Sausage, Gruyere and Onion Strata

“A staff favourite from the Washington Post. Orginal source, "The Good Egg", Marie Simmons.”
1hr 25mins

Ingredients Nutrition


  1. Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
  2. Strain sausage of fat, and set aside.
  3. Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
  4. Add garlic and cook for another minute.
  5. Stir in parsley, salt, and a good grind of black pepper.
  6. Add sausage and stir to combine; set aside.
  7. In a large bowl, whisk eggs until foamy.
  8. Add milk and blend.
  9. Add 1 teaspoon salt and a grind of black pepper.
  10. To assemble: lightly coat a 2 quart shallow baking dish with oil.
  11. Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
  12. Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
  13. Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
  14. Top with remaining cheese.
  15. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  16. Preheat oven to 350-degrees.
  17. Uncover strata and bake until puffed and browned, about 45 minutes.

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