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Overnight Sausage Cheddar Strata
Melissa Hart

Overnight Sausage Cheddar Strata

This is the diner-counter formula in its plainest useful form: breakfast sausage, sharp cheddar and bread held together by seasoned eggs. A full night in the refrigerator lets the custard reach every cube. Let the cold dish stand while the oven heats so the center and edges bake at the same pace.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage
  • 10 cups day-old French bread cubes
  • 2 cups shredded sharp cheddar cheese
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons unsalted butter for the dish

Method
 

  1. Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Drain it well and cool for 10 minutes.
  2. Butter a 9-by-13-inch baking dish. Spread in half the bread, sausage and cheddar, then repeat the layers.
  3. Whisk the eggs, milk, salt, dry mustard, pepper and garlic powder until completely blended. Pour slowly over the bread and press the cubes down once.
  4. Cover and refrigerate for at least 8 hours and up to 16 hours. Set the dish at room temperature for 30 minutes while the oven heats to 350°F.
  5. Bake uncovered for 50 to 55 minutes, until puffed, golden and 160°F in the center. Rest for 10 minutes before cutting into 10 squares.