If you’re on the hunt for a breakfast or brunch dish that delivers big on flavor and comfort, you absolutely need to try this Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe. It’s the kind of hearty, soul-warming casserole that feels like a warm hug on a plate, packed with savory Italian sausage, meaty mushrooms, and sun-dried tomatoes that bring a burst of tangy sweetness. Layered with tender bread cubes soaked overnight in a creamy egg custard and loaded with melty Asiago and Fontina cheeses, every bite is a perfect balance of textures and rich, rustic flavors. This strata isn’t just a meal, it’s a celebratory slice of Tuscany right at your table.
Ingredients You’ll Need
Gathering your ingredients for the Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe is wonderfully straightforward, yet each component plays an essential role. Together, they build layers of flavor, texture, and color that make the dish truly shine.
- 3½ cups Italian Bread, cubed: Choose a crusty loaf for a sturdy base that soaks up the custard perfectly without turning mushy.
- 2 tablespoons olive oil: Adds a fragrant, fruity richness to the sautéed sausage and shallots.
- 16 ounces Italian sausage: The star protein, bringing savory spices and a juicy bite to the strata.
- 1 shallot, finely diced: Soft and sweet, offering a gentle allium note that elevates the sausage mixture.
- Salt and pepper: Essential seasoning to balance and enhance all the flavors.
- 2 teaspoons Tuscan seasoning: A blend of herbs that gives the dish its unmistakable rustic Italian charm.
- 2 tablespoons butter: For sautéing mushrooms and adding that silky mouthfeel.
- 8 ounces mushrooms, sliced: Earthy and tender, mushrooms provide a meaty counterpart to the sausage.
- 1 cup sun-dried tomatoes, drained: Bursting with sweet and tangy notes, they add vibrant color and depth.
- 8 eggs: The custard base ingredient that binds everything together with creamy richness.
- 2 cups half and half: Provides a luscious texture to the custard without being too heavy.
- 2 cups shredded Asiago cheese: Offers a sharp, nutty flavor that melts beautifully into the strata layers.
- 2 cups shredded Fontina cheese: Adds a mild, buttery creaminess to balance out the sharpness of Asiago.
How to Make Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe
Step 1: Prepare the Bread Base
Start by tossing those cubed Italian bread pieces into a large bowl. It’s important to use a hearty Italian loaf because it will soak up the egg custard without getting soggy. Evenly grease a 9 x 13 pan to make sure your strata comes out effortlessly after baking. Setting this stage right is key to a perfect strata.
Step 2: Cook the Sausage Mixture
Heat up the olive oil in a skillet on medium. Add the Italian sausage, shallots, and Tuscan seasoning. Stir them around until the sausage is cooked through and no longer pink. Season with salt and pepper to your liking. This fragrant blend forms the meaty backbone of your dish, infusing the bread with its delicious juices.
Step 3: Sauté the Mushrooms
In the same skillet, melt butter then add the sliced mushrooms. Cook them until all the liquid they release has evaporated, leaving tender, richly flavored mushrooms. Mushrooms bring a wonderful earthy contrast that rounds out the sausage’s boldness perfectly.
Step 4: Combine Ingredients
Dry your sun-dried tomatoes and add them to the bread, sausage, and mushroom mixture. Next, sprinkle in the shredded Asiago and Fontina cheeses and give everything a good stir so all the flavors start to marry in one bowl. The cheeses create luscious layers of gooey, melty goodness in every bite.
Step 5: Create the Egg Custard and Assemble
Whisk together the eggs and half and half until smooth. Pour this mixture slowly over your bread filling in the prepared pan. Give everything a gentle push down to ensure the custard reaches every nook and cranny of the bread cubes. Cover it up and refrigerate overnight so the bread soaks up all that creamy custard—this step is the secret to the strata’s tender texture and rich flavor.
Step 6: Bake to Perfection
Remove your strata from the fridge about 30-60 minutes before baking to take the chill off. Preheat your oven to 350°F. Bake uncovered for 60 minutes until the center is firmly set. If the top begins to brown too quickly, tent it with foil to prevent burning. Let the baked strata rest for 15 minutes before slicing—it will hold together beautifully and the flavors will have a moment to settle and deepen.
How to Serve Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe
Garnishes
Adding fresh garnishes really takes this hearty strata to the next level. A sprinkle of chopped fresh basil or flat-leaf parsley adds a burst of color and a fresh herbal note that brightens the rich flavors. For an extra touch, grate a bit more Asiago on top or drizzle with a little high-quality balsamic glaze for a subtle sweet tang that complements the sun-dried tomatoes perfectly.
Side Dishes
This strata is a full meal on its own but pairs beautifully with simple sides that add balance. A crisp mixed green salad dressed lightly with lemon vinaigrette cuts through the richness. Roasted asparagus or sautéed spinach bring a touch of earthiness that echoes the mushrooms. Fresh fruit or a citrusy fruit salad also provide a refreshing counterpoint, making your meal feel complete and thoughtfully composed.
Creative Ways to Present
For a brunch buffet or special occasion, cut the strata into neat squares and serve on a rustic wooden board with small bowls of additional garnishes like chopped herbs, grated cheese, and sliced sun-dried tomatoes. You can also serve individual portions in small ramekins for an elegant, cozy presentation. Wrapping each serving with a sprig of fresh rosemary or thyme adds a lovely aromatic flourish that will impress guests without much extra effort.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe, they store beautifully in the refrigerator for up to 3 days. Cover the strata tightly with plastic wrap or foil and keep it chilled. This makes for quick and delicious next-day breakfasts or lunches that reheat just as well.
