Italian Breakfast Strata is a savory, satisfying breakfast bake that’s perfect for feeding a crowd or simply treating yourself. Picture layers of slightly stale Italian or French bread soaking in a seasoned sausage‑spinach and cheese custard overnight, then baking to golden perfection. This dish blends hearty Italian sausage, tender spinach, creamy Fontina or Fontal cheese, and fluffy eggs infused with aromatic herbs and spices. The easy‑prep recipe lets the fridge do most of the work, so you wake up to an indulgent, flavorful casserole. With minimal hands‑on time and maximum flavor, this strata brings brunch bliss to your table.
Why You’ll Love This Italian Breakfast Strata
This strata is a dream for anyone who loves make‑ahead breakfast casseroles with bold flavor. The overnight soak ensures every bread cube is infused with custardy goodness, while Italian sausage and aromatic herbs bring savory depth. The spinach adds a fresh, vibrant touch—and the melty Fontina cheese ties it all together with creamy richness. You’ll love how easy it is to assemble the night before and how beautifully it bakes in the morning. It’s brunch made effortless yet impressive.
Ingredients
- One large loaf of Italian or French bread, cut into 1-inch cubes and left out overnight to dry and become slightly stale
- Approximately 1 tablespoon of olive oil, plus more for greasing the baking dish
- 12 oz Italian sausage, casings removed
- 1 yellow onion, diced
- ½ tsp freshly ground black pepper
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ⅛ tsp dried rosemary
- Pinch of cayenne pepper (optional, for heat)
- 1 lb baby spinach
- 12 large eggs
- 2 tsp kosher salt
- 4 cups milk
- 8 oz Fontina or Fontal cheese, shredded
Step‑by‑Step: How to Make Italian Breakfast Strata
- Prep the bread: Cut the loaf into 1‑inch cubes and lay them out in a single layer overnight to dry out.
- Cook the sausage: Heat 1 Tbsp olive oil in a skillet over medium‑high heat. Break the sausage into pieces and cook until it starts to turn golden brown.
- Add aromatics & spices: Stir in the diced onion, salt, pepper, cayenne, oregano, thyme, and rosemary. Cook until onions soften and become translucent. Transfer mixture to a bowl.
- Wilt the spinach: To wilt the spinach, return about one tablespoon of the sausage drippings to the skillet. Add spinach and toss until just barely wilted and still bright green.
- Drain spinach: Place the spinach in a strainer, press out any excess water, and finely chop (or cut using kitchen scissors).
- Layer the strata: Grease a 9×13‑inch casserole dish with olive oil. Place a tight single layer of stale bread cubes on the bottom. Layer on about 60% of the sausage, followed by 60% of the spinach, and then sprinkle with half of the shredded cheese.
- Second layer: For the second layer, arrange more bread cubes and press them down lightly with your hands. Spread the remaining sausage and spinach on top. Evenly pour the egg and milk mixture over the entire dish, then top with the rest of the cheese.
- Chill overnight: Cover tightly with foil and refrigerate overnight (at least 8 hours).
- Bake: Preheat the oven to 350 °F (180 °C). Bake uncovered until the top is lightly golden and an instant‑read thermometer inserted into the center reaches 150 °F (66 °C), about 1 hour 15 minutes.
- Rest & serve: Allow the strata to rest for 10–15 minutes before serving.
Helpful Tips

- Opt for day-old or stale bread: as it soaks up the custard best, resulting in rich, custardy layers.
- Drain spinach well: so your strata doesn’t turn soggy—squeeze or press out as much liquid as possible.
- Use a food thermometer: to ensure even cooking—look for an internal temperature of 150 °F (66 °C) at the center.
- Customize seasoning: adjust the cayenne if you want more spice; fresh herbs can substitute dried for brightness.
- Double‑duty sausage fat: adding a spoonful back into the pan gives extra flavor for wilted spinach.
Substitutions And Variations
- Bread swap: use sourdough, whole‑grain, or gluten‑free bread cubes as needed.
- Cheese options: Substitute with Gruyère, Fontal, mozzarella, or provolone for the same creamy, melt-in-your-mouth texture.
- Greens options: baby kale or chard work if you don’t have spinach—just cook until softened.
- Meat-free twist: replace sausage with crumbled seasoned tofu or sautéed mushrooms for vegetarian version.
- Add-ins: stir in roasted red peppers, sun‑dried tomatoes, or chopped herbs for extra flavor depth.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Cover slices tightly to preserve moisture.
- Freezing: To freeze, tightly wrap the assembled but unbaked strata and store it in the freezer for up to one month. Thaw overnight in the fridge before baking.
