Pour mixture into prepared 8x8-inch casserole dish (or ramekins) and place in the oven. Allow mixture to stand for about 10 minutes. Add cooked sausage, shredded cheese, fresh chopped rosemary and bread cubes. In a large mixing bowl, whisk together eggs and water until well-blended. Set aside and cover with aluminum foil to keep warm. In a large skillet, cook sausage (breaking into small pieces as it cooks) over medium heat until cooked through. Coat an 8x8-inch casserole dish or 8 individual ramekins (individual serving oven-safe casserole dishes) with cooking spray. Either method can be used, depending on whether you prefer soft or slightly crispy bread cubes in your strata.) (Note: Roasting garlic bread in a foil-type bag will produce a soft bread, while roasting the garlic bread loaf out of the bag will produce a crispier result. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).Roast garlic bread in oven according to package directions.
Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. Just allow the strata to cool completely. FreezingĪ whole strata can be frozen, after it’s baked. This also makes this dish perfect for holidays, overnight guests and busy brunches. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. Our recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. Make Ahead and Freezing Our Sausage Strata Recipe Make Ahead The options we listed above all melt very well. Stick to great melting cheeses to help meld everything together.Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom. Whole milk can be used instead of cream, but it should be whole milk.If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. We recommend using a hardier bread like sour dough or a crusty Italian loaf.Tips and Tricks for Sausage Strata Success Vegetables to add: sautéed mushrooms, kale, bell peppers, asparagus.Protein alternatives: crumbled bacon, diced ham, turkey breakfast sausage, diced and sautéed tofu.Different cheeses to use: fontina, gruyere, comte, havarti, gouda.We love recipes like this Sausage Strata because there are endless flavor possibilities! Below we have some different ingredients that would taste delicious in our strata! Cool strata for several minutes, top with remaining green onion and serve.Uncover and continue to bake until the top has browned and slightly crisped at the edges and the center has just set.
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