This Sourdough Strata is an overnight breakfast casserole made with crusty sourdough bread, sausage, spinach, and cheddar cheese. Full of flavor and easy to make-ahead, it's perfect for holiday brunch gatherings or busy mornings.
With my flock of 21 chickens, I’m always looking for ways to use up eggs. And as a sourdough blogger who lives alone, my freezer tends to fill up quickly with leftover loaves.
So when I started brainstorming holiday content for the blog this year, a sourdough strata recipe felt perfect.
It’s such a great way to use up day-old bread and extra eggs. And I love that it can be assembled the day before and baked fresh on Christmas morning—just in time for brunch.
It’s also become one of my favorite meal prep breakfasts. I’ll bake it on a Sunday and reheat slices throughout the week for a quick, nourishing start to the day. As a dietitian, I appreciate that it’s high-protein (almost 30 grams per serving!).
I make mine with Italian sausage, spinach, and cheddar, but the best part is how customizable it is—swap in your favorite meat, cheese, or veggies and make it your own.
I hope you give it a try and love it as much as I do!
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Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Bread- Use crusty, day-old sourdough bread for the best texture. Fresh bread can work, but slightly stale bread soaks up the custard better without turning mushy.
- Eggs- The base of the strata, giving it structure and richness. Using high-quality eggs will make a noticeable difference in flavor.
- Sausage- Sweet or hot Italian pork, turkey, chicken, or even plant-based sausage all work. Use ground sausage or remove the casing if needed.
- Cheddar Cheese- Shred your own for the best texture and melting. You can also swap in gruyere, mozzarella, gouda, or a mix of your favorite cheeses.
- Spinach- Frozen spinach works great. Just make sure to cook and evaporate all the liquid so the strata isn’t soggy. You can also swap in kale, broccoli, or other vegetables you like.
- Whole Milk- Adds creaminess and richness to the egg custard, giving the strata a soft, tender texture. Lower-fat or non-dairy milk can be used, but the custard will be slightly less creamy.
- Seasonings- Garlic, red pepper flakes, salt, and pepper pair perfectly with Italian sausage. Feel free to adjust or add your own spices to suit your taste.
Make It Your Own
One of the best things about this sourdough strata is how easy it is to make your own. Think of the recipe as a flexible base that you can mix and match to fit your tastes or whatever ingredients you have on hand.
Here’s the basic ratio:
- 6 large eggs
- 2 cups whole milk
- 12–14 ounces sourdough bread, torn into bite-sized pieces
- 2 cups shredded cheese
- Up to 2–3 cups of filling (meat, veggies, or a mix)
- Seasonings to taste
Here are a few filling ideas to get you started:
- Meat: Italian sausage, bacon, ham, or a plant-based sausage alternative
- Veggies: Spinach, kale, mushrooms, roasted peppers, broccoli, onions, or sun-dried tomatoes
- Cheese: Cheddar, Gruyère, mozzarella, gouda, or a mix of your favorites
Just make sure any fillings are fully cooked and that extra moisture is cooked off before layering everything in the pan—this helps prevent a soggy strata.
Tips for Success
- Cook the spinach until all liquid has evaporated. Any excess moisture can make the strata soggy.
- Beat the eggs well. Make sure they’re fully combined so the custard is smooth and evenly sets throughout the strata.
- Use day-old or slightly stale bread. It soaks up the custard better without getting mushy.
- Shred your own cheese. Pre-shredded cheese often has anti-caking agents that can affect melting.
- Press down firmly. Pressing down the layers ensures the strata fits nicely in the pan and holds together well after baking.
- Chill before baking. Letting it sit in the fridge overnight (or at least 6 hours) helps the custard fully soak the bread for a cohesive bake.
- Rest before slicing. Cooling 15–20 minutes after baking helps the strata set and makes cutting clean squares easier.
How to Make Sourdough Strata
Follow these step-by-step instructions (with photos!) to make this easy and delicious sourdough strata.
Step 1: Cook sausage and spinach. Brown the sausage in a skillet, then add frozen spinach, garlic, and red pepper flakes. Cook until the spinach is soft and all liquid is gone. Let cool.
Step 2: Prepare egg custard. In a large bowl, whisk the eggs until smooth. Add milk and seasonings, whisking again to combine.
Step 3: Layer the strata. Butter an 8-inch pan. Layer half the bread, half the sausage-spinach mixture, and half the cheese. Repeat the layers, pressing down gently, then pour the egg mixture evenly over the top. Cover and refrigerate overnight or at least 6 hours.
Step 4: Bake the strata. Preheat oven to 350℉. Let the strata sit at room temperature for 30 minutes, then bake on a baking sheet for 60–70 minutes until the eggs are set.
Step 5: Cool and serve. Let the strata cool 15–20 minutes before slicing into squares.
How to Store
Sourdough strata keeps well in the refrigerator for up to 4–5 days. For longer storage, wrap individual slices or the whole casserole tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator and rewarm in the oven or microwave.
To make ahead, you can assemble the strata up to 24 hours in advance. Cover and refrigerate overnight until ready to bake.
Serving Suggestions
Sourdough breakfast strata is perfect for the holidays and makes a great addition to a Christmas brunch spread.
Serve it alongside fresh fruit, yogurt, or a simple salad for a lighter meal, or include it with roasted poultry, beef, or ham as part of a heartier holiday feast.
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Let's Connect!
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More Sourdough Breakfast Recipes
📖 Recipe
Sourdough Strata
Ingredients
- 16-20 ounces ground sausage pork, turkey, or chicken
- 10-16 ounces frozen spinach
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons Diamond Crystal Kosher Salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 12-14 ounces (about 6 slices) sourdough bread torn or cut into 1-inch pieces
- 2 cups shredded cheddar cheese
Instructions
- In a large skillet over medium heat, brown the sausage until fully cooked. Add the frozen spinach, minced garlic, and red pepper flakes, cooking until the spinach softens and any excess liquid has evaporated. Remove from heat and let the mixture cool for about 30 minutes.16-20 ounces ground sausage, 10-16 ounces frozen spinach, 2 cloves garlic, ⅛ teaspoon red pepper flakes
- In a large bowl, whisk the eggs until smooth. Add the milk and seasonings and whisk again until everything is fully combined.6 large eggs, 2 cups whole milk, 2 teaspoons Diamond Crystal Kosher Salt, 1 teaspoon black pepper, ½ teaspoon garlic powder
- Generously butter an 8-inch square baking pan. Layer half of the torn or cubed sourdough bread on the bottom, then half of the sausage-spinach mixture, and half of the shredded cheddar cheese. Press down gently, then repeat with the remaining bread, sausage, and cheese. Slowly pour the egg mixture over the layers, letting it soak in. Cover tightly and refrigerate overnight, or for at least 6 hours.12-14 ounces (about 6 slices) sourdough bread, 2 cups shredded cheddar cheese
- When ready to bake, preheat the oven to 350℉. Let the strata sit at room temperature for 30 minutes while the oven heats. Place the baking pan on a baking sheet to catch any spills, then bake for 60–70 minutes, or until the eggs are fully set and the top is lightly golden.
- Allow the strata to cool for 15–20 minutes before slicing into squares and serving.
Notes
- Make Ahead: Assemble and refrigerate up to 24 hours before baking.
- Storage: Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
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