Holiday Breakfast Strata

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This is the perfect way to make your holiday breakfast a deliciously stress-free experience. You can put this strata together ahead of time, tuck it into the refrigerator, and pop it in the oven Christmas morning before you get the coffee started. For many families, this is a treat they look forward to every year.

Holiday Breakfast Strata

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: test
Published: 01/01/2010


  • 1 pound broccoli florets
  • 11 slices bread, cubed
  • 1 pound breakfast sausage, cooked and crumbled
  • 2 cups shredded cheddar cheese; we prefer Cabot extra-sharp
  • 2 tablespoons minced dried onion
  • 7 large eggs
  • 4 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • coarsely ground black pepper to taste

Tips from our bakers

  • The resting time for the casserole prior to baking gives the bread time to absorb the egg/milk mixture.
  • Take the casserole out of the refrigerator and uncover it before you turn on the oven; it will slightly shorten the baking time.
  • Be sure to grease the casserole dish all the way to the top before filling it; serving will be much easier that way.
  • You can cut and freeze the bread for this recipe a month in advance; the eggs and milk can be put together up to 2 days ahead. The entire dish can be baked ahead and refrigerated for up to 3 days or frozen for 2 weeks.


1. Lightly grease a 2-quart casserole, or a 9" x 13" pan. Blanch the broccoli florets by boiling briefly, for about 2 minutes. Remove from the water and set aside to cool.

2. Put half the cubed bread in the prepared casserole or pan. Top with all the cooked sausage, three-quarters of the broccoli, half the cheese, and the dried onion. Top with the remaining bread and cheese. (The last of the broccoli comes later.)

3. Whisk together the eggs, milk, salt, mustard, and pepper. Pour slowly over the bread mixture, pushing the bread down into the liquid. If necessary, add a bit more milk to barely submerge the bread when you press it down. Cover and refrigerate overnight, or for at least 6 hours.

4. When you're ready to bake, take the casserole out of the refrigerator and preheat the oven to 350°F. Bake the casserole, uncovered, for 45 minutes. Place the reserved broccoli florets on top of the strata, pushing them in gently. Continue to bake till the top is golden and a knife inserted in the center comes out clean, an additional 45 minutes or so. Remove from the oven, and serve warm.

Nutrition information

Serving Size: 3/4 cup, 166g Servings Per Batch: 12 Amount Per Serving: Calories: 329 Calories from Fat: 180 Total Fat: 20g Saturated Fat: 9g Trans Fat: 0g Cholesterol: 180mg Sodium: 660mg Total Carbohydrate: 20g Dietary Fiber: 2g Sugars: 3g Protein: 18g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 12/03/2013
  • hendry from KAF Community
  • I rated this 5 stars because it's (1) easy, (2) convenient, and (3) quite versatile. I've made this several times and even with substitutions, my family was pleased. I add a sprinkle of fennel seeds (to enhance the flavor of sausage) and often substitute the milk with Instant Non-Fat - and with non-fat canned milk. (The canned milk tasted richer, obviously). I keep the "stumps" (end) of homemade bread in a baggie in the freezer. When making this recipe, I simply use those to cut into cubes. Also, when placing the broccoli florets on the top, I also use strips of red bell pepper (also blanched) for color. I sometimes add a sprinkle of cheese on top, as well.
  • star rating 06/09/2013
  • Alice from Breckenridge, CO
  • I liked being able to prepare it ahead of time and just put it in the oven in the morning. I will definitely make it again and can't wait to experiment with different breads, veggies and cheese. Thanks KAF!

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