Sausage Strata

Breakfast foods are some of our favorite foods and our Sausage Strata recipe is hard to beat! This super simple strata is so comforting, delicious and can feed between 8 and 10 people! Our strata is also a favorite because you can make it the night before and just pop it in the oven before you’re ready to serve it! We make this recipe whenever we have overnight guests over, but especially when during the…

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Sausage strata recipe in a dish with a scoop out.

Breakfast foods are some of our favorite foods and our Sausage Strata recipe is hard to beat! This super simple strata is so comforting, delicious and can feed between 8 and 10 people! Our strata is also a favorite because you can make it the night before and just pop it in the oven before you’re ready to serve it!

We make this recipe whenever we have overnight guests over, but especially when during the holidays. It’s one of the best Christmas morning breakfasts you could ask for!

What is a Strata?

A strata is a layered egg casserole, usually involving layers of bread with some sort of filling between the layers. It’s most popular as a brunch dish and is similar to a bread pudding, but more often made savory (like our recipe today!).

How to Make Our Sausage Strata Recipe

Ingredients

Ingredients to make our Sausage  Strata recipe.

Process

  1. Place a large skillet over heat. Add oil and brown sausage, breaking it up as it cooks.Transfer sausage to bowl and set aside.
  2. Add more oil to skillet and sauté onion and garlic. Season with salt and pepper.
Cooking breakfast sausage in a skillet.
Onions and garlic cooking in a skillet.
  1. Add spinach and continue to sauté until spinach wilts.
  2. Pour onion mixture into bowl with sausage and set aside.
Sausage and spinach and other ingredients for the filling of a strata.
  1. Grease baking dish with butter.
  2. In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
A greased baking dish.
Eggs and cream whisked together in a bowl.
  1. Add half bread pieces into the bottom of the baking dish in an even layer.
  2. Top with half the sausage, spinach and onion mixture.
Torn bread in a baking dish for the base layer of a strata.
Process of layering the sausage strata recipe in a baking dish.
  1. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
  2. Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
Process of layering the sausage strata recipe in a baking dish.
Process of layering the sausage strata recipe in a baking dish.
  1. Tightly cover strata with foil and refrigerate overnight (or at least one hour).
Sausage strata wrapped in foil to be baked.
  1. Preheat oven. Bake covered strata in oven. Uncover and continue to bake until the top has browned and slightly crisped at the edges and the center has just set. Cool strata for several minutes, top with remaining green onion and serve.
Baked sausage strata  in a dish.

Tools You Will Need

Variations

We love recipes like this Sausage Strata because there are endless flavor possibilities! Below we have some different ingredients that would taste delicious in our strata!

  • Different cheeses to use: fontina, gruyere, comte, havarti, gouda
  • Protein alternatives: crumbled bacon, diced ham, turkey breakfast sausage, diced and sautéed tofu
  • Vegetables to add: sautéed mushrooms, kale, bell peppers, asparagus
Sausage strate recipe in a baking dish with green onions on the side.

Tips and Tricks for Sausage Strata Success

  • We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.
  • Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
  • Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.

Make Ahead and Freezing Our Sausage Strata Recipe

Make Ahead

Our recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. This also makes this dish perfect for holidays, overnight guests and busy brunches.

Freezing

A whole strata can be frozen, after it’s baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.

Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).

Sausage strata recipe being served onto plates.

More Tasty Breakfast Recipes You Will Love

Sausage strata recipe in a baking dish with a scoop out.
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Sausage Strata

A rich and delicious Sausage Strata that everyone will love! This easy recipe is perfect makes enough to feed a crowd and can be made the night before, for a simple wake and bake breakfast or brunch the next day!
Course Breakfast, brunch
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 797kcal

Ingredients

  • 4 tablespoons neutral oil, divided
  • 16 ounces breakfast sausage
  • ½ diced yellow onion
  • 2 minced garlic cloves
  • 4 ounces baby spinach
  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 4 tablespoons unsalted butter, softened and divided
  • 22 ounces Italian loaf, torn into pieces
  • 8 ounces shredded white cheddar cheese
  • 2 sliced green onions, divided
  • salt and pepper to taste

