This indulgent Sausage Breakfast Strata is the ultimate make-ahead breakfast that combines cubes of soft bread, savory sausage, melted cheese, and a rich custard base—all baked to golden perfection. The sweet notes from maple syrup balance the savory elements, creating a breakfast dish that’s impressive enough for holiday mornings yet simple enough for weekend brunches. Prepare it the night before and simply pop it in the oven when you’re ready to eat!

Why You’ll Love This Recipe

Make-Ahead Magic: Prepare this strata the night before and bake it in the morning—perfect for hassle-free entertaining or holiday breakfasts when you’d rather be enjoying coffee than scrambling in the kitchen.
Sweet-Savory Balance: The maple-infused sausage creates an irresistible flavor combination that appeals to everyone at the table. It’s like having breakfast sausage and French toast in one delicious dish!
Feeds a Crowd: This generous recipe serves 12 people, making it perfect for family gatherings, holiday mornings, or when you want leftovers for easy weekday breakfasts.
Customizable: The basic formula works with whatever bread, cheese, or meat you have on hand—making it both versatile and practical.

Ingredients You’ll Need

Sandwich Bread: King’s Hawaiian bread adds a subtle sweetness that’s absolutely divine in this recipe. The slightly sweet bread creates the perfect base and soaks up the custard beautifully.
Breakfast Sausage: Ground breakfast sausage brings the savory, hearty element to balance the sweet components. It’s the protein powerhouse that makes this dish satisfying.
Maple Syrup: Real maple syrup (not pancake syrup!) adds authentic sweetness and depth that complements the sausage beautifully.
Butter: Adds richness and helps create those beautiful golden edges during baking.
Fresh Thyme: Infuses the dish with aromatic herbaceous notes that elevate the entire strata.
Yellow Onion: Provides savory depth and sweetness when sautéed. Don’t skip this—it creates an essential flavor foundation.
Garlic Paste: Adds punch and savory notes that bring everything together.
Cheddar Cheese: Creates those irresistible melty pockets throughout the strata. The sharper your cheddar, the more flavor impact you’ll get.
Fresh Parsley: Brings brightness and color to cut through the richness.
Eggs: The binding agent that creates that custardy texture when baked.
Half & Half: Creates the perfect creamy consistency—not too heavy, not too light.
Salt and Pepper: Essential for bringing all the flavors together.

Variations

Different Bread Options

Brioche: For an extra buttery, rich result
Sourdough: Adds a tangy element that contrasts with the sweet maple
French Bread: Creates a more rustic texture with a stronger crust
Croissants: For an ultra-decadent version (use about 8-10 large croissants)

Protein Swaps

Bacon: Substitute 1 pound of cooked, crumbled bacon for the sausage
Ham: Use 2 cups of diced ham for a different savory profile
Vegetarian: Replace meat with 2 cups of sautéed mushrooms and bell peppers

Cheese Options

Gruyère: For a nutty, sophisticated flavor
Pepper Jack: Adds a spicy kick
Swiss: Creates a milder flavor profile
Mixed Cheese Blend: Use half cheddar and half another cheese for complexity

How to Make Sausage Breakfast Strata

Step 1: Prepare the Bread and Baking Dish

Grease a 9×13-inch baking pan with cooking spray. Remove the crusts from the bread and cut into 1-inch cubes (each slice should yield about 9 cubes). Place the bread cubes in a large mixing bowl and set aside.

Step 2: Cook the Sausage

In a large skillet over medium-high heat, cook the ground breakfast sausage until no longer pink, breaking it into crumbles as it cooks. Pour the maple syrup over the cooked sausage and let it cook for another 1-2 minutes, allowing the sausage to absorb those sweet flavors. Transfer this maple-sausage mixture to the bowl with the bread cubes.

Step 3: Sauté the Aromatics

Reduce the heat to medium and in the same skillet, add the butter, fresh thyme sprigs, and chopped onion. Sauté until the onions become soft and translucent, about 5 minutes. Add the garlic paste and cook for one more minute, stirring constantly to prevent burning. Discard the thyme sprigs and add this aromatic mixture to the bread and sausage.

Step 4: Combine Everything

Add the shredded cheddar cheese and chopped parsley to the bread mixture. Gently toss everything together until well combined. Transfer this mixture to your prepared baking dish, pressing down gently to create an even layer.

