Goat Cheese, Sausage & Artichoke Breakfast Strata

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I can’t tell you how many times I have Googled “make ahead breakfast casserole” searching for a great recipe I could make the day ahead for the time when we have had house guests.

Susanne (my Tiny Oranges partner who also happened to go to culinary school which is why I refer to her as Your Sus Chef!) sent me this amazing recipe for a goat cheese, sausage & artichoke breakfast strata that I made for the day after Thanksgiving and it was A-MAZING!

Tuck this one away for the holidays mamas! I am also making it this week for a Moms’ Group brunch potluck. Here is the recipe from Susanne…

This recipe is great because it’s make ahead, & perfect for feeding a crowd over the Holidays.  Feel free to play around with the different flavors as long as you keep the measurements about the same.  For example: pancetta instead of sausage, mushrooms instead of artichokes & sage instead of thyme, or whatever you dream up!

WARNING: This dish is rich & delicious!  Perfect for Holiday decadence.  Pair with some fresh sliced fruit to lighten up the meal~

Serves 8

2 cups whole milk

1/4 cup olive oil

8 cups 1-inch cubes rosemary bread, crusts trimmed (or sourdough)

1 1/2 cups whipping cream

5 large eggs

2 teaspoons chopped garlic

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/2 teaspoon ground nutmeg

12 ounces soft fresh goat cheese (such as Montrachet), crumbled

1 tablespoon chopped fresh thyme

1 1/2 teaspoons herbes de Provence

12 ounces sausage, uncased & browned in a pan & drained on paper towels

3 – 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)

1 cup (packed) grated Fontina cheese

1 1/2 cups (packed) grated Parmesan

Preheat oven to 350°F.

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