Instructions

  • Place a large skillet over medium heat. Add oil and brown sausage, breaking it up as it cooks, about 3 to 4 minutes. Transfer sausage to bowl and set aside.
  • Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
  • Add spinach and continue to sauté until spinach wilts, 2 minutes.
  • Pour onion mixture into bowl with sausage and set aside.
  • Grease 9"x13" baking dish with 2 tablespoons butter.
  • In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
  • Add half bread pieces into the bottom of the baking dish in an even layer. Top with half the sausage, spinach and onion mixture. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
  • Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
  • Tightly cover strata with foil and refrigerate overnight (or at least one hour).
  • Preheat oven to 375˚F. Bake covered strata in oven for 30 minutes. Uncover and continue to bake for an additional 15 to 20 minutes or until the top has browned and slightly crisped at the edges and the center has just set.
  • Cool strata for 10 to 15 minutes, top with remaining green onion and serve.

Notes

Tips and Tricks for Strata Success
  • We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.
  • Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
  • Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.
Make Ahead and Freezing Our Strata Recipe
Make Ahead
Our recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. This also makes this dish perfect for holidays, overnight guests and busy brunches.
Freezing
A whole strata can be frozen, after it’s baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.
Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).

Nutrition

Calories: 797kcal | Carbohydrates: 36g | Protein: 23g | Fat: 63g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 239mg | Sodium: 1087mg | Potassium: 430mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2204IU | Vitamin C: 5mg | Calcium: 225mg | Iron: 3mg

The post Sausage Strata appeared first on Spoon Fork Bacon.

The BEST Buttermilk Pancakes

No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges. Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple,…

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Buttermilk Pancake recipe with syrup poured on top.

No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges.

Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple, filling, and incredibly delicious breakfast. And if you want to enjoy these pancakes any day of the week, make extras and freeze them. They’re perfect for warming up in the toaster for a 5-minute breakfast on a busy morning!

Why We Love These Buttermilk Pancakes

  • They’re extra light and fluffy.
  • The buttermilk adds the perfect amount of tang, perfectly balanced by a light sweetness.
  • You can easily freeze any extras for a quick and delicious weekday morning breakfast!
  • Super versatile! Keep everyone happy by using various add-ins like blueberries, chocolate chips, or bananas and cinnamon!
Buttermilk pancake bite on a fork with syrup poured over it.

How to Make the BEST Buttermilk Pancakes

Ingredients

Process

1.Place all of the dry ingredients into a mixing bowl and whisk together until combined.

2. Add all remaining ingredients, except for the 3 tablespoons of (un-melted) butter.

Dry ingredients for buttermilk pancakes whisked together.
Buttermilk pancakes wet ingredients into dry.

3. Whisk the wet ingredients into the dry with a fork until no dry spots remain but the batter is still lumpy.

4. Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).

Buttermilk pancake batter in a bowl.
Butter melted in a skillet to cook buttermilk pancakes.

5. Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, about 3 to 4 minutes.

6. Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.

Buttermilk pancakes cooking in a skillet.
Buttermilk pancakes in a skillet.
Buttermilk pancakes up close.

Tips and Tricks for the BEST Buttermilk Pancakes

  • Avoid overmixing the batter! You want to combine the wet and dry ingredients just until there are no more dry spots left. Too much mixing will make the pancakes dense and tough.
  • Pour the pancakes onto a hot griddle or pan. To see if it’s hot enough, flick just a little water onto the griddle. If it sizzles and quickly evaporates, the skillet is hot enough. This helps the outside brown nicely as the inside cooks.
  • Wait to flip the pancakes until you start to see bubbles in the top of the batter pop and form little holes. At this point, the underside and inside should be cooked enough to flip and cook just a little bit longer.
  • When your pancakes are done, avoid stacking them while you wait for everyone to be served. Stacking pancakes on top of each other can make the outside mushy instead of crispy. Keep them in a single layer until ready to serve to keep the outsides crisp!

Variations

While these pancakes are amazing when just served with a bit of butter and syrup, you can always try these delicious options as well!

