This Overnight Breakfast Strata with Asparagus and Sausage is entirely prepared the night before, so you can take it out of the fridge, pop it into the oven and be treated with a cheesy, delicious breakfast casserole first thing in the morning.
Packed with savory sausage, tender-crisp asparagus, and layers of crusty bread soaked in a rich egg custard, it’s the perfect make-ahead dish for busy mornings or weekend brunches.
Table of Contents
Strata, casserole, breakfast pudding—no matter what you call it, this strata with asparagus is about to revolutionize the way you brunch.
Just imagine waking up, popping this prepared dish from the fridge into the oven and then kicking back with a cup of coffee. And by “cup of coffee,” I mean “Espresso Chocolate Chip Brownie Cookie.” All that’s left to do is count down the minutes while layers of crusty bread soaked in eggy custard melt together with shredded cheddar, tender asparagus and breakfast sausage crumbles.
Kelly’s Note: Looking to spice up your morning? Swap in chorizo for breakfast sausage to add a smoky kick to every cheesy bite.
Why You’ll Love This Recipe
- Make-ahead.
- Hearty and satisfying.
- Feeds a crowd.
- Customizable.
- It’s impressive enough for entertaining yet simple enough for everyday meals.
- A delicious solution for using up day-old bread!
- Breakfast sausage: It’s easiest to use ground, bulk breakfast sausage because there’s no need to remove any casings and it will break apart and brown easily.
- Unsalted butter: You’ll need just 1 tablespoon of unsalted butter to saute the onion—plus more to grease the baking dish.
- Onion: Make sure the onion is finely diced, so it’ll be evenly distributed throughout the breakfast strata.
- Eggs: You’ll need 8 eggs for the custard base. They bind all the ingredients together while adding richness and structure to each bite.
- Milk: Whole milk will provide a richer, creamier texture to the strata, while non-fat milk offers a lighter option. You can also use half-and-half or a combination of milk and heavy cream for an even richer custard. Dairy-free milk works, too.
- Dijon mustard: The punchy, horseradish bite of Dijon mustard cuts through the richness of the eggs and cheese.
- Cheddar cheese: Feel free to use your favorite cheese blend or swap cheddar for gruyere, fontina, mozzarella or pepper jack. Reserve a portion of the shredded cheese to sprinkle on top of the strata before baking for a golden and cheesy crust.
- Asparagus: You’ll need about one bunch of asparagus. Trim off the ends, then cut into 1-inch pieces. Swap: You can substitute the asparagus with other vegetables like spinach, bell peppers or mushrooms for variety.
- Bread: Choose your favorite type of bread for this strata. White bread provides a classic base, while whole wheat bread adds a nutty flavor and extra fiber. French bread offers a crusty texture that holds up well in the custard. Tip: Using day-old or slightly stale bread works well for strata, as it prevents the dish from becoming too soggy during baking.
See the recipe card for full information on ingredients and quantities.
- Butternut squash breakfast casserole – One of my favorite make-ahead breakfast casseroles uses sage and roasted butternut squash. It’s perfect for Fall.
- Make-ahead strata with bell pepper – This veggie-packed strata variation has diced red and green bell peppers.
- Meat: Opt for any variety of breakfast sausage, such as chicken sausage, or kick up the heat with chorizo. Bacon, ham or even leftover turkey would be delicious, too. Cook and chop or crumble before adding to the casserole.
- Veggies: Feel free to add any other veggies you’d normally include in scrambled eggs or an omelet, like bell peppers, mushrooms, cherry tomatoes or broccoli.
- Prep the baking dish. Grease a 13-by-9-inch baking dish with unsalted butter or cooking spray.
- Cook the sausage. In a large, nonstick skillet, cook the sausage, breaking it apart into crumbles. Spoon the sausage onto a paper towel-lined plate to drain.
- Saute the onion. Add the butter to the skillet and once melted, add the diced onion. Cook for about 5 minutes, until soft. Transfer the onion to a medium bowl and add the sausage to the onion.
- Make the egg mixture. To a separate large bowl, add the eggs, milk, mustard and salt and pepper, whisking thoroughly. Then, stir in the cheese and asparagus.
- Add the bread to the baking dish. Evenly scatter the bread cubes on the bottom of the baking dish. Add the onions and sausage on top of the bread, then pour the egg mixture over everything.
- Refrigerate. Tightly cover the baking dish with plastic wrap and refrigerate overnight (about 8 hours).
- Remove the strata from the fridge, discard the plastic wrap, and let it rest at room temperature for 30 minutes. Allowing the strata to come to room temp before baking ensures even cooking throughout and prevents temperature shock to the dish.
- Bake. Place the strata on a baking sheet and bake it, uncovered, for 35 to 45 minutes in a 350ºF oven, until the eggs are fully cooked. Baking the strata on a baking sheet catches any potential spills and helps promote even browning.
- Use Stale Bread: Stale or day-old bread works best for strata as it absorbs the custard mixture without becoming too soggy. If your bread is fresh, consider cubing it and leaving it out overnight to slightly dry out before assembling the strata.
- Keep an Eye on Bake Time: Oven temperatures may vary, so keep an eye on the strata during baking. It should be golden brown on top and set in the center. If the edges start to brown too quickly, loosely tent the dish with foil to prevent burning.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow the strata to cool completely before transferring it to the refrigerator to prevent condensation and fogginess.
- Freezing: Strata can also be frozen for longer storage. Cut the leftover strata into individual portions and wrap them tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe container or resealable bag and freeze for up to 2-3 months.
- Reheating: To reheat a refrigerated strata, preheat your oven to 350°F. Place the strata in an oven-safe dish and cover it loosely with foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. For frozen strata, allow it to thaw in the refrigerator overnight before reheating following the same instructions. For quick reheating, place individual portions on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes until heated through.