Freezing
You can freeze the strata before baking by assembling it in a freezer-safe dish and covering it securely with foil and plastic wrap. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed. This is a fantastic way to have a convenient, make-ahead meal ready for busy mornings or unexpected guests.
Reheating
Reheat leftover strata slices in a 350°F oven for about 15-20 minutes until warmed through and the cheese is melting delightfully. You can also microwave individual portions but be aware the crust may lose some crispness. A quick oven reheat will refresh that just-baked texture that makes the dish so special.
FAQs
Can I use other types of bread for this strata?
Absolutely! While Italian bread is traditional and ideal because of its texture and flavor, sturdy breads like sourdough or French baguette also work well. Just ensure the bread is a day or two old for better soaking ability.
What can I substitute for the Tuscan seasoning?
If you don’t have Tuscan seasoning on hand, a mix of dried rosemary, thyme, oregano, and basil works beautifully to mimic those herbal notes that define Tuscany’s flavors.
Is it necessary to refrigerate the strata overnight?
Refrigerating overnight lets the bread soak up the custard fully, which results in a tender, custardy texture. If you’re short on time, a few hours may suffice but overnight is highly recommended for the best results.
Can I make this recipe vegetarian?
Yes! Simply omit the sausage and add extra mushrooms, maybe some cooked lentils or plant-based sausage alternatives for protein. Boost herbs and seasoning to keep the dish flavorful and hearty.
How long does the strata keep after baking?
Once baked, the strata can be kept covered in the refrigerator for 2 to 3 days. Consume within this timeframe for the best taste and texture.
Final Thoughts
This Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe has a way of turning a simple leisurely breakfast or brunch into an extraordinary, flavor-packed experience. Every bite is a loving nod to rustic Italian cuisine, celebrating bold seasonings, rich cheeses, and comforting textures. Don’t hesitate to make it part of your meal rotation—it’s easy to prepare, satisfying beyond words, and always a crowd-pleaser. Once you try it, I’m sure it will become a beloved recipe in your kitchen too!
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Tuscan Sausage and Mushroom Strata with Sun-Dried Tomatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 11 hours 25 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Italian
Description
This savory Tuscan Strata combines Italian sausage, mushrooms, sun-dried tomatoes, and a blend of Asiago and Fontina cheeses baked into a rich egg and half-and-half custard soaked into cubed Italian bread. Perfect for a make-ahead breakfast or brunch, this dish is refrigerated overnight to allow the flavors to meld and the bread to absorb the custard, resulting in a deliciously tender and flavorful bake.
Ingredients
Bread & Oil
- 3½ cups Italian Bread, cubed (approximately ½ large loaf)
- 2 tablespoons olive oil
Sausage & Vegetables
- 16 ounces Italian sausage
- 1 shallot, finely diced
- salt and pepper, to taste
- 2 teaspoons Tuscan seasoning
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 cup sun-dried tomatoes packed in oil, drained and patted dry
Egg Mixture & Cheese
- 8 eggs
- 2 cups half and half
- 2 cups shredded Asiago cheese
- 2 cups shredded Fontina cheese
Instructions
- Prepare Bread and Pan: Place the cubed Italian bread into a large mixing bowl. Grease a 9 x 13-inch baking pan with oil or butter and set it aside to be used later.
- Cook Sausage Mixture: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, finely diced shallot, and Tuscan seasoning. Sauté until the sausage is fully cooked and no longer pink, stirring to break up the meat. Season with salt and pepper to taste. Once cooked, transfer the sausage mixture to the bowl with the cubed bread.
- Sauté Mushrooms: Return the skillet to the stovetop and melt the butter over medium heat. Add the sliced mushrooms and sauté until all liquid has evaporated and the mushrooms are tender. Add the mushrooms to the bowl with bread and sausage mixture.
- Add Remaining Ingredients: Pat the sun-dried tomatoes dry to remove excess oil and add them to the bread mixture. Then add the shredded Asiago and Fontina cheeses. Stir all ingredients well to combine evenly. Transfer the mixture into the prepared baking pan.
- Pour Egg Mixture: In a separate bowl, whisk together the eggs and half and half until fully blended. Slowly pour this egg custard over the bread mixture in the pan, making sure to saturate all the bread cubes. Cover the pan with plastic wrap or foil and refrigerate overnight (approximately 8-12 hours) to allow the bread to soak up the custard.
- Bake the Strata: Remove the strata from the refrigerator 30 to 60 minutes before baking to come closer to room temperature. Preheat the oven to 350°F (175°C). Remove the cover and bake the strata uncovered for about 60 minutes, or until the center is set and no longer jiggly. If the top begins to brown too much before the center is cooked through, tent aluminum foil over the pan to prevent burning.
- Rest and Serve: Once baked, let the strata rest for 15 minutes before slicing. This helps the custard set further for clean slices. Serve warm and enjoy this hearty Tuscan-inspired breakfast casserole.
Notes
- For best results, use a flavorful day-old Italian bread to absorb the custard better.
- Allowing the strata to chill overnight improves texture and flavor infusion.
- If sun-dried tomatoes are packed in oil, patting them dry prevents excess oiliness in the dish.
- Covering the strata with foil during baking prevents the top from over-browning.
- Leftovers can be refrigerated for 3-4 days and reheated gently.
- Freeze portions for up to 1 month for convenient future breakfasts.
