Savory Spinach, Sausage and Cheese Sourdough Strata
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Sourdough Strata is a flavorful dish featuring salty pork sausage, spinach, and Gruyere cheese layered over tangy Sourdough bread soaked in a creamy custard mixture. This quick and impressive breakfast or brunch option is sure to please any crowd with its flavor and texture.
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Sourdough Breakfast Strata, often referred to as a savory bread pudding, is the ideal dish for a festive Christmas morning breakfast or special brunch. This recipe is not only quick to whip up but can also be prepared the night before. Whether you use fresh slices of sourdough or repurposed stale bread, the result is a rich and hearty meal that satisfies the taste buds and feeds a hungry crowd.
To craft this delectable Strata, start by layering chunks of tangy Sourdough bread, preferably slightly stale for better absorption, in a baking dish. Next, sauté a medley of savory ingredients, including crumbled salty pork sausage, vibrant spinach, and golden yellow onions, creating a robust and aromatic flavor base. Sprinkle these ingredients generously over the bread, ensuring an even distribution throughout the dish.
The magic truly happens when you combine a luscious custard mixture of eggs, half and half, and a touch of Dijon mustard, and pour it over the layered ingredients. This custard works its way into the crevices of the bread, infusing every bite with a creamy richness that perfectly complements the bold flavors of the sausage, spinach, and onions.
For the finishing touch, top the strata with a generous amount of Gruyere and Parmesan cheeses, allowing them to melt and form a golden, gooey crust that elevates every bite.
The beauty of this dish lies in its customizability; feel free to experiment with a variety of meats, vegetables, and cheeses. There are endless flavor combinations to cater to your individual preferences.
Just the aroma alone of this Savory Sourdough Strata bake is enough reason to jump out of bed in the morning. With its combination of textures and flavors, this dish is certain to please a diverse group of eaters, making it a staple for any special occasion breakfast or brunch.
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Why You’ll Love This Recipe:
Easy Recipe
This strata recipe may be easy and quick to whip up, but it is nothing short of stunning and delicious! Sourdough Strata is the perfect brunch dish for an extra special breakfast.
No Waste Recipe
This Sourdough Strata is the best way to make stale bread delicious again! Cube leftover sourdough bread, add your favorite meats and cheeses, and top with a creamy egg mixture for a simple and savory breakfast or brunch.
Customizable
Below, I share with you just one of the limitless combinations you can create with this Sourdough Strata recipe. I suggest to select 2-3 of your favorite meats/vegetables to add to your strata. Mix with plenty of cheese and top with the custard mixture for a delicious morning breakfast.
Ingredients
Loaf of Sourdough Bread – I sliced just over half of my crusty sourdough bread into 1-inch cubes. You can use fresh or stale sourdough bread for this recipe.
Yellow Onion
Olive Oil – I cooked the yellow onion in the extra fat left from the pork sausage, but you may need to add some extra olive oil.
Pork Sausage – I am team savory breakfasts! I just love the combination of eggs, breakfast sausage, cheese, and veggies. Yum!
Frozen Spinach – Be sure to thaw and drain the frozen spinach very well. You don’t want to add too much extra moisture.
Garlic
Large Eggs
Half and Half – You may substitute half and half for whole milk, but I love the richness it brings to the custard mixture.
Dijon Mustard – This can be omitted, but I love the depth of flavor it brings to this breakfast Sourdough Strata.
Cheese – Grated gruyere and parmesan cheese bring the perfect robust, nutty, and melty cheese goodness to this Strata. Cheddar cheese or mozzarella are other great options.
Spices – I added dried thyme, salt, and black pepper, but you can substitute with a variety of fresh and dried herbs.
Supplies
Cutting Board
Sharp Knife
Large Skillet
12-inch Cast Iron Skillet or 9×13 Casserole Dish
Aluminum foil
How to Make Savory Breakfast Sourdough Strata
Heat a large skillet to medium heat. Cook the pork sausage until cooked through. Remove the breakfast sausage from the skillet. Sauté onion in the remaining oil for 5-7 minutes, until translucent and soft. You may need to add extra olive oil. Add the drained spinach and minced garlic. Saute for 2-3 minutes, or until the garlic is fragrant.
In a small bowl, mix the grated cheese. Set aside.
Place half of the sourdough cubes in a greased 12-inch cast iron skillet or 9×13 baking dish. Top with half the sautéed spinach mixture, half the cooked sausage, and then half of the grated cheese. Repeat with the layering, ending with the remaining cheese on the top of the strata.
In a large bowl, whisk eggs, half and half, dijon mustard, thyme, salt, and black pepper, and mix until combined. Pour the custard mixture on top of the entire strata.
