Biscuit, Sausage & Egg Strata
Biscuit, Sausage & Egg Strata
Biscuit, Sausage & Egg Strata
Biscuit, Sausage & Egg Strata

Biscuit, Sausage & Egg Strata

David Venable

Full house? You'll need a tasty, hearty breakfast to serve hungry guests and this strata fits the bill beautifully. Prepare it before bed and bake when you wake up.

Ingredients

  • 1 dozen eggs
  • 1 cup heavy cream
  • 1-1/2 cups milk
  • 1 tsp salt
  • 1-1/2 tsp black pepper
  • 1/2 tsp ground sage
  • 1-1/2 cups medium-diced onions
  • 12 pre-baked buttermilk biscuits, cut in quarters
  • 2 (7-oz) packages precooked frozen breakfast sausage, defrosted and diced
  • 4 cups grated extra sharp cheddar cheese, divided

Directions

Beat the eggs in a deep-sided 11" x 7" oven-safe casserole dish. Beat in the heavy cream, milk, salt, pepper and sage. Fold in the onions, biscuits, sausage, and 2 cups cheddar cheese.
Refrigerate for at least 6 hours, or overnight. Preheat the oven to 350°F. Top the strata with the remaining cheese and bake for 1-1/2 hours.

Cook's Notes

Why refrigerate? Because a great strata is dense. To get that great texture, the eggs, heavy cream, and milk need time to saturate the bread. The flavor of the onion and sage will also develop overnight, yielding a more flavorful dish.

Print Recipe