  • Use Add-ins: Toss in half to one cup of blueberries, diced strawberries, mixed berries, diced bananas, chocolate chips, and any combination of add-ins to make each pancake a special treat!
Buttermilk pancakes on a platter.

Storing Leftover Batter and Reheating Pancakes

While you may be able to store some types of pancake batter in the refrigerator or freezer, buttermilk batter doesn’t keep as well. As this batter sits too long, the pancakes won’t fluff up like they will when the batter is freshly made that same day.

You can, however, store leftover cooked buttermilk pancakes. And we highly recommend doing so!

Whether you end up with a few extra pancakes or double the batch with the intention of leftovers, these pancakes can be refrigerated or frozen to enjoy later. **We recommend slightly undercooking the pancakes you intend to reheat at a later date.

To store leftover pancakes in the refrigerator: Place them on a platter or a pan in a single layer or place a small sheet of parchment paper in between a stack of pancakes. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend a toaster oven or a toaster. Just pop them in the toaster and toast on low or until they’re heated through.

To store leftover pancakes in the freezer: Place the pancakes on a sheet pan in a single layer and freeze for 2-4 hours. Then, add all of the pancakes to an airtight container or freezer bag and freeze for up to 3 months. To reheat frozen buttermilk pancakes, pop them into the toaster until heated.

Our Favorite Dishes to Serve with Buttermilk Pancakes

Buttermilk pancakes go well with any breakfast spread (or just on their own if we’re being honest!), but especially these breakfast favorites!

More Delicious Breakfast Recipes You Will Love

Buttermilk pancakes on a plate with a slice taken out of the stack.
Buttermilk Pancake recipe with syrup poured on top.
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The BEST Buttermilk Pancakes

Light, fluffy, and super simple, you'll never make pancakes any other way again after trying this recipe for the BEST buttermilk pancakes.
Course Breakfast, Main Course, Side Dish
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 3
Calories 458kcal

Equipment

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter

Instructions

  • Place all dry ingredients in a mixing bowl and whisk together.
  • Add remaining ingredients, except 3 tablespoons (un-melted) butter.
  • Whisk with a fork until no dry spots remain, but the batter is still lumpy.
  • Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
  • Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, 3 to 4 minutes.
  • Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.

Notes

**Recipe Makes 6 Pancakes – 2 Per Serving**

Nutrition

Calories: 458kcal | Carbohydrates: 44g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 626mg | Potassium: 182mg | Fiber: 1g | Sugar: 12g | Vitamin A: 911IU | Calcium: 192mg | Iron: 2mg

The post The BEST Buttermilk Pancakes appeared first on Spoon Fork Bacon.

Baked Eggs (Eggs En Cocotte)

Our Baked Eggs recipe is quickly becoming one of our favorite quick and easy breakfasts! The nature of the dish makes it seem fancy, but it’s not at all! Plus, it’s super delicious and can be made on even the busiest of mornings! Serve it with toast sticks for dipping for the best experience! How to Make Baked Eggs Ingredients Process How Long to Cook Baked Eggs? **Something to keep in mind – the thicker…

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The post Baked Eggs (Eggs En Cocotte) appeared first on Spoon Fork Bacon.

Baked eggs in cocotte with toast on the side.

Our Baked Eggs recipe is quickly becoming one of our favorite quick and easy breakfasts! The nature of the dish makes it seem fancy, but it’s not at all! Plus, it’s super delicious and can be made on even the busiest of mornings! Serve it with toast sticks for dipping for the best experience!

How to Make Baked Eggs

Ingredients

Ingredients to make baked eggs.

