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Overnight Christmas Breakfast Strata

Overnight Christmas breakfast strata layers pork sausage, sharp cheddar, and day-old French bread in a savory egg custard. Refrigerate it overnight, then bake until the center is set for a hearty make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 9 minutes
chilling and resting 10 hours 40 minutes
Total Time 12 hours 4 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened
  • 1 lb pork breakfast sausage
  • 1 yellow onion medium, finely chopped
  • 1 loaf (16 oz) French bread day-old, cut into 1-inch cubes (about 10 cups)
  • 2 cups sharp cheddar cheese shredded
  • 8 eggs large
  • 2.5 cups whole milk
  • 1 tsp Dijon mustard
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Grease a 9x13-inch baking dish with the softened butter.
  2. Cook the pork breakfast sausage in a 12-inch skillet over medium heat for 8-10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Drain excess fat from the sausage, add the finely chopped onion, and cook for 4-5 minutes until softened.
  4. Spread half the French bread cubes in the prepared dish, then top with the sausage mixture and 1 cup of the shredded sharp cheddar cheese.
  5. Add the remaining bread cubes and cheese.
  6. Whisk the eggs, whole milk, Dijon mustard, kosher salt, and black pepper in a large bowl.
  7. Pour the egg mixture evenly over the bread and press gently to moisten it.
  8. Cover the dish tightly with foil and refrigerate for 8-12 hours.
  9. Remove the strata from the refrigerator and let it stand for 30 minutes while the oven heats to 350°F.
  10. Bake covered for 30 minutes, then uncover and bake for 20-30 minutes, until the center is set and reaches 160°F.
  11. Let the strata rest for 10 minutes before serving.

Notes

Press the bread gently into the egg mixture so it absorbs the custard evenly. Refrigerate leftovers for 3-4 days; freezer-friendly. For a lighter variation, pork breakfast sausage can be swapped for turkey breakfast sausage.