Recipe: Classic Breakfast Strata

I recently got a new cookbook... Slow Cooker Revolution by America's Test kitchen. Have you heard of it? I love America's Test Kitchen for the simple fact that they have tested recipes countless times and have perfected them before they publish them. I've tried many excellent recipes from America's Test Kitchen and was really excited about the new cookbook! I was not disappointed.

One recipe I tried recently is Classic Breakfast Strata with Sausage - it was great!!! Due to the fact that the ingredients were layered (hence the "strata"), there was flavor in every single bite!
I know you're just dying for the recipe...

Vegetable Oil Spray
¾ loaf supermarket French or Italian bread (12 oz), cut into ½-inch pieces (12 cups)
1 tablespoon vegetable oil
8 ounces bulk breakfast sausage
1 onion, minced
2 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
1 ½  cups shredded sharp cheddar cheese (6 ounces)
2 ½ cups half-and-half
9 large eggs
1 teaspoon salt
¼ teaspoon pepper

Line slow cooker with aluminum foil and coat with vegetable oil spray. (add extra foil along sides to avoid burning on edges of strata) Adjust oven rack to middle position and heat  oven to 225 degrees. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. *This step ensures that the strata has a lovely custard-like texture, rather than a wet and soggy one.*

Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown sausage well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to medium bowl. Pour off all but 2 tablespoons fat left in skillet, add onion, garlic, and thyme and cook over medium-high heat until onion is softened and lightly browned, 8 to 10 minutes; transfer to bowl with sausage and toss to combine.

Spread half of dried bread into prepared slow cooker and sprinkle with half of sausage mixture and ½ cup cheddar. Layer remaining dried bread, sausage mixture, and cheddar into slow cooker. Whisk half-and-half, eggs, salt, and pepper together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge. Cover and cook until center of strata is set, about 4 hours on low. *Do not let strata cook longer than 4 hours or it will become dried out and rubbery.*

Let strata cool for 20 minutes. To serve, either spoon strata onto individual plates or transfer strata to serving platter using foil. Serves 8.


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  1. I never would have thought of that. Looks yummy.

  2. Thanks for sharing, looks delish. I am going to have to try it!


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