Breakfast Strata

Breakfast Strata

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Robynnsmom 0

"My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down."
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3 h 35 m servings 600 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 1738 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Generously grease a 9x13-inch casserole dish.
  2. Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
  3. Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
  4. Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.


  1. 26 Ratings

Most helpful positive review

I made this recipe for family brunch on Thanksgiving morning. I assembled everything the night before so all I had to do was take the dish from refrigerator to oven the morning of-- a great tim...

Most helpful critical review

I made this last week as a rehearsal for Christmas morning, unfortunately we thought it was just ok. We found it to be way too bland for our taste, even though I added extra salt, pepper and so...

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I made this recipe for family brunch on Thanksgiving morning. I assembled everything the night before so all I had to do was take the dish from refrigerator to oven the morning of-- a great tim...

Tasty strata. I found for me there was not nearly enough egg. I used 1 1/2 times what recipe called for and I think next time I'll double. I adjusted the seasonings to compensate and used a mixe...

Very good, I omitted the ham but used more sausage and added fried cherry tomatoes for color. It could also use more liquid.

I made this exactly by the recipe. Simple and easy, actually fun, to make. I will make this again and tweak it with adding other veggies. It was great as is. Hubby loved it too! Thanks for shari...

Delish! I used 12 eggs instead of 8. Cut up about 3/4 of a day old baguette. Didn't have spinach. Used frozen precooked sausages, cut up then microwaved (not sure if that was necessary). Cooked ...

I made it for a work breakfast and it turned out well! I used half sharp cheddar cheese and omitted the ham, I think it would have been meat overload to have both sausage & ham in it. I added...

My husband loved it. It came out well after 70 minutes in my oven. I used an 8 ounce French bread. Thanks for the recipe! :o)

Made this for a club event and everyone loved it! I would recommend cutting back on the amount of milk used if you prefer more egg vs a custard like texture.

I only changed one thing. I used bread crumbs. oh and no mushrooms as I'm allergic . All I have to say is everyone in my house hold loves this dish and we're all a bunch of picky eaters. When m...

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