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Breakfast Strata with Sausage and Mushrooms

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Breakfast Strata with Sausage and Mushrooms is a savory, make-ahead breakfast casserole made with day old bread, eggs, cheese, sausage and mushrooms.

Breakfast Strata

Breakfast Strata with Sausage and Mushrooms

Overnight breakfast strata is excellent for brunch with friends, holidays or as a special breakfast for your family. It’s hearty and comforting, and you can make it with just about anything—use your imagination! For more holiday breakfast and brunch casseroles, try this Crustless Sausage and Spinach QuicheBacon, Spinach Breakfast CasseroleSpinach, Feta, and Artichoke Breakfast Bake, and Sausage, Cheese, and Veggie Egg Bake.

Why This Breakfast Strata Recipe Works

  • Healthy: This high-protein strata has over 24 grams of protein and under 300 calories per serving.
  • Versatile: You can switch up the ingredients if you’re missing an item or not a fan of something. Enjoy whatever flavor combination you come up with!
  • Easy to Meal Prep: Since the strata has to sit overnight, you prep everything a day in advance and only have to bake it the day you’re serving it.
  • Perfect Any Time of Day: Although it’s called a “breakfast” strata, it’d also be good for lunch or dinner since it’s so filling.
eggs, day old bread, sausage and mushrooms

Breakfast Strata Ingredients

  • Bread: Cut eight ounces of wheat ciabatta, sourdough, Italian, or French bread into one-inch cubes.
  • Sausage: Remove the casings from turkey or chicken sausage before cooking.
  • Milk: Use skim milk to reduce the calories.
  • Cheese: Shredded cheddar, grated parmesan
  • Eggs: Use 10 large eggs.
  • Green Onions: Chop a half cup of green onions.
  • Mushrooms: Slice a cup of white button or baby bella mushrooms.
  • Seasoning: Paprika, salt, pepper

How to Make Breakfast Strata

  1. Toast the bread on a baking sheet for eight minutes in a 400°F oven.
  2. Brown the sausage in a skillet on medium-high heat.
  3. Milk Mixture: Whisk the milk, cheddar, eggs, parmesan, paprika, salt, and pepper in a large bowl. Add the bread, sausage, green onions, and mushrooms, tossing well to coat.
  4. Refrigerate: Transfer the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover the dish with foil and refrigerate for eight hours or overnight.
  5. Bake: The next morning,uncover the casserole and bake at 350°F for 50 minutes until slightly browned.


  • Not a mushroom lover? Swap out the mushrooms for asparagus or bell peppers.
  • Meat: Replace sausage with diced ham or cooked bacon.
  • Vegetarian Breakfast Strata: Omit the meat.
  • Cheese: Make it with any cheese you like, such as Gruyere or mozzarella.
  • Milk: Swap fat-free milk with 2%.

How to Make Ahead

This sausage and mushroom strata recipe is perfect for entertaining because you prepare everything the night before and let it sit overnight in the refrigerator. Pop it in the oven the next morning, and breakfast is done.


This easy breakfast strata reheats well, so it’s great to bake on a Sunday and have in the fridge for quick meals throughout the week. It’ll last up to four days and can be microwaved until warm.

You can freeze cooked strata for up to three months, but the USDA states that uncooked strata shouldn’t be frozen.


What does strata mean in food?

A breakfast strata is like a savory French toast. Strata means “layers,” and a strata casserole contains layers of bread, eggs, cheese, and other fillings.

Why does strata have to sit overnight?

Letting strata sit overnight allows the milk and eggs to soak into the bread, making it softer. If you don’t have a full 8 hours, you could let it sit for a few hours less.

Breakfast Strata

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Breakfast Strata Recipe with Sausage and Mushrooms

5 from 15 votes
Breakfast Strata with Sausage and Mushrooms is a delicious make-ahead breakfast casserole made with day old bread, eggs, cheese, sausage and mushrooms.
Course: Breakfast, Brunch
Cuisine: American
Breakfast Strata
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 8 servings
Serving Size: 1 slice



  • 8 oz wheat ciabatta bread, or sour dough, cut into 1-inch cubes
  • 12 oz turkey breakfast sausage, or chicken sausage, casings removed
  • 2 cups fat-free milk
  • 1-1/2 cups reduced-fat shredded sharp cheddar cheese, 4 ounces
  • 10 large eggs
  • 1/2  cup  chopped green onions
  • 1 cup sliced mushrooms
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 2 tbsp grated Parmesan cheese


  • Preheat oven to 400F.
  • Arrange bread cubes on a baking sheet. Bake at 400° for 8 minutes or until toasted.
  • Heat a medium skillet over medium-high heat. Add sausage to pan; cook 7 minutes or until browned, stirring to crumble.
  • Combine milk, cheese, eggs, Parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk.
  • Add bread, sausage, scallions and mushrooms, tossing well to coat bread. Spoon mixture into a 13×9-inch baking dish. Cover and refrigerate 8 hours or overnight.
  • When ready to bake, preheat oven to 350°F.
  • Uncover the casserole.
  • Bake at 350F° for 50 minutes or until set and lightly browned.
  • Cut into 8 pieces; serve immediately.

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Serving: 1 slice, Calories: 289 kcal, Carbohydrates: 18.2 g, Protein: 24.3 g, Fat: 12.4 g, Saturated Fat: 1.8 g, Cholesterol: 86.7 mg, Sodium: 355 mg, Fiber: 1.3 g, Sugar: 0.6 g