter for 20-30 minutes helps it bake more evenly and safely.
• Customize Your Fillings: Feel free to swap the sausage for cooked bacon, ham, or make it vegetarian with sautéed mushrooms, spinach (squeezed dry), and bell peppers. Gruyère or Monterey Jack cheese also work wonderfully.

What To Serve Breakfast Strata

A breakfast strata is a rich and complete meal on its own, so it pairs best with light and fresh sides. Serve it with a simple green salad tossed in a bright vinaigrette to cut through the richness. A fresh fruit platter with seasonal berries, melon, and grapes also makes a wonderful, colorful accompaniment. For a brunch gathering, offer coffee, tea, and a pitcher of mimosas or fresh orange juice.

How To Store Breakfast Strata Leftovers

• Refrigerate: Cover the baking dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F (175°C) oven for 10-15 minutes until warmed through.
• Freeze: Strata freezes very well. Let it cool completely, then wrap individual portions tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Breakfast Strata Nutrition Facts

• Calories: 510 kcal
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 255mg
• Sodium: 980mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1.5g
• Sugars: 5g
• Protein: 25g

Frequently Asked Questions

• What is the best type of bread for a strata? A sturdy, enriched bread like challah or brioche is fantastic because it’s rich and absorbent. However, a crusty French baguette or a simple white sandwich bread, as long as it’s stale, will also work perfectly.
• Can I make this vegetarian? Yes, this dish is easily made vegetarian. Omit the sausage and replace it with about 4 cups of sautéed vegetables. Good options include mushrooms, bell peppers, onions, and spinach (be sure to squeeze all the water out of cooked spinach before adding).
• Can I bake the strata on the same day I assemble it? For the best texture, an overnight rest is highly recommended. If you are short on time, you must let it soak for a minimum of 4 hours to allow the bread to absorb enough of the custard. Without this soaking time, the strata can be dry in some spots and overly liquid in others.
• How do I know when the strata is fully cooked? The strata is done when the top is puffed up and a deep golden brown. The center should not jiggle when you gently shake the pan. To be certain, insert a thin knife into the center; it should come out clean, without any wet egg mixture on it.

Try More Recipes:

• Martha Stewart Breakfast Sausage Recipe
• Martha Stewart Breakfast Potatoes Recipe
• Martha Stewart Breakfast Frittata Recipe