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sourdough strata (with fillings of your choice)

Sourdough strata is the perfect make-ahead meal! This would be so delightful on a Thanksgiving table or even great for a hearty breakfast! This is a good recipe to use up any sourdough bread leftovers you may have. Sourdough Stara has cubed sourdough bread, Italian breakfast sausage, sauteed onions, bell peppers, spinach, and my secret ingredient PUMPKIN! 

sourdough strata in a cast iron skillet

I love a versatile dish that I can quickly whip up! Sourdough stara can be eaten for breakfast, lunch, and or dinner! It is also a pretty festive recipe, that can be added to a Thanksgiving dinner table or made ahead of time for Christmas morning!

If you’re looking for a make-ahead breakfast casserole, this is a great way to use any leftover sourdough bread. Versatile, and easy to make with these step-by-step instructions. sourdough strata is delicious with its savory bread pudding texture that is perfect for a winter meal to keep you cozy around the holidays. OR even any time of the year really! 

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This is a ‘make it your own’ simple recipe for sourdough strata. You can stick to the basic ingredients and serve it simply, or you can choose a few fillings to add to it. This is a time when I like to hide a few vegetables that my kids won’t really notice. Why will you love sourdough strata:

  1. choose the filling according to the preferences of your guests
  2. use anything that needs to be used up in the fridge
  3. use up any pieces of sourdough bread that you have lying around. ( I like to collect the end pieces of the bread throughout the week, you can also use crusty bread)
  4. This meal is versatile, it can be breakfast, lunch, or dinner ( or a brunch dish)
  5. serve it on any occasion!
ingredients laid out on a wooden cutting board to make sourdough pumpkin Strada

What fillings can you use?

The essence of sourdough strata is eggs, milk, cheese, and bread. The personality comes from the fillings – choose the ones you like. Assemble the casserole the night before and pop it in the oven the next day for a great comfort food dish. Make this ahead of time by starting it the night before. Allow it to soak, covered, in the refrigerator for 8-12 hours.

there are SO many options that you can use for sourdough strata! here are some ideas:

  • mushrooms
  • pumpkin/squash
  • spinach/kale
  • roasted tomatoes 
  • onion
  • bell peppers
  • ham, sausage, or bacon
  • feta cheese, parm, gouda, mozzerela, cheddar
  • different herbs

Try this easy beginner’s sourdough bread that I wrote here

Ingredients for sourdough strata

  • 8 oz chopped bacon
  • 1 chopped onion
  • 3 garlic cloves
  • 1 chopped orange bell pepper – or you can use red peppers
  • 1 chopped yellow bell pepper 
  • 1 cup chopped spinach
  • 1 1/2 cups chopped pumpkin or squash. – do not use pumpkin puree
  • 1 pound ground pork- you can use Italian sausage
  • 1 tbl olive oil
  • 1/2 tsp Italian seasoning
  • 2 tsp salt – divided
  • 1/4 tsp black pepper
  • 10 eggs
  • 1 tsp oregano – fresh is best
  • 1/4 tsp smoked paprika 
  • 1/8 tsp nutmeg
  • 2 cups whole milk
  • 4 oz ricotta cheese
  • 3/4 sourdough loaf cut into 1-inch cubes – If you don’t have homemade bread, you can use a store-bought loaf. 
  • 2 cups shredded cheese – gruyere, cheddar, and or parmesan cheese are my favorites

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Cast iron skillet or 9×13 baking dish

Large bowl

Measuring cups and spoons

Knife

Cutting board

What goes with strata for brunch?

Cofee, tea, water kefir, or canned fruit juice

Bacon and egg tater tot casserole

Lemon ricotta muffins  

Sourdough discard scones

Berry croissant bake

Pumpkin cinnamon rolls  

Sourdough strata recipe

First, start cooking the chopped bacon until it is slightly crispy. Take the bacon out into a medium bowl and leave the fat in the skillet. 

To the skillet add 1 chopped onion and 3 pressed garlic cloves. sauté onion on medium heat for 5-7 minutes or until the onions are fragrant and translucent stirring often with a wooden spoon. Add in the chopped bell peppers or your choice of vegetables then season it with 1 teaspoon salt and 1/4 tsp black pepper. Continue to cook for 5 minutes, then add 1 1/2 cups of chopped squash. Saute till all the vegetables are soft and browned. Remove the vegetables into a small bowl, and set aside till we need them again later. 

onion, yellow bell pepper, and pumpkin sauteing in a cast iron skillet on a gas range

Add 1 tablespoon of olive oil to the same skillet, chop the fresh herbs, and cook the herbs with the ground sausage for 5 minutes on high heat. Then add in 1 cup of chopped spinach and continue to cook for an additional 2 minutes. Turn the heat off and combine the vegetables with the meat. 

ground pork browning in a cast iron skillet with spinach
browned pork with vegetables in a white bowl with a wooden spoon inside the bowl, with chopped sourdough loaf behind it

