A comforting and versatile breakfast strata made with hearty bread, eggs, cheese, and customizable mix-ins—perfect for meal prep or weekend brunch.

Scale

8 cups cubed bread (sourdough or French)

6 large eggs

2½ cups whole milk

1 cup cooked sausage

1¼ cups shredded cheese (cheddar, Swiss or Gruyère)

1 cup chopped spinach or kale

Salt, pepper, pinch of nutmeg

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish generously.

2. In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until frothy.

3. Add bread cubes, cheese, meat, and veggies into the egg mixture. Toss to coat evenly.

4. Pour the mixture into the prepared baking dish. Press down to level the top.

5. Cover tightly with foil and refrigerate overnight so the bread absorbs the custard.

6. Next morning, remove from fridge and let it rest at room temp for 15 minutes.

7. Bake, covered, for 30 minutes. Uncover and bake an additional 15–25 minutes until golden brown and a knife comes out clean.

8. Cool for 10–15 minutes before serving.

Use day-old bread for best texture.

Try sun-dried tomatoes and goat cheese or Tex-Mex flavors for variety.

Wrap individual servings to refrigerate for up to 5 days or freeze.

Top with sausage gravy or pair with fruit for a complete meal.

Keywords: breakfast strata, overnight casserole, meal prep breakfast, brunch recipe