Mobile Menu

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Vegetarian
    • Desserts
  • Tips & Tricks
  • Sugar Free
  • Life
  • About
  • Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Snob

  • Meet The Kitchen Snob
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Vegetarian
    • Desserts
  • Tips & Tricks
  • Sugar Free
  • Life
  • About
Home » Recipes » Breakfast » Breakfast Strata With Sausage, Artichoke Hearts, and Feta

Breakfast Strata With Sausage, Artichoke Hearts, and Feta

December 29, 2013 //  by The Kitchen Snob 2 Comments

Share for instant karma!

5 shares
  • Share
  • Tweet
Jump to Recipe·Print Recipe

Breakfast Strata with sausage, artichoke hearts, and fetaThere is nothing like waking up on a cold winter morning and having this steaming hot, comforting dish waiting for you. It’s like putting an electric blanket over your insides. Good morning, heaven.

Half asleep, you pop it in the oven. It bakes while you watch fast-forward through Saturday Night Live skits wishing Eddie Murphy would make a comeback. When the oven timer goes off, you scuff across the floor in your bunny slippers to pull this masterpiece out of the oven. Your family stares at you like you’re a domestic goddess for not serving cereal and cinnamon toast again.

They assume you’re still high on holiday spirit. They know to eat first and ask questions later.

Breakfast Strata with sausage, artichoke hearts, and fetaWow. You are a domestic goddess. (or domestic god – you dudes can pull this off too)

Don’t tell anyone you sweat it out the night before preparing this bad boy and give your best Oscar winning performance that it was no trouble at all. Shrug and act very aloof. When they tell you how good it is, be sure to act surprised.

I went through a few extra steps to make this breakfast casserole extra special. First, I toasted the bread into little seasoned, crunchy croutons. I used shallots instead of onions. I always feel so fancy when I use shallots. Like I’m wearing a tiara. I think I even turn my nose up a little when I chop them. Seriously snobby, for sure. Onions would do just fine though. I also added a tiny bit of broccoli – trust me – not enough to get broccoli in every bite. Just enough for good measure so I could feel like I was eating healthy for five minutes. Leave them out if you want. I won’t tell.

Breakfast Strata with sausage, artichoke hearts, and feta

What is Breakfast Strata?

Strata (or stratta) is a layered casserole dish, similar to quiche or frittata, which mainly consists of egg, bread, and cheese. You can create different variations with pretty much anything. The casserole sits overnight while the flavors have a party together and the bread soaks up the egg mixture.

Breakfast Strata with sausage, artichoke hearts, and feta

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Breakfast Strata With Sausage, Artichoke Hearts, and Feta


  • Author: The Kitchen Snob
Print Recipe
Pin Recipe

Description

For this recipe, I used an 8x8x2 baking dish. If you are using a 9x13x2 baking dish, I would multiply these ingredients by 1 1/2.


Ingredients

Scale
  • 4 heaping cups cubed Italian bread (the crusty kind that comes in a big loaf)
  • 2–3 tablespoons olive oil, plus 2 tablespoons
  • 1 teaspoon Italian seasonings
  • 1/8 teaspoon granulated onion
  • salt & pepper to taste
  • ¼ cup diced shallots
  • ¼ cup diced broccoli (I used frozen)
  • 3 cloves garlic
  • ½ cup milk
  • ½ cup crumbled feta (I used tomato/basil flavored)
  • 2 mild Italian sausage links (pork, turkey or chicken – I used chicken here)
  • ¼ cup chopped marinated artichoke hearts (from a jar or can)
  • 10 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon granulated onion
  • 2–3 tablespoons grated Parmesan cheese

Instructions

  1. Preheat broiler to 400&#176 and line baking sheet with parchment paper.
  2. In medium bowl combine cubed bread, 2-3 tablespoons olive oil, Italian seasonings, granulated onion. Sprinkle with salt and pepper (about the amount you would use if making a salad). Toss together and pour onto baking sheet.
  3. Broil for 1-2 minutes. Watch carefully. Bread is done when golden brown. Set aside.
  4. Preheat medium-sized skillet over medium heat. Take sausage out of casings and break apart into smaller pieces. As you brown the sausage, continue to break it down into smaller pieces. Brown sausage until cooked through. Set aside sausage.
  5. In the same skillet you cooked sausage, heat 2 tablespoons olive oil over medium heat. Add shallots, lightly sprinkle with salt and pepper (to taste) and saute for 2 minutes. Add garlic and saute for an additional 1 minute. Pour onto small bowl or plate so it can cool.
  6. In same skillet, saute broccoli for 2-3 minutes. Set aside.
  7. Feel relieved you’re almost done and trust this will be worth it in the morning.
  8. In medium bowl, beat together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add shallot mixture and beat until combined.
  9. Spray baking dish with nonstick cooking spray. Layer the bottom of dish with 1/2 of the cubed bread.
  10. Next layer 1/2 of the feta then 1/2 of the sausage.
  11. Next layer artichoke hearts, broccoli, remaining feta, remaining sausage, and top with the remaining bread.
  12. Give egg mixture a quick whisk and pour over the top of your casserole.
  13. Sprinkle Parmesan cheese over top.
  14. Tightly cover with plastic wrap and store in fridge overnight.
  15. The next day, bring casserole to room temperature while you preheat oven to 350&#176. (Note: I was bad and did not bring mine to room temperature so I had to cook it a little longer than normal. Just like a parent would say: Don’t do as I do, do as I say.) Bake casserole for 45-55 minutes. Casserole should puff up, be golden brown, and cooked through. Let stand 5 minutes before serving.
  16. Remember: act aloof and let your family believe this was no big deal.

