Pioneer Woman Italian Strata

This cheesy savory Pioneer Woman Italian Strata is made with mild Italian sausage, crusty bread, and eggs, and ready in 1 hour and 25 minutes. Pulling it from the oven reveals a puffed, golden crust with bubbling cheese around the edges. I love serving this hearty casserole for weekend brunch because the prep work is entirely hands-off in the morning.

Why This Classic Works

I used to struggle with dry breakfast casseroles until I started using this exact ratio of eggs to milk. This version soaks the bread perfectly without turning the center into mush.

The trick is letting the assembled dish rest overnight so the custard fully penetrates the crusty bread cubes. Rushing the soaking time was a mistake I only made once, as the top layer burned while the bottom stayed completely dry.

Pioneer Woman Italian Strata Ingredients

• 1 loaf French bread, cut into 1-inch cubes
• 1 lb mild Italian sausage, casings removed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 8 large eggs
• 2 cups half-and-half
• 1.5 cups Fontina cheese, grated
• 0.5 cup Parmesan cheese, grated
• 1 tsp kosher salt
• 0.5 tsp black pepper

How To Make Pioneer Woman Italian Strata

1. Brown the meat: In a large skillet over medium heat, cook the Italian sausage, onion, and bell pepper until the meat is browned and vegetables are soft, about 10 minutes. Drain excess grease.
2. Mix the custard: In a large bowl, whisk together the eggs, half-and-half, salt, and black pepper until completely smooth.
3. Assemble the layers: Grease a 9×13 inch baking dish. Spread half the bread cubes, top with half the sausage mixture, and sprinkle with half the cheeses. Repeat this layering once more.
4. Add the liquid: Pour the egg mixture evenly over the entire dish. Press down gently on the bread to ensure it is submerged.
5. Soak and chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
6. Bake the casserole: Preheat your oven to 350°F. Remove plastic wrap, cover the dish with foil, and bake for 40 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the center is set.

Recipe Tips

• Use day-old bread: Stale bread absorbs the egg mixture much better than fresh bread, preventing a soggy texture.
• Do not skip the soak: Giving the bread time to absorb the liquid ensures a tender, custard-like interior.
• Check the center: A knife inserted into the middle should come out clean when the eggs are fully cooked.

What To Serve With Italian Strata

A rich breakfast casserole pairs wonderfully with a bright, acidic side dish to cut through the heavy cheese and sausage. I usually serve it alongside a simple arugula salad dressed with lemon vinaigrette or a large bowl of fresh berries.

How To Store

Keep leftover strata in an airtight container in the refrigerator for up to 4 days. You can also freeze individual baked portions wrapped tightly in foil for up to 2 months. Reheat slices in the microwave or a 350°F oven until warmed through.

FAQs

• Can I use a different type of cheese? Yes, Gruyere, sharp cheddar, or mozzarella all work well as substitutes for the Fontina.
• Can I make this vegetarian? Simply omit the Italian sausage and double the amount of bell peppers or add sauteed mushrooms instead.
• What if I forgot to chill it overnight? Try to let it sit on the counter for at least 30 minutes before baking to give the bread some time to soak up the eggs.

Nutrition

• Calories: 420 kcal
• Total Fat: 26 g
• Saturated Fat: 12 g
• Cholesterol: 215 mg
• Sodium: 850 mg
• Total Carbohydrate: 24 g
• Protein: 22 g

Try More Recipes:

• Pioneer Woman Italian Tiramisu
• Pioneer Woman Italian Cacio e Pepe
• Pioneer Woman Italian Chicken Soup Recipe

Pioneer Woman Italian Strata

Recipe by PaulaCourse: BreakfastCuisine: Italian

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

25

minutes

Cheesy savory Pioneer Woman Italian Strata made with mild Italian sausage, crusty French bread, and creamy Fontina ready in 1 hour and 25 minutes. This make-ahead breakfast casserole makes hosting a weekend brunch completely stress-free.

Ingredients

• 1 loaf French bread, cut into 1-inch cubes

• 1 lb mild Italian sausage, casings removed

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 8 large eggs

• 2 cups half-and-half

• 1.5 cups Fontina cheese, grated

• 0.5 cup Parmesan cheese, grated

• 1 tsp kosher salt

• 0.5 tsp black pepper

Directions

• 1. Brown the meat: In a large skillet over medium heat, cook the Italian sausage, onion, and bell pepper until the meat is browned and vegetables are soft, about 10 minutes. Drain excess grease.
• 2. Mix the custard: In a large bowl, whisk together the eggs, half-and-half, salt, and black pepper until completely smooth.
• 3. Assemble the layers: Grease a 9×13 inch baking dish. Spread half the bread cubes, top with half the sausage mixture, and sprinkle with half the cheeses. Repeat this layering once more.
• 4. Add the liquid: Pour the egg mixture evenly over the entire dish. Press down gently on the bread to ensure it is submerged.
• 5. Soak and chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
• 6. Bake the casserole: Preheat your oven to 350°F. Remove plastic wrap, cover the dish with foil, and bake for 40 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the center is set.