Savory Breakfast Strata - A Holiday Tradition

This has been a holiday tradition of mine for quite a few years. It is a lovely way to start the day and the nicest thing about it is you make it the day before so you can just pop it in the oven the morning of Christmas or New Years' Day.

I have adapted this recipe from one I found in Stop and Smell the Rosemary by the Junior League of Houston. With a little wonderful bacon, some fruit and a Mimosa and you're ready to welcome a New Year in savory style.

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Savory Breakfast Strata

Savory Breakfast Strata

Adapted from Stop and Smell the Rosemary (Junior League of Houston)

Printable Recipe

Serves 6-8

5 cups cubed day-old bread (I bought a large French boule which I sliced and cut into large cubes)
4 links Italian turkey sausage, casings removed, browned, and crumbled.
1/4 cup chopped sun-dried tomatoes packed in oil, oil-reserved
1/2 cup chopped onion
1 to 2 tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs (I prefer Eggland's Best eggs)
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)

Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle cooked sausage evenly over bread cubes. Pour 1 tablespoon reserved sun-dried tomato oil into skillet. Add onions and sauté until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover (hint - spray aluminum foil with non-stick spray first). Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Uncover casserole. Bake 30 to 45 minutes, or until set.

Note: I increased the recipe by 1/2 and used a 9-1/2 by 13 inch casserole dish.