Notes

More great recipes at www.thekitchensnob.com

Did you make this recipe?

Tag @thekitchensnob on Instagram

Share for instant karma!

5 shares
  • Share
  • Tweet

More Recipes You May Like

Collage of various summer party recipes like cucumber salad and popsicles with text that says 10 Recipes for Your Labor Day Shenanigans

10 Recipes for Your Labor Day Party Shenanigans

brown wooden bowl filled with thinly sliced marinated red onions

Peruvian Style Salsa Criolla

Seared chicken thighs and lemon slices with chopped basil in a green stock pot

Instant Pot Lemon Garlic Chicken

pumpkin banana bread loaf drizzled with cinnamon glaze on a clear platter with pine needles in the background

Pumpkin Banana Bread with Cinnamon Glaze

Cinnamon Explosion Muffins

Piles of cucumber, tomatoes, and red onion dressed with a red wine vinaigrette on a green plate

10 Summer Pool Party Recipes to Dive Into

side view of heaping pile of julienned vegetables mixed with vinaigrette dressing with text 10 Spring Recipes You Need to Make Right Now

10 Spring Recipes You Need To Make Right Now

Costa Rican Inspired Breakfast

Costa Rican Inspired Breakfast

Pumpkin Pie Ice Cream Pops with Whipped Cream & Gingersnap Swirl - creamy and delicious!

Pumpkin Pie Popsicles with Gingersnap Swirl

Perfect Fried Plantains

Perfect Fried Plantains

Pico de Gallo (Salsa Fresca) recipe is a perfect topping to many dishes. Make it mild or spicy!

Pico de Gallo Recipe (Salsa Fresca)

Lomo Saltado - a Peruvian beef stir-fry with bold flavors. Top with Peruvian Green Sauce or Salsa Criolla - one of my favorite dishes from El Pollo Inka

Lomo Saltado – Peruvian Beef Stir Fry

Previous Post: « Homemade Cranberry Sauce
Next Post: Forget Your Diet Cookies Dark Chocolate Peanut Butter Cookies»

Reader Interactions

Comments

  1. TheFairlyGoodMother

    January 1, 2014 at 2:45 PM

    When are you moving back home? I am wishing that I could walk over to your house right now (in my fantasy you live across the street) and eat this delicious looking breakfast strata … mmmm, i can smell it from here!!! xxoo!

    Reply
  2. Gardengirl

    December 29, 2013 at 3:49 PM

    ONCE AGAIN…An awesome sounding dish that is
    a “must try!”

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello fellow food snobbies!

Is it a crime to want food to taste so amazing that my eyeballs roll back? If it is, report me to the snob police. But check out some recipes before you do! Read more about me...

Summer Recipes

Herbed Basmati Rice

Herbed Basmati Rice recipe - thekitchensnob.com

Spaghetti With Brie, Tomato, And Basil

A delicious brie recipe! Spaghetti With Brie, Tomato, and Basil - thekitchensnob.com #recipe #pasta #brie

Marinated Cucumber Salad

Marinated Cucumber Salad #easy #vegetarian #side

Southern Sweet Tea Pick-Me-Up Popsicles

Southern Sweet Tea Pick-Me-Up Popsicles - a refreshing frozen treat! Also gives you a little caffeine for energy.

Peach Iced Tea Pops

Peach Iced Tea Popsicles

Subscribe to The Kitchen Snob

Sign up now to receive free updates delivered to your inbox!

Recently on the Blog

  • 10 Recipes for Your Labor Day Party Shenanigans

    10 Recipes for Your Labor Day Party Shenanigans

    August 17, 2021
  • My Stress Has Its Own Lockdown

    My Stress Has Its Own Lockdown

    March 23, 2020
  • Peruvian Style Salsa Criolla

    Peruvian Style Salsa Criolla

    February 17, 2020
  • Instant Pot Lemon Garlic Chicken

    Instant Pot Lemon Garlic Chicken

    January 16, 2020
  • 10 Last Minute Gift Ideas for People Who Love to Cook

    10 Last Minute Gift Ideas for People Who Love to Cook

    December 18, 2019

Search

Copyright © 2023 The Kitchen Snob Privacy Policy
  • Facebook
  • Twitter
  • Pinterest