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Overnight breakfast strata with sausage and asparagus in a 9x13 baking dish.

Overnight Breakfast Strata (Sausage and Asparagus)

This overnight breakfast strata is loaded with savory sausage, asparagus and melted cheddar in a rich, custardy bread base. Assemble it the night before and all you have to do in the morning is preheat the oven.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

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. 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.

Notes

  • Any bulk ground breakfast sausage works here. Sage pork sausage is my personal favorite. Swap in chicken sausage for a lighter option, chorizo for a smoky, spicy kick, or use pre-cooked meat like chopped ham or shredded rotisserie chicken. Just mix it directly with the sautéed onion before layering.
  • 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. Just make sure any high-moisture vegetables like spinach, mushrooms or zucchini are sautéed and well drained first. Raw wet vegetables will make the whole casserole soggy.
  • Day-old crusty bread is best. Sourdough and French bread are my personal favorites. If your bread is fresh, cube it and leave it uncovered on the counter for a few hours or overnight to dry out. Avoid very soft sandwich bread. It doesn't have the sturdy structure to hold up overnight and tends to turn gummy by morning.
  • To freeze: Assemble the strata, cover tightly with plastic wrap and then a layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then let it sit at room temperature for 30 minutes before baking as directed. The strata may need an extra 10 to 15 minutes of bake time straight from frozen.
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