​Chop the sourdough loaf

Into one-inch cubes and layer half of them into a baking pan of your choice(or 9×13 baking dish), I am using the same cast iron pan that I cooked everything in. Just make sure that you cool it down before adding the egg mixture to it. 

sourdough loaf cut into 1 inch cubes

On top of the bread layer half of the meat and vegetables mixture then sprinkle half of the cheese over it. Repeat this for another layer so the cheese is on top. 

in a large bowl crack 10 eggs, add 2 cups of whole milk, 4 oz ricotta, 1 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/8 teaspoon nutmeg. Whisk eggs together till it combines then pour the mixture over the sourdough breakfast strata. This is going to be the custard mixture. If you are making this ahead of time, cover it with a wrap and refrigerate overnight or just until you are ready to bake it. You can bake it right away if you would like as well. 


Cover with foil then bake at 350f for 45 min. Remove foil and bake for an additional 10-15 minutes or until the top is crispy and the center is cooked through. Top of the strata with fresh herbs and serve warm! 

sourdough strata

Can you freeze this recipe?

Yes. Once you have baked it, allow the sourdough strata to cool, transfer it to an airtight container, and place it in the freezer. Use within 2-3 months. Thaw in the fridge and bake at 350 until it is piping hot all the way through.

Sourdough Strata

Sourdough strata is the perfect make-ahead meal! This is a good recipe to use up any sourdough bread leftovers you may have. Sourdough Stara has cubed sourdough bread, Italian breakfast sausage, sauteed onions, bell peppers, spinach, and my secret ingredient PUMPKIN! 
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
12 hours
Total Time 13 hours 10 minutes
Course Breakfast, dinner, Side Dish, sourdough
Cuisine American
Servings 8 people

Equipment

  • Cast iron skillet or 9×13 baking dish
  • Large bowl
  • measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 8 oz chopped bacon
  • 1 chopped onion
  • 3 coves garlic
  • 1/2 chopped orange bell pepper – or you can use red peppers
  • 1/2  chopped yellow bell pepper 
  • 1 cup chopped spinach
  • 1 1.2 cups cups chopped pumpkin or squash. – do not use pumpkin puree
  • 1 pound  ground pork- you can use Italian sausage
  • 1 tbl olive oil
  • 1/2 tsp dry Italian seasoning- or 2 tbl fresh chopped sage and thyme
  • 1 tsp oregano – fresh is best
  • 2 tsp  salt – divided
  • 1/4 tsp black pepper
  • 10 eggs
  • 1/4 tsp smoked paprika
  • 1/8 tsp nutmet (pinch)
  • 2 cups whole milk
  • 4 oz ricotta cheese
  • 3/4  sourdough loaf cut into 1-inch cubes – If you don’t have homemade bread, you can use a store-bought loaf.
  • 2 cups shredded cheese – gruyere, cheddar, and or parmesan cheese are my favorites

Instructions
 

  • First, start cooking the chopped bacon until it is slightly crispy. Take the bacon out into a medium bowl and leave the fat in the skillet.
  • To the skillet add 2 tablespoons of olive oil and 1 chopped onion and 3 pressed garlic cloves. sauté onion on medium heat for 5-7 minutes or until the onions are fragrant and translucent stirring often with a wooden spoon. Add in the chopped bell peppers or your choice of vegetables then season it with 1 teaspoon salt and 1/4 tsp black pepper. Continue to cook for 5 minutes, then add 1 1/2 cups of chopped squash. Saute till all the vegetables are soft and browned. Remove the vegetables into a small bowl, and set aside till we need them again later. 
  • Add 1 tablespoon of olive oil to the same skillet, chop the fresh herbs, and cook the herbs with the ground sausage for 5 minutes on high heat. Then add in 1 cup of chopped spinach and continue to cook for an additional 2 minutes. Turn the heat off and combine the vegetables with the meat. 
  • CHOP THE SOURDOUGH LOAF
    Into one-inch cubes and layer half of them into a baking pan of your choice(or 9×13 baking dish), I am using the same cast iron pan that I cooked everything in. Just make sure that you cool it down before adding the egg mixture to it. 
  • On top of the bread layer half of the meat and vegetables mixture then sprinkle half of the cheese over it. Repeat this for another layer so the cheese is on top. 
  • in a large bowl crack 10 eggs, add 2 cups of whole milk, 4 oz ricotta, 1 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/8 teaspoon nutmeg. Whisk eggs together till it combines then pour the mixture over the sourdough breakfast strata. This is going to be the custard mixture. If you are making this ahead of time, cover it with a wrap and refrigerate overnight or just until you are ready to bake it. You can bake it right away if you would like as well. 
  • Cover with foil then bake at 350f for 45 min. Remove foil and bake for an additional 10-15 minutes or until the top is crispy and the center is cooked through. Top of the strata with fresh herbs and serve warm! 
Keyword breakfast, make ahead, sourdough bread, strata

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