Overnight Breakfast Strata

• Bread: Day-old crusty bread is best for making a strata. When eggs bake they release a lot of liquid, and chunks of crusty bread soak that liquid up, giving the casserole its chewy, hearty texture. Sourdough and French bread are my personal favorites. I’d avoid very soft sandwich bread, which doesn’t have the structure to hold up overnight and can turn gummy by morning. Stick with something crusty and sturdy. If your bread is fresh, cube it and leave it uncovered on the counter for a few hours or even overnight to dry out.
• Sausage: I like to use a pork breakfast sausage that already has seasonings added, like sage and thyme. Ground turkey, ground chicken or ground beef all work too. Looking to spice things up? Swap in chorizo for a smoky kick. If using pre-cooked meat like chopped ham or shredded rotisserie chicken, just mix it with the sautéed onion before layering it into the dish.
• Asparagus: Cut into one-inch pieces, they cook through perfectly during baking and stay tender-crisp. Trim the woody ends by snapping or cutting off the bottom inch or two where the stalk naturally bends. Asparagus is my go-to for spring and Easter brunch but this casserole is endlessly adaptable. Bell peppers, mushrooms, spinach, broccoli or cherry tomatoes all work well. Just make sure any vegetables with high water content like spinach, mushrooms or zucchini are sautéed first to release excess moisture. Raw wet vegetables will make the whole casserole soggy.
• Dijon mustard: You won’t taste mustard, but it adds a savory depth that makes the whole casserole taste more complex and will have guests asking what your secret is.
• Cheddar cheese: I love the flavor of sharp cheddar in this breakfast strata, but pepper jack, smoked gouda or Parmesan would all be delicious, too. Use whatever cheese you love most. Freshly shredded from a block melts better than pre-shredded from a bag.
• Eggs + milk: You’ll need 8 eggs and whole milk to form the custard. I prefer whole milk for the richest result and because that’s what I keep in my fridge. Some strata recipes call for half-and-half, but I find it makes the texture too firm. You can use 2% or 1% milk, but I’d skip non-fat as the custard will be noticeably less rich.

See the recipe card for full information on ingredients and quantities.

Start by greasing your 13×9-inch baking dish with butter. I like to use this deep ceramic baking dish or this glass dish. Next, brown the breakfast sausage in a large nonstick pan over medium heat, breaking it into small crumbles as it cooks. Transfer to a paper towel-lined plate to drain, then use the same pan to soften the diced onion in a tablespoon of butter until soft and translucent, about 3 to 5 minutes.

As that cooks, whisk together the eggs, milk, Dijon mustard, salt and pepper in a large bowl. Stir in the shredded cheddar and asparagus pieces.

Now it’s time to assemble. Scatter the bread cubes evenly across the bottom of the prepared dish and top with the cooked sausage and onions. Pour the custard slowly and evenly over everything, then gently press the bread down with a spatula to help it start absorbing the liquid. You want every piece of bread to be coated.

Cover tightly with plastic wrap and slide the whole prepared dish into the fridge. Which brings us to the most important step of all…

Success Tip: Make It Ahead

While you can assemble and bake this strata the same day, I’d strongly encourage you not to if you have the time. The overnight rest in the fridge isn’t just about convenience. As the dish sits, the bread slowly absorbs the egg custard all the way through and the sausage and asparagus flavors meld into every layer. Plan ahead and you’ll taste the difference.

The next morning: Pull the casserole from the fridge and let it sit at room temperature for 30 minutes while the oven preheats to 350°F. Don’t skip this! A casserole straight from the fridge to the oven can cook unevenly, with the edges setting before the center catches up. Place the dish on a baking sheet and bake uncovered for 35 to 45 minutes until the eggs are fully set and the top is deeply golden.

You’ll know it’s done baking when a knife inserted into the center comes out clean and the top is golden brown with no jiggly spots. Let it rest for 5 minutes before slicing and serving, preferably alongside my all-time favorite fruit salad!

Round Out Your Brunch Spread

This strata is hearty enough to anchor a full brunch spread on its own, but if you’re feeding a crowd or want to round things out, here’s what I love alongside it:

• Coffee Cake Muffins
• Homemade Overnight Cinnamon Rolls
• Oven Baked Bacon
• Ham and Cheese Egg Cups
• Crispy Hash Browns