This Sausage and Egg Casserole is like a supreme pizza transformed into a cheesy breakfast bake! It's loaded with with veggies, italian sausage, pepperoni, eggs and three types of cheeses! This crowd pleasing dish is simple to prepare, can be made in advance and is easily customizable! It's a kid-friendly recipe that is guaranteed to become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1PoundSweet Italian Sausage(about 5 if using links, casings removed) (SEE NOTES)
½heaping CupPepperoni – diced (about 2 ounces)
3Cups + 3 TBS Whole Milk- DIVIDED
1Loaf Brioche – cut into ¾’’ cubes (about 3/4 pound) (SEE NOTES)
1CupGruyere Cheese – shredded (about 3 ounces)
1CupAged White Cheddar – shredded (about 3 ounces)
½CupScallions – thinly sliced
8ouncesBurrata Cheeseor Fresh Mozzarella
Optional for topping: Sliced Olives, Sliced Scallions, Quartered Pepperoni
Cook the sausage and veggies: In a large skillet, heat olive oil over medium-high heat until shimmering. Add in the onion, peppers and season generously with salt and pepper. Cook, stirring occasionally until softened, about 6 minutes. Add in the sausage and cook, breaking up any large pieces with the back of a spoon, until no longer pink, about 8 minutes. Stir in the pepperoni and season again with salt and pepper to taste. Remove from heat and let cool completely.
Grease a 9x13’’ baking dish with non-stick cooking spray. Set aside.
Prepare the egg custard: In a medium bowl, beat the eggs with 3 cups milk, mustard, heaping ¼ teaspoon pepper, and 1 teaspoon of salt. Set aside.
Mix the filling: In a large bowl, add the bread, cooled sausage mixture, both shredded cheeses and scallions. Gently mix together.
Transfer to pan: Pour the bread mixture into the prepared baking dish and use a large wooden spoon to evenly distribute bread in dish.
Add the egg custard: Pour the egg mixture evenly over the bread. Use a wooden spoon if necessary to push down the bread and filling to that it is mostly submerged in egg mixture.
Chill: Cover the baking dish with plastic wrap and refrigerate. For best results, refrigerate at least 6 hours and up to 24 hours.
Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata and brush the top with remaining 3 tablespoons of milk.
Bake, uncovered, for 45 minutes (SEE NOTES). Remove the strata from the oven and break the burrata over the top of the strata, evenly distributing it. Return to the oven and bake an additional 15-20 minutes, or until the strata is just set and the cheese is bubbly.
Serve: Remove from the oven and set aside to cool for 10 minutes before garnishing as desired and serving. Enjoy!
I used ground sweet Italian sausage, but you can use whatever type or flavor of sausage you prefer. If using sausage links, make sure you remove them from their casings before proceeding with the recipe.
You can substitute challah for the brioche bread. If you can’t find brioche or challah, you can substitute any type of bread you would like. However, for the most luxurious, rich mouthfeel I suggest a buttery bread similar to brioche or challah, such as potato bread or even Hawaiian rolls.
Make sure your bread is stale and at least a day old! Fresh bread will completely disintegrate into the egg and milk mixture! However, if all you have is fresh bread, don’t worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
If the top of your breakfast strata starts to brown before the strata is set, you can lightly tent the strata with foil while baking. Just make sure to remove the foil from the strata and bake uncovered after you add the burrata cheese.
If you aren’t crazy about burrata, you can either nix it completely from the recipe or substitute whole milk ricotta, fresh mozzarella, or a mixture of both!
Nutritional information is an approximation based upon 8 servings. Exact nutritional information will depend upon brands used and precise measurements.