With its rich combination of smoked sausage, eggs, cheese, and bread, this Smoked Sausage Strata is sure to be a hit at your next brunch. Baked to golden perfection, and loaded with bold flavors, this good sausage casserole is an easy yet impressive dish that will have everyone coming back for more.

Close-up of a smoked sausage strata in a casserole dish.

A strata is a popular choice for breakfast or brunch due to its versatility and ability to feed a crowd. The bread, often day-old or crusty, soaks up the egg mixture, much like a bread pudding only savory!

We chose smoked sausage for this breakfast casserole because of its bold flavor, but you can use any sausage. Because of its unique flavor and spices, Andouille sausage is our preferred choice.

We added onions, peppers, and spices to round out the flavors. A layer of sharp cheddar cheese finishes the dish. The result is a cheesy sausage and egg bake hearty enough for any gathering. Bonus- it can be prepared the night before and popped in the oven for a no-fuss meal!

Ingredient notes

And now- a few words about our ingredients. See the substitutions and variations section for customizable options.

Overhead of ingredients in bowls for a a strata on a wood surface.

Sausage There are many varieties to choose from. Even though the recipe calls for smoked sausage, feel free to use regular pork sausage or breakfast sausage. Smoked sausage can be found in any grocery store. Availability may differ from store to store or region. Common smoked sausage varieties are listed below and all will work great.
- Andouille
- Kielbasa
- Chorizo
- Bratwurst
Onions and peppers To build the flavor of the casserole.
Spices To keep the smoky flavor, we use smoked paprika, cumin, and dried thyme.
Bread With most bread puddings, you want to use sturdy bread such as sourdough or a baguette-style French or Italian bread. The heartier the bread the better it will stand up to the egg mixture. For the best texture, use day-old or stale bread, or you can pre-toast your bread in the oven before layering it in the pan.
Eggs Along with milk or cream, eggs make up the custard for the dish.
Half and half Used with the eggs to make the custard/filling. You can use whole milk instead.
Cheese we use a sharp yellow cheddar, but you can use any cheese you want.
Salt and pepper to taste

See the recipe card for quantities.

Below is a quick visual on how to make a flavorful smoked sausage strata.

A collage of four cooking steps for making sausage strata.

Step 1. In a large skillet over medium heat, brown the sausage. Remove from the skillet and set aside. Step 2. Add the onions, peppers, and spices, and saute until soft. Step 3. Add the sausage back to the pan and cook for 30 seconds to combine the flavors. Step 4. Prepare the custard: In a large bowl, whisk together the eggs and the half-and-half. Season with salt and pepper.

A collage of four overhead pictures showing how to layer a sausage strata.

Step 5. To your prepared pan, add the bread. Step 6. Top with the sausage mixture. Step 7. Scatter the cheese over the top. Step 8. Pour the custard over the entire dish, gently pressing the ingredients down to soak. Cover with aluminum foil, and let sit for at least 1 hour or overnight.

If preparing the night before, take out your casserole 30 minutes before cooking. Bake in the oven covered for 20 minutes, then uncover and bake an additional 25-35 minutes, or until puffed, golden brown, and somewhat firm in the middle. Allow to sit for 10-15 minutes before slicing.

Expert tip

To avoid a soggy strata, use day-old or stale bread. To speed the process along, preheat your oven to 350°F. Arrange the cut bread pieces in a single layer on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is lightly golden and crisp. Cool the bread for a few minutes before using it in your strata.

Substitutions and variations

Meat As mentioned above, you can use any sausage you want. Smoky sausage varieties include andouille, kielbasa, and chorizo, to name a few. Feel free to substitute ground turkey beef, ham, or even hot dogs! If using raw ground meat, you may need to add additional spices to season the meat when browning. Lastly, try using bacon in place of the sausage or a mixture of the two.
Herbs and spices Go crazy with any combo of dried or fresh herbs and spices. Sage, rosemary, oregano, curry, chili powder- you get the idea!
Bread In place of the bread, try using (thawed) frozen hash browns or tater tots as the "bread" layer.
Veggies As long as you keep the amounts of veggies similar, you can use anything you want. Spinach, broccoli, corn, or asparagus are a few good choices. Whatever you choose, pre-cook them first, and cut them into small pieces so they bake up evenly. If using spinach, drain out any excess water (especially if frozen) so it doesn't water down the strata. If you want to add garlic (we omitted it because the sausage is already heavily flavored), feel free to add a few cloves of minced garlic when sauteeing the veggies.
Cheese Another versatile ingredient, swap out any cheese you want. Mozzarella, gruyère, white cheddar, or smoked gouda would work well.

