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Sausage Strata with Rosemary

Sasusage and Rosemary Strata
Yield:  8 servings
Cook Time:   25-40 minutes, depending on baking dishes used
Tips:   May be made with 1 lb. of chopped ham instead of sausage, if desired. Fresh rosemary is optional, though adds a fresh herbal flavor. Roasted garlic bread can be found packaged in grocery stores in fresh baked bread section or near check out counters.
Suggestion:   Delicious served for breakfast, brunch, lunch or dinner.
Sausage Strata with Rosemary is an easy gourmet breakfast casserole dish that is of course delicious served for breakfast or brunch - but it is also great served for lunch or dinner on occasion. Strata is a casserole dish in American cuisine, similar to quiche and frittata), and is traditionally made with eggs,
cheese and bread. Meat and vegetables can also be added to strata recipes, giving them their own distinct flavor and texture. This cheese and sausage strata recipe can be baked in one 8x8-inch casserole dish and spooned onto serving plates, or it can be baked in 8 separate ramekins (small individual-sized casserole dishes), which slightly shortens the baking time. Baking this sausage strata in ramekins is perfect for brunch and gives a classy and fun presentation. This sausage strata is made with eggs, shredded cheddar cheese, crumbled breakfast sausage, cubes of roasted garlic bread and fresh chopped rosemary, giving it a hint of fresh herbal flavor. (1 lb. of ham cut into bite-size chunks can be used instead of sausage, if desired.) If you'd like a more basic sausage strata or don't have any fresh rosemary handy, you can simply omit the rosemary. This tasty egg, sausage and cheese breakfast casserole has texture and flavor that is suited for all ages!



  • 1 lb. breakfast sausage
  • 8 large eggs
  • 1 cup water
  • 6 cups cubed (1/2 inch cubes) roasted garlic bread
  • 1 tablespoon chopped fresh rosemary
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper


Roast garlic bread in oven according to package directions. (Note: Roasting garlic bread in a foil-type bag will produce a soft bread, while roasting the garlic bread loaf out of the bag will produce a crispier result. Either method can be used, depending on whether you prefer soft or slightly crispy bread cubes in your strata.)

Preheat oven to 350°F. Coat an 8x8-inch casserole dish or 8 individual ramekins (individual serving oven-safe casserole dishes) with cooking spray.

In a large skillet, cook sausage (breaking into small pieces as it cooks) over medium heat until cooked through. Set aside and cover with aluminum foil to keep warm..

In a large mixing bowl, whisk together eggs and water until well-blended. Add cooked sausage, shredded cheese, fresh chopped rosemary and bread cubes. Mix thoroughly. Allow mixture to stand for about 10 minutes.

Pour mixture into prepared 8x8-inch casserole dish (or ramekins) and place in the oven. If using an 8x8-inch casserole dish, bake for 40 minutes or until mixture is completely set. (Note: If using individual ramekins, bake for 25 minutes, or until the mixture is completely set.)

Remove from oven and allow to cool for 5 minutes, then serve. If using an 8x8-inch casserole dish, simply spoon onto serving plates. If using ramekins, place ramekins on small plates and serve.

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