Cover the breakfast casserole with aluminum wrap and allow to soak for at least 1 hour, overnight is best.
The next morning or when ready, preheat the oven to 325 degrees F. Bake the uncovered sourdough strata for 70-80 minutes until the center is cooked through and golden brown on top.
How to Serve
Serving a light green salad, fruit salad, homemade cinnamon rolls, crispy bacon, crispy potatoes, coffee, and/or tea with this Sourdough Strata would make for a well-rounded breakfast/brunch experience for everyone!
How to Store
Store leftover Sourdough Strata in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warm.
FAQs:
Can I make this Sourdough Strata in advance?
Absolutely! The longer the crusty bread can soak up that delicious egg mixture, the better! I prefer to whip this Sourdough Strata the night before, 8-12 hours before I pop it into the oven the next day. It makes for a quick and easy breakfast/brunch idea, especially for holiday mornings, like Thanksgiving or Christmas.
Can I customize this Sourdough Strata recipe?
This Sourdough Strata recipe has limitless combinations! From adding spring onion, tender bell peppers, crispy bacon, aldante asparagus, or whatever, the possibilities for different flavors and endless. You could even bake this as a plain cheese strata and it would be delicious., I would stick with 2-3 of your favorite meats/veggies for the best flavor profile. Not a veggie fan? Add extra protein!
Happy cooking!
More Recipes Like This:
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Chocolate Sourdough French Toast Casserole
Sourdough Strata Recipe
Sourdough Strata is a flavorful dish featuring salty pork sausage, spinach, and Gruyere cheese layered over tangy Sourdough bread soaked in a creamy custard mixture. This quick and impressive breakfast or brunch option is sure to please any crowd.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 8 cups sourdough bread, 1-inch cubes
- 1 lb pork sausage
- 1 package frozen spinach, thawed and drained
- 1 yellow onion, diced, about 1 1/2 cups
- 3 cloves garlic, minced
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 10 large eggs
- 2 3/4 cups half and half
- 2 Tablespoons dijon mustard
- 1 teaspoon thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
1. Heat a large skillet to medium heat. Cook 1 lb of pork sausage until cooked through. Remove the breakfast sausage from the skillet.
2. Sauté 1 yellow onion in the remaining oil for 5-7 minutes, until translucent and soft. You may need to add extra olive oil. Add 1 package of drained spinach and 3 cloves of minced garlic. Saute for 2-3 minutes, or until the garlic is fragrant.
3. In a small bowl, mix the grated cheese - 1 1/2 cups Gruyere and 1 1/2 cups parmesan cheese. Set aside.
4. Place half of the sourdough cubes (4 cups) in a greased 12-inch cast iron skillet. Top with half the sautéed spinach mixture, half the cooked sausage, and then half of the grated cheese. Repeat with the layering, ending with the remaining cheese on the top of the strata.
5. In a large bowl, whisk 10 eggs, 2 3/4 cups half and half, 2 T Dijon mustard, 1 tsp thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper, and mix until combined. Pour the custard mixture on top of the entire strata.
6. Cover the breakfast casserole with aluminum wrap and allow it to soak for at least 1 hour, overnight is best.
7. When ready to bake, preheat the oven to 325 degrees F. Bake the uncovered sourdough strata for 70-80 minutes until the center is cooked through and golden brown on top.
Notes
How to Store
Store leftover Sourdough Strata in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warm.
Can I make this Sourdough Strata in advance?
Absolutely! The longer the crusty bread can soak up that delicious egg mixture, the better! I prefer to whip this Sourdough Strata the night before, 8-12 hours before I pop it into the oven the next day. It makes for a quick and easy breakfast/brunch idea, especially for holiday mornings, like Thanksgiving or Christmas.
Can I customize this Sourdough Strata recipe?
This Sourdough Strata recipe has limitless combinations! From adding spring onion, tender bell peppers, crispy bacon, aldante asparagus, or whatever, the possibilities for different flavors and endless. You could even bake this as a plain cheese strata and it would be delicious., I would stick with 2-3 of your favorite meats/veggies for the best flavor profile. Not a veggie fan? Add extra protein!
Girl, I just made this on Christmas Eve morning and it is divine! I used fresh spinach, Jimmy Dean sage infused sausage, my homemade sourdough, and I didn’t do the multiple layers. I just added it and it turned out amazing! I did use 1 1/2 cups parmesan and will cut back to 1/2 cup next time. The ingredients lists 1/2 cup, but the instructions lists 1 1/2 cups, so I just picked one. I forgot to buy more half and half, but I had heavy cream and used that instead. Thanks for so much for the amazing recipe as it will become a staple! Merry Christmas
Yay! So thrilled to hear you loved this recipe, Nikki! Thank you so much for sharing.