Process

  1. Preheat oven to 350˚F. Bring a kettle of water to a boil. Divide butter into each cocotte (or ramekin) and evenly grease.
  2. Crack 2 eggs into each vessel.
Cocottes with melted butter rubbed around them.
Raw eggs in cocotte ready to be baked.
  1. Top with shredded cheese.
  2.  Spoon 1 tablespoon cream over each egg.
Eggs in cocotte with cheese and cream poured in.
Eggs in cocotte in a baking dish surrounded by water.
  1. Cover each cocotte with a lid, or cover each ramekin with foil.
  2. Place vessels into a small baking dish and set onto the middle rack in the oven. Pour boiling water from the kettle into baking dish until halfway up the vessels.
Eggs in cocotte with the tops on to make baked eggs.
Baked eggs in cocotte fresh out of the oven.
  1. Bake eggs en cocotte for 13 to 16 minutes for runny eggs (or 18 to 24 minutes for jammy to hard boiled eggs). Remove baking dish from oven and gently remove vessels from baking dish. Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.
Baked eggs in cocotte with fresh herbs.

How Long to Cook Baked Eggs?

  • 13 to 15 minutes will result in a runny yolk
  • 16-19 minutes will give you jammy to medium yolks
  • 20-24 minutes for hard-cooked yolks

**Something to keep in mind – the thicker your baking vessel the longer your baking times will be**

Baked eggs with toast.

Toppings for Baked Eggs

There are so many delicious toppings you can add to bulk up this dish. It’s not necessary, but a delicious way to mix things up! Some of our favorite toppings are:

  • sautéed mushrooms (we like cremini or shiitake for this recipe) and spinach
  • crumbled bacon
  • crumbled goat cheese or feta
  • fresh chopped tomatoes or thinly sliced sun-dried tomatoes and chopped basil
  • diced and sautéed zucchini and corn

What to Serve with Baked Eggs

Baked eggs with toast dipped in.

More Delicious Egg Recipes You Will Love

Baked eggs with toast dipped in.
Baked eggs with toast dipped in.
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Baked Eggs (Eggs En Cocotte)

Baked Eggs (or Eggs En Cocotte) is a delicious and simple breakfast that's perfect for any day of the week. It's a protein filled dish that's very satisfying and can be made in under 30 minutes! We love serving this dish with a side of toast sticks for dipping!
Course Breakfast, brunch
Cuisine French
Prep Time 5 minutes
16 minutes
Total Time 21 minutes
Servings 2
Calories 338kcal

Equipment

Ingredients

  • 2 tablespoons unsalted butter softened
  • 4 large eggs
  • 1 ounces finely shredded gruyere cheese
  • 2 tablespoons heavy cream
  • 2 teaspoons thinly sliced chives
  • 2 teaspoons minced thyme optional
  • salt and pepper to taste

Instructions

  • Preheat oven to 350˚F. Bring a kettle of water to a boil.
  • Divide butter into each cocotte (or ramekin) and evenly grease.
  • Crack 2 eggs into each vessel and top with shredded cheese.
  •  Spoon 1 tablespoon cream over each egg.
  • Cover each cocotte with a lid, or cover each ramekin with foil.
  • Place vessels into a small baking dish and set onto the middle rack in the oven.
  • Pour boiling water from the kettle into baking dish until halfway up the vessels.
  • Bake eggs en cocotte for 13 to 15 minutes for runny eggs (or 16 to 24 minutes for jammy to hard boiled eggs).
  • Remove baking dish from oven and gently remove vessels from baking dish.
  • Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.

Notes

How Long to Cook Baked Eggs?
  • 13 to 15 minutes will result in a runny yolk
  • 16-19 minutes will give you jammy to medium yolks
  • 20-24 minutes will give you hard-cooked yolks
**Something to keep in mind – the thicker your baking vessel the longer your baking times will be**
Toppings for Baked Eggs
There are so many delicious toppings you can add to bulk up this dish. It’s not necessary, but a delicious way to mix things up! Some of our favorite toppings are:
  • sautéed mushrooms (we like cremini or shiitake for this recipe) and spinach
  • crumbled bacon
  • crumbled goat cheese or feta
  • fresh chopped tomatoes or thinly sliced sun-dried tomatoes and chopped basil
  • diced and sautéed zucchini and corn

Nutrition

Calories: 338kcal | Carbohydrates: 2g | Protein: 16g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 390mg | Sodium: 1976mg | Potassium: 166mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1318IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 2mg

The post Baked Eggs (Eggs En Cocotte) appeared first on Spoon Fork Bacon.