Broccoli-Cheddar Breakfast Strata

This is the perfect way to make your holiday breakfast a deliciously stress-free experience. You can put this broccoli-cheddar strata together ahead of time, tuck it into the refrigerator, and pop it in the oven Christmas morning before you get the coffee started. For many families, this is a treat they look forward to every year.

30 mins
1 hr 25 mins to 1 hr 35 mins
1 hr 55 mins
one 9" x 13" strata, about 12 servings
Broccoli-Cheddar Breakfast Strata  - select to zoom
Broccoli-Cheddar Breakfast Strata  - select to zoom
Broccoli-Cheddar Breakfast Strata  - select to zoom


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  1. Lightly grease a 9" x 13" pan (or a 2-quart casserole). Blanch the broccoli florets by boiling briefly, for about 2 minutes. Remove from the water and set aside to cool.

  2. Put half the cubed bread in the prepared casserole or pan. Top with all the cooked sausage, three-quarters of the broccoli, half the cheese, and the dried onion. Top with the remaining bread and cheese. (The last of the broccoli comes later.)

  3. Whisk together the eggs, milk, salt, mustard, and pepper. Pour slowly over the bread mixture, pushing the bread down into the liquid. If necessary, add a bit more milk to barely submerge the bread when you press it down. Cover and refrigerate overnight, or for at least 6 hours.

  4. When you're ready to bake, take the casserole out of the refrigerator and preheat the oven to 350°F. Bake the casserole, uncovered, for 45 minutes. Place the reserved broccoli florets on top of the strata, pushing them in gently. Continue to bake till the top is golden and a knife inserted in the center comes out clean, an additional 45 minutes or so. Remove from the oven, and serve warm.

Tips from our Bakers

  • The resting time for the casserole prior to baking gives the bread time to absorb the egg/milk mixture.
  • Take the casserole out of the refrigerator and uncover it before you turn on the oven; it will slightly shorten the baking time.
  • Be sure to grease the casserole dish all the way to the top before filling it; serving will be much easier that way.
  • You can cut and freeze the bread for this recipe a month in advance; the eggs and milk can be put together up to 2 days ahead. The entire dish can be baked ahead and refrigerated for up to 3 days or frozen for 2 weeks.