Step 5: Add the Custard

In a separate bowl, whisk together the eggs, half & half, salt, and pepper until well combined. Pour this custard mixture evenly over the bread mixture in the baking dish, making sure all bread pieces get some moisture.

Step 6: Rest and Absorb

Cover the dish with plastic wrap and refrigerate for at least 2 hours, but preferably overnight. This resting time is crucial—it allows the bread to absorb the egg mixture, resulting in a tender, pudding-like consistency when baked.

Step 7: Bake to Golden Perfection

When you’re ready to bake, preheat your oven to 350°F. Remove the strata from the refrigerator while the oven heats up. Bake for 40-50 minutes until puffed up and golden brown on top. The center should be set but still have a slight jiggle.

Pro Tips for Making the Recipe

Quality Bread Matters: Use bread that’s a day or two old—it absorbs the custard better than super-fresh bread.
Don’t Rush the Sauté: Take your time with the onions—those caramelized flavors make a big difference in the final dish.
Even Distribution: When adding the sausage and onion mixture to the bread, make sure it’s evenly distributed for consistent flavor in every bite.
Custard Coverage: Pour the egg mixture slowly over the bread, ensuring all pieces get soaked. Press down gently with a spatula to help absorption.
Room Temperature Baking: Let the chilled strata sit at room temperature for about 30 minutes before baking for more even cooking.
Tent with Foil: If the top starts browning too quickly during baking, loosely cover with aluminum foil to prevent burning while allowing the center to cook through.

How to Serve

Perfect Pairings

Serve with a drizzle of warm maple syrup for those who enjoy a sweeter breakfast
Offer a side of fresh fruit to balance the richness—berries or citrus work particularly well
A light arugula salad with lemon vinaigrette makes this a perfect brunch centerpiece
For a true feast, pair with mimosas or a spicy Bloody Mary

Garnish Ideas

Sprinkle with additional fresh herbs right before serving
Add a dollop of sour cream or crème fraîche for extra richness
Offer hot sauce on the side for heat-lovers

Make Ahead and Storage

Make Ahead

This strata is designed to be made ahead! Prepare everything up to 24 hours in advance, cover, and refrigerate. The longer it sits (within reason), the more the flavors meld and the better the texture becomes.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making leftovers particularly delicious.

Freezing

This strata freezes beautifully! You can freeze it either before or after baking:

Before baking: Assemble completely, cover tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking.
After baking: Cool completely, cut into portions, wrap individually, and freeze for up to 3 months.

Reheating

Refrigerated leftovers: Reheat individual portions in the microwave for 1-2 minutes until warmed through, or place in a 325°F oven for about 15 minutes.
Frozen leftovers: Thaw overnight in the refrigerator, then reheat as above, or reheat from frozen in a 325°F oven for 20-25 minutes until heated through.

FAQs

Can I use a different type of bread if I don’t have King’s Hawaiian?
Absolutely! While King’s Hawaiian bread adds a lovely subtle sweetness, any good-quality sandwich bread works well. Brioche, challah, French bread, or even sourdough create different but equally delicious results. The key is using bread that will hold its structure while soaking up the custard.

My family doesn’t like things too sweet. Can I reduce the maple syrup?
You can definitely adjust the sweetness to your preference. Try reducing the maple syrup to 2-3 tablespoons instead of 1/3 cup. The dish will still have that hint of sweetness that balances the savory elements without being overpowering. You could also use a more savory bread like sourdough to further balance the flavors.

I don’t have half & half. What can I substitute?
No problem! You can create your own half & half by mixing equal parts whole milk and heavy cream. Alternatively, you can use all whole milk for a lighter version or all heavy cream for a richer result. Even non-dairy milks work, though the texture will be slightly different.

Can I add vegetables to this strata?
Definitely! Sautéed mushrooms, spinach, bell peppers, or roasted asparagus make wonderful additions. Just make sure to cook them first and drain any excess moisture to prevent the strata from becoming watery. Add them along with the sausage mixture for best distribution.

Final Thoughts

This Sausage Breakfast Strata brings together everything you love about breakfast in one magnificent dish. The contrast between the custardy bread, savory sausage, and sweet maple creates something truly special that’ll have everyone asking for seconds. I love that you can prepare it the night before, making morning entertaining completely stress-free. Whether it’s a holiday morning, weekend brunch, or you’re just craving something comforting and delicious, this strata delivers every time. Give it a try—I’m certain it’ll become a new favorite in your breakfast rotation!

Sausage Breakfast Strata Recipe