I absolutely love to make a Strata for the holidays. Stratas are easy to make, great to prep ahead, and so versatile, with so many ways to customize them. This Italian Strata recipe is a fun and delicious twist on a family classic!

an above view photo of a finished italian strata in a baking dish

A Lovely Note from Teri: Why You’ll Love this Italian Strata

There’s something soul-satisfying about strata. It’s the perfect dish to put together on Christmas Eve, refrigerate, then bake in the morning while you’re opening presents. When you’re done, you’ll have a delicious and decadent breakfast ready to go.

I grew up with my mom making cheddar cheese strata for us every single year, and it is such a great memory of Christmas magic for me. I’ve now started doing updated versions of my own every year, and it’s just so fun to continue the tradition in new and delicious ways. Strata is so easy to make and something that kids can help with, so it’s the perfect thing to get the whole family involved. From a Christmas morning breakfast to a fabulous dinner party, there are so many ways to make and enjoy your strata.

a close up photo of a slice of italian strata on a plate with a fork

I am so excited about this Italian strata recipe. As a Chicago gal, I love giardiniera. It’s the perfect complement to the spicy sausage and provolone. This dish is truly Chicago inspired. Vivian and I were chatting about food and she had this fabulous idea to combine Italian sausage and giardiniera in a strata. Everyone we’ve shared it with says it tastes like a pizza! This is a dish that feels like a warm hug, and it’s so simple to make and something everyone will enjoy.

We had a little extra fun with this recipe and made it two ways. You can make it in a baking dish, or it’s the perfect thing to make in mini single serving Dutch ovens. This is one of my favorite ways to serve it to guests. It’s not much extra work, and it elevates the whole meal for everyone. And there’s no better time than the holidays for a little fun on your table!

an above view photo of three mini dutch ovens with italian strata in them

Serving Suggestions

This Italian Strata recipe is perfect for a brunch spread. You could serve it alongside some oven bacon, and fill out your table with Roy’s Pancakes and blueberry muffins.

Something to know about me is that if I am going to have a glass of champagne, I prefer it in the morning! And what better way to kick off a holiday brunch than with a slice of strata and a beautiful glass of champagne.

Even on the holidays though, I absolutely love enjoying my green juice in the morning. There is simply nothing that makes me feel better, and it is the perfect way to incorporate some greens in the morning.

Cream cheese and cheese blocks on wood board, with eggs, bread, chopped meat, and ingredients for a savory dish, featured on No Crumbs Left.

Ingredients

  • Spicy Italian sausage, removed from casings
  • White sandwich bread, regular or gluten-free
  • Butter, softened
  • Large eggs, beaten
  • Whole milk
  • Dry mustard
  • Kosher salt
  • Shredded provolone or mozzarella cheese, divided
  • Italian seasoning
  • Giardiniera, drained and chopped
  • Your favorite hot sauce

Variations

For a gluten-free Italian breakfast strata, simply use your favorite gluten free white bread! Since gluten free bread is often smaller, you may need more slices. Make sure you have about nine oz of bread for the best results.

With the giardiniera and spicy sausage, I really find this breakfast casserole is perfectly packed with flavor. If you don’t have giardiniera, you could opt for a mixture of sauteed red peppers, garlic and onions, but it will not have that same delicious tang from the pickled flavor in the giardiniera. Instead of sausage, you could also try it with ham or prosciutto instead, though I have not tried it.

For some extra vegetables in your strata, you could try adding sauteed kale or chard, and some mushrooms. Diced tomatoes could also be a fun addition. Just keep in mind that these can change the consistency of your strata, so be cautious with your modifications.

If you prefer an even sharper cheese, you could use cheddar cheese in your strata. Or you could add a touch of parmesan cheese to your cheese mixture for an added punch of flavor.

Minced ground beef cooking in a stainless steel pan, perfect for easy, flavorful recipes.
a photo of a hand holding a knife buttering a piece of white bread
a photo of buttered bread cubes added to a white baking dish

How to Make This Italian Strata Recipe

Cook Sausage and Butter Bread

In a large skillet over medium-high heat, add the sausage, breaking it up with a wooden spoon, potato masher or spatula as it cooks. Lower heat to medium and continue cooking the sausage for 5-6 minutes, stirring occasionally, until the cooked through. Remove sausage to a paper-towel lined plate with a slotted spoon to drain and set aside. 

Butter one side of each bread slice, then cut off the crusts and cut each piece into 1 1/2-inch squares. Depending on the size of your bread, that could be cutting the slices into quarters or sixths. Use any leftover butter to butter a medium-sized baking dish then lay the bread cubes, buttered side up, in a single layer.

a photo of the milk mixture in a white bowl with a small bowl of sausage next to it
a photo of the milk mixture being poured over the bread cubes in a white baking dish
a photo of the milk mixture being poured over the bread cubes in a white baking dish

Make Milk Mixture and Combine

In a bowl or extra-large measuring cup, whisk the eggs, milk, dry mustard, and salt together. Sprinkle  ½ cup of the cheese and the sausage over the bread and then pour egg mixture over everything, evenly distributing it in the pan. Press strata lightly to ensure the bread so is fully soaking in the liquid. It will be filled to the top. Top strata with remaining 2 cups cheese and sprinkle the Italian seasoning, if using. Cover and refrigerate overnight.