Angled view of a sausage strata in a red baking dish.

How to serve smoked sausage strata

Sausage strata is good on its own or as part of a simple breakfast, brunch, or a light dinner. For a heartier meal, serve it with roasted vegetables and a side salad.

Keeping leftovers

To store your strata, let it cool completely. Store in the fridge, covered for 3-4 days.

To freeze a baked strata, wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to reheat, place in the oven at 350°F for 15-20 minutes (if thawed) or longer if frozen. For a quick reheat, microwave individual slices for1-2 minutes.

A slice of strata on a plate with a fork to the right.

Kitchen questions

What is a strata?

A stratais a savory casserole dish typically made with layers of bread, eggs, cheese, and other ingredients like vegetables, meat, or herbs. It's similar to a frittata or quiche, but with bread used as the base. Stratas are suited to breakfast, brunch, or even a light dinner.

What is the difference between a strata and a savory bread pudding?

While the two are often used interchangeably and involve the same base ingredients, a strata is more of a layered casserole. In fact, the word "strata" is a Latin-derived word meaning "layer". With bread pudding, you tend to see the ingredients mixed with the custard forming a more pudding-like consistency.

Solid pairings

In case your strata needs a friend.

Ingredients

Makes 10

1 tbsp extra virgin olive oil, plus more if needed
12 ounces smoked sausage such as Andouille cut into ½-¾ inch cubes
1½ cups diced yellow onion (from about 1 medium onion) (½-¾ inch dice)
1½ cups diced green or red bell pepper (from about 1 medium pepper) (½-¾ inch dice)
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp Kosher or fine sea salt, divided
9 large eggs
2 cups (16 ounces) half and half or whole milk
¼ tsp freshly ground black pepper, plus more to taste
10-12 ounces (7-8 cups) crusty bread such as sourdough or a baguette, cut into 1-inch cubes (*see notes)
1½ cups (12 ounces) shredded sharp cheddar cheese
butter or cooking spray for greasing the pan

Equipment

9 x13 baking dish

Method

Butter or spray a 9 by 13-inch baking or casserole dish. Set aside.
In a large pan, heat the oil over medium heat. Add the sausage and cook until lightly browned, 6-7 minutes. Remove the sausage and set aside.
To the same pan, add the onions, peppers, smoked paprika, cumin, thyme, and ¼ teaspoon of salt. Saute until the vegetables are soft (adding more oil if needed), about 5-6 minutes. Return the sausage to the pan, and saute another 30 seconds to combine the flavors. Let cool slightly while you make the custard.
Prepare the custard: In a medium bowl, whisk together the eggs, half and half, the remaining ¼ tsp salt, and pepper until well combined. Set aside.
Prepare the strata: To the prepared baking dish, add the bread in a single layer. Top with the sausage mixture, followed by the cheese. Pour the custard over the entire dish, pressing down gently to allow the bread to soak in the custard. Season with additional pepper if desired over the top. Cover, and allow to sit for at least one hour in the fridge, or up to overnight.
Bake the strata: If making the same day, preheat the oven to 350℉ while the casserole sits. Bake (covered) for 20 minutes. After 20 minutes, remove the cover and continue to bake for an additional 25-35 minutes or until puffed up, golden brown, and slightly firm in the middle. Allow to cool for 10-15 before serving.
**If baking from the night before, remove the strata from the fridge at least 30 minutes before baking. Proceed with the above baking times.

Kitchen notes

To avoid a soggy strata, use day-old or stale bread. To speed the process along, preheat your oven to 350°F. Arrange the cut bread pieces in a single layer on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is lightly golden and crisp. Cool the bread for a few minutes before using it in your strata.
To store your strata, let it cool completely. Store in the fridge, covered for 3-4 days.
To freeze a baked strata, wrap individual portions in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to reheat, place in the oven at 350°F for 15–20 minutes (if thawed) or longer if frozen. For a quick reheat, microwave individual slices for 1–2 minutes.