Sausage and Cheddar Breakfast Strata

Makes twelve 1-cup servings


No servings information available


1 loaf (1 pound) French or Italian bread, cut into ¾-inch cubes 1½ pounds low-fat breakfast sausage, casings removed, cooked and crumbled 8 ounces sharp Cheddar, shredded 1 cup packed chopped green onion (include some of the flavorful green part) 12 large eggs 3 cups heavy cream 1 cup whole milk 1 teaspoon kosher salt 1 teaspoon dry mustard ½ teaspoon paprika ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg cooking spray

Nutritional information

Nutritional information per serving (1 cup): Calories 547 (63% from fat) • carb. 26g • pro. 25g • fat 38g • sat. fat 21g • chol. 341mg • sod. 1137mg • calc. 279mg • fiber 0g


1. In a large mixing bowl, toss together the bread cubes, sausage, cheese, and green onion; reserve.
2. In another large mixing bowl, whisk the eggs until well blended. Add the cream, milk, salt and spices. Whisk until completely combined. Slowly pour the egg mixture over the bread mixture. Press down on the bread to make certain all of it is submerged. Cover directly with plastic wrap and refrigerate for at least 6 hours or overnight. Take out 1 hour before baking and let stand at room temperature.
3. Lightly and evenly coat the Cuisinart® GreenGourmet® Electric 14-inch Skillet with cooking spray. Preheat the Skillet to 250°F.
4. Add the strata mixture to the preheated pan. Cover and cook for 30 minutes, stirring occasionally. After 30 minutes, move the Skillet lid so it is only partially covering the pan; cook for another 30 minutes, again stirring occasionally. Reduce heat to warm; uncover completely and cook for an additional 30 to 40 minutes, until strata is cooked through.
5. Serve immediately.