Strata is the plural of stratum, and whether we’re talking about rocks or recipes, it refers to layering. Here, it is a breakfast casserole layered and bound with custard, almost like a savory bread pudding. What’s great about a strata is that it should be prepared and refrigerated the night before. The next morning, all you need to do is let it come to room temperature on the counter and bake. I’ve used fresh sage, an herb with soft, fuzzy gray-green leaves and a slightly bitter finish, to complement the flavor of the sausage and create another layer of flavor. It goes well with poultry, pork, and veal. Look for fresh bunches with no bruising and a clean, pungent aroma.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Brush a large gratin dish with some of the oil.
Step 2
To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
Step 3
To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
Step 4
Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Step 5
Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
Step 6
Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.
