Creole Sausage and Bell Pepper Strata

Creole Sausage and Bell Pepper Strata ingredients

• 8 cups day-old French bread or brioche, cut into 1-inch cubes
• 1 lb Creole-style breakfast sausage (pork or chicken), casing removed
• 1 cup yellow onion, diced
• 0.5 cup green bell pepper, diced
• 0.5 cup red bell pepper, diced
• 0.5 cup celery stalk, diced
• 3 cloves garlic, minced
• 1.5 tbsp Creole seasoning
• 8 large eggs
• 1.5 cups whole milk
• 0.5 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 tsp hot sauce (e.g., Tabasco)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 2 tbsp fresh green onions, sliced, for garnish

How to make Creole Sausage and Bell Pepper Strata

1. Arrange the bread: Grease a 9x13-inch baking dish. Scatter 8 cups of 1-inch cubed day-old French bread or brioche evenly in the bottom of the prepared dish.
2. Cook the sausage: In a large skillet, cook 1 lb Creole-style breakfast sausage (casing removed) over medium heat, breaking it into crumbles with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain off any excess grease.
3. Sauté the vegetables: Add 1 cup diced yellow onion, 0.5 cup diced green bell pepper, 0.5 cup diced red bell pepper, and 0.5 cup diced celery to the skillet with the sausage. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened. Stir in 3 minced garlic cloves and 1.5 tablespoons Creole seasoning, cooking for 1 more minute until fragrant.
4. Prepare the egg custard: In a large bowl, whisk together 8 large eggs, 1.5 cups whole milk, 0.5 cup heavy cream, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 0.5 teaspoon hot sauce, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until thoroughly combined and slightly frothy.
5. Assemble the strata: Spread the sausage and vegetable mixture evenly over the bread cubes in the baking dish. Sprinkle 1.5 cups of the shredded sharp cheddar cheese over the sausage mixture. Pour the egg custard evenly over everything, ensuring all the bread cubes are saturated.
6. Chill and soak: Gently press down on the bread with the back of a spoon to ensure it absorbs the liquid. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully soak up the egg mixture.
7. Bake the strata: Preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and uncover it. Sprinkle the remaining 0.5 cup shredded sharp cheddar cheese over the top. Bake for 35 minutes, then uncover and bake for an additional 15-20 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.
8. Rest and serve: Let the strata rest for 5-10 minutes before slicing and serving. Garnish with 2 tablespoons sliced fresh green onions for a vibrant finish.

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