Serve this breakfast casserole with asparagus alongside breakfast sausage or bacon and fruit salad for a well-rounded meal. Here are a few more ideas:
- Healthy Green Smoothies
- Ham and Cheese Egg Cups
- The Best Crispy Hash Browns
- Extra Crispy Roasted Potatoes
Frequently Asked Questions
Strata has to sit overnight so the bread has a chance to thoroughly absorb the egg-milk mixture, like a sort of breakfast bread pudding.
Yes, you can prepare the strata on the same day if needed. Simply follow the recipe instructions, layering the ingredients in the baking dish. Instead of refrigerating overnight, let it sit at room temperature for about 30 minutes to allow the bread to soak up the custard mixture. Then, bake according to the recipe until the eggs are fully cooked and the top is golden brown. While the texture and flavor may not be as developed as when it’s allowed to sit overnight, it will still be delicious and convenient for when you’re short on time.
The strata should soak overnight, or for up to 8 hours. However, I don’t recommend soaking it for much longer than that, as extended soaking may cause the strata to become overly soggy or mushy.
You can freeze cooked pieces of strata (wrapping them in plastic and placing them into a zipper-lock bag), but should not freeze uncooked strata.
- Cinnamon French Toast Muffins
- Pumpkin Spice Waffles
- Overnight French Toast Bake
- Apple Cinnamon Roll Bake
- Everything Bagel Breakfast Pizza
Ingredients
- 1 pound bulk ground breakfast sausage (See Kelly’s Notes)
- 1 Tablespoon unsalted butter, plus more for greasing pan
- 1 cup diced onion
- 8 large eggs
- 2 1/2 cups whole or non-fat milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 10 asparagus spears, ends discarded and spears cut into 1-inch pieces
- 1/2 pound white, whole wheat or French bread, cut into 1-inch cubes (about 7 cups)
Instructions
- Grease a 13-by-9-inch baking dish with unsalted butter. Set aside.
- In a large nonstick pan set over medium heat, cook the breakfast sausage, breaking it apart into crumbles. Remove it to a paper towel-lined plate and drain any drippings from the pan.
- Add 1 tablespoon of unsalted butter to the pan. Once the butter has melted, add the diced onion and cook, stirring occasionally, until it’s soft and translucent, 3 to 5 minutes.
- Transfer the onion to a medium bowl then stir in the cooked sausage.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Stir in the cheese and asparagus.
- Scatter the bread cubes evenly in the greased baking dish, then top the bread with the sausage mixture and asparagus. Pour the egg mixture over the layers of bread and sausage. Cover the dish securely with plastic wrap and refrigerate it overnight, or for about 8 hours.
- Remove the strata from the fridge, discard the plastic wrap, and let it rest at room temperature for 30 minutes.
- Preheat the oven to 350ºF. Place the strata on a baking sheet and bake it, uncovered, for 35 to 45 minutes, until the eggs are fully cooked. Let the strata rest for 5 minutes before slicing and serving.
Kelly’s Notes
- Opt for any variety of breakfast sausage, such as chicken sausage, or kick up the heat with chorizo.
- Feel free to add any other veggies you’d normally include in scrambled eggs or an omelet, like bell peppers, mushrooms, cherry tomatoes or broccoli.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of JustaTaste.com.
Can you make this in muffin pans? If so, would you change the ingredients at all?
Thanks!
Hi Shelley – Iโve never made this recipe as muffins so, unfortunately, Iโm not sure the exact bake time or what the results would be. Let me know if you give it a shot!
Kelly—Can this be made 2-3 days in advance and kept overnight in ref?
Hi Terri – Up to 2 days in advance should be fine. Enjoy!
Served this for breakfast and everyone loved it.
This is a fantastic recipe! So many times these casseroles are super heavy and greasy – this is delicious and the asparagus look beautiful on top. Made this for Mother’s Day today and it was a huge hit. The best breakfast casserole we have made…Thanks for the recipe!
Awesome! So glad you enjoyed the recipe!
I’ve always loved a good strata, and I prefer savory over sweet for breakfast. These flavors go well with lots of different vegetables so you can throw in whatever’s in season.
This is perfect for brunch!! YUM :)
During the summer, we have a lot of overnight guests at our cottage in Maine. This would be a perfect breakfast to serve before heading out on the lake.
This looks perfect for when my family comes up! Btw I bought your dummies book and you are the reason I finaly launched my blog. You said something in an interview that got me moving. Something about, don’t wait until everything is perfect, to start your blog… just do it.
This looks like the perfect breakfast to feed a crowd!
Wowzers. What a gorgeous casserole! My whole face wants to just dive right in.
I am so trying this!! I love statas and my hubby goes crazy for breakfast food. He’ll love this….
I love stratas and this looks so scrumptious, Kelly! Wonderful for overnight guests. Thanks for sharing!
Weekend mornings are so much better with beautiful dishes like this! Love this strata, Kelly!
Brunch is such a cool time to eat, a little later so more of an appetite but not quite having to wait until lunch :) This is a perfect example of easy peezy but maximum taste!
This looks great! Love the fact that you can get it ready the day before!
Sounds delicious, Kelly. I love veggies added to breakfast and I think the asparagus is perfect for this breakfast strata.
Yum, this looks and sounds totally delicious!
What a great idea! Breakfast is so hard to time because everything takes a different amount of time to cook. So, you are either having people eat in rotation as each pancake or waffle is completed, or you are eating together food that has been sitting out. This recipe reduces the timing stress immensely!
I couldn’t agree more, Dawn! This strata makes entertaining super easy and guarantees that everyone’s digging in at the same time. Enjoy!