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
Scale
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.