- Reheat servings: Warm individual portions in a 350 °F oven or toaster oven for about 10–15 minutes until heated through; microwave’s fine for a quick fix but may yield softer texture.
Nutritional Information
Each serving (approximate, based on 8 servings) provides:
- Calories: 472 kcal
- Total Fat: 33 g (Saturated 14 g)
- Cholesterol: 341 mg
- Sodium: 1,046 mg
- Carbohydrate: 14 g (Dietary Fiber 2 g, Sugars 8 g)
- Protein: 30 g
- Vitamin C: 17 mg
- Calcium: 462 mg
- Iron: 4 mg
- Potassium: 768 mg
Serving Suggestions
- Serve with a fresh side salad drizzled with balsamic vinaigrette to cut through richness.
- Pair with sliced fresh fruit—cantaloupe, berries, or citrus segments add refreshing contrast.
- A simple glass of freshly squeezed orange juice, iced coffee, or a mimosa complements brunch vibes.
Frequently Asked Questions About Italian Breakfast Strata
Is it possible to prepare and bake the strata on the same day without refrigerating overnight?
Yes—in a pinch you can let it rest for at least 30–45 minutes at room temperature before baking. It won’t be quite as custardy but will still be delicious if you’re time‑crunched.
Is it okay to use whole milk, low-fat, or plant-based milk alternatives in this recipe?
Whole milk gives the creamiest result. You can use 2% or skim, though the texture will be slightly less rich. Non‑dairy milks like oat or soy may work but could alter flavor and custard consistency.
How long does this strata keep in the fridge?
Leftovers will stay good for up to 4 days when stored in a well‑sealed container. Reheat until warm throughout.
Can I halve the recipe for fewer people?
Yes, you can halve everything and bake in an 8×8‑inch or smaller dish—just reduce bake time slightly and check for the 150 °F center temperature.
Conclusion
Thank you so much for trying this Italian Breakfast Strata recipe! I hope you love how effortless and flavorful it turns out—brimming with savory sausage, vibrant spinach, and ooey‑gooey fontina cheese, all soaked into tender, baked bread. It’s such a joy to make ahead and wake up to a kitchen smelling of herbs and melty cheese. I’ve really enjoyed sharing this dish with you, and I know you’ll find it both easy and utterly satisfying. Warmest wishes for your cooking experience—I’m thrilled to have you as part of our food‑loving community. Enjoy every bite!
PrintItalian Breakfast Strata
- Total Time: 9 hours 45 minutes
- Yield: 8 servings 1x
Description
Italian Breakfast Strata is a savory, make-ahead breakfast casserole layered with sausage, spinach, and melty Fontina cheese. Perfect for holiday brunches or weekend mornings, this easy overnight dish bakes up golden and flavorful. Prep it the night before and enjoy a warm, hearty meal that’s sure to please a crowd. Try it for your next brunch!
Ingredients
1 large loaf Italian or French bread, cubed (left out overnight to stale)
1 tbsp olive oil, plus more for greasing
12 oz Italian sausage, casings removed
1 yellow onion, diced
½ tsp ground black pepper
¼ tsp dried oregano
¼ tsp dried thyme
⅛ tsp dried rosemary
Pinch of cayenne pepper
1 lb baby spinach
12 large eggs
2 tsp kosher salt
4 cups milk
8 oz Fontina or Fontal cheese, shredded
Instructions
Cut bread into cubes and leave uncovered overnight to stale.
Heat olive oil in a skillet over medium-high heat. Cook sausage, breaking into chunks, until lightly browned.
Stir in onions, spices, and herbs. Cook until onions are soft and translucent. Transfer to a bowl.
Add 1 tbsp sausage fat to the skillet. Wilt spinach until bright green. Drain, squeeze out water, and chop.
In a large bowl, whisk eggs and salt. Stir in milk.
Grease a 9×13-inch dish with olive oil. Layer half of the bread, then 60% of sausage, 60% of spinach, and half of cheese.
Add another bread layer, remaining sausage and spinach. Pour egg mixture evenly and top with remaining cheese.
Cover and refrigerate overnight.
Bake at 350°F (180°C) for about 1 hour 15 minutes, or until the center reaches 150°F.
Rest 10–15 minutes before serving.
Notes
Use day-old bread for best results. You can swap spinach for baby kale or use mozzarella instead of Fontina. Letting the strata rest overnight helps the custard absorb fully, but a 30-minute soak will work in a pinch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 472
- Sugar: 8g
- Carbohydrates: 14g
- Protein: 30g