When you are ready to bake, remove the pan from the refrigerator and let the strata rest at room temperature for 30-45 minutes, you do not want to bake right out of the fridge. Preheat the oven to 350°F.

Bake until golden brown, approximately 1 hour. At 30 minutes, rotate the pan for even baking. Check to see if fully cooked at 50 minutes and cook an additional 10 minutes or until the center feels firm and the strata is golden brown and bubbly around the edges. If the strata is browning too much, loosely tent with foil. Remove the strata from the oven. 

Serve with giardiniera on the side and enjoy! You could also garnish with a bit of basil or cracked black pepper to finish off the strata.

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Creamy homemade bread pudding with vanilla sauce and caramelized toppings in a blue cast iron skillet.
a photo of six italian stratas in mini dutch ovens with cheese on top

Mini Dutch Oven Method

You can easily make this Italian strata recipe in 6-7 individual baking containers. I have made this in small single serving Dutch ovens which made my eaters feel so special! Simply divide your ingredients among your mini dutch ovens and follow the same instructions. Once I pour the liquid in, I push the bread down to make sure it is fully submerged. Be sure to watch them closely as they could bake slightly quicker in a smaller dish.

a photo of six mini italian stratas in individual dutch ovens

Storage

If you are lucky enough to have leftovers, store leftover Italian strata in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.

Try These Other Strata Variations

If you make this Italian strata recipe, be sure to rate and review the recipe to let me know what you think. And if you want to follow along, head to Instagram, TikTok, and Pinterest for more inspiration!

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a close up photo of a slice of italian strata on a plate with a fork

Overnight Italian Strata Recipe

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Brunch
  • Method: Oven
  • Cuisine: Italian
Print Recipe

Description

This Italian Strata recipe is a fun and delicious twist on a family classic! Make this for a fabulous holiday brunch. 

Ingredients

  •   6 ounces spicy Italian sausage, removed from casings
  •   8 slices white sandwich bread, regular or gluten-free* 
  •   ¼ cup butter, softened
  •   3 large eggs, beaten
  •   2 ½ cups whole milk
  •   4 teaspoons dry mustard
  •   1 teaspoon kosher salt
  •   2 ½ cups (about 10 ounces) shredded provolone or mozzarella, divided
  •   1 teaspoon Italian seasoning, optional
  •   4 tablespoons giardiniera or more, drained and chopped
  •   Your favorite hot sauce, for serving

Instructions

  1. In a large frying pan over medium-high heat, add the sausage, breaking it up with a wooden spoon, potato masher or spatula as it cooks. Lower heat to medium and continue cooking the sausage for 5-6 minutes, stirring occasionally, until the cooked through. Remove sausage to a paper-towel lined plate with a slotted spoon to drain and set aside. 
  2. Butter one side of each bread slice, then cut off the crusts and cut each piece into 1 1/2-inch squares. Depending on the size of your bread, that could be cutting the slices into quarters or sixths. Use any leftover butter to butter a medium-sized baking dish then lay the cut bread, buttered side up, in a single layer. 
  3. In a bowl or extra-large measuring cup, beat the eggs, milk, dry mustard, and salt together. Sprinkle  ½ cup of the cheese and the sausage over the bread and then pour egg mixture over everything, evenly distributing it in the pan. Press strata lightly to ensure all the bread is fully soaking in the liquid. It will be filled to the top and soak up as it sits overnight. Top strata with remaining 2 cups cheese and sprinkle the Italian seasoning, if using. Cover and refrigerate overnight.
  4. When you are ready to bake, remove the pan from the refrigerator and let the strata rest at room temperature for 30-45 minutes, you do not want to bake right out of the fridge. Preheat the oven to 350°F.
  5. Bake until golden brown, approximately 1 hour. At 30 minutes, rotate the pan for even baking. Check to see if fully cooked at 50 minutes and cook an additional 10 minutes or until the center feels firm and the strata is golden brown and bubbly around the edges. If the strata is browning too much, loosely tent with foil. Remove the strata from the oven. 
  6. Spoon the chopped giardiniera over the strata and serve with hot sauce on the side, if desired!

Notes

  • Gluten-free bread slices are usually smaller than regular sandwich bread. You’ll need about 9 ounces of bread for this recipe. 
  • You can easily make this in 6-7 individual baking containers. I have made this in small single serving Dutch ovens which made my eaters feel so special! This would also be grand in individual ramekins. Simply divide your ingredients among your mini dutch ovens and follow the same instructions. Once I pour the liquid in, I push the bread down to make sure it is fully submerged.

Nutrition

  • Serving Size: 1 scoop
  • Calories: 384
  • Sugar: 3.9 g
  • Sodium: 817.2 mg
  • Fat: 30.5 g
  • Carbohydrates: 10.2 g
  • Protein: 18.8 g
  • Cholesterol: 121.7 mg