Sausage and Biscuit Strata

Fluffy biscuits, mixed with sautéed onions, poblanos, and spicy breakfast sausage, layered with cheddar cheese, and baked in a creamy egg custard.

Strata is like a cross between a quiche and a bread pudding. Take the eggs, for instance. In a quiche, the eggs are thick and firm. In a bread pudding, the eggs are almost unrecognizable, blending completely into the custard base. In this strata, the eggs become more like a soft scramble, with little pockets of fluffy egg and a creaminess that blends everything together.

Strata, like bread pudding and quiche, have a bread element and many combinations of fillings. Normally strata are made with bread. But for this strata, I used day-old biscuits instead. The delicious buttery bits of biscuits add a nice texture contrast to the egg. And what goes better with biscuits and eggs than sausage? Well, maybe a steak, but I digress. I used a spicy breakfast sausage cooked off with onions, peppers, and sage to round out the strata. Making it a delicious all in one breakfast dish.

Sausage and Biscuit Strata

Course Breakfast, Brunch
Total Time 2 hours
Servings 5


  • 1/2 onion diced 1 cup
  • 1 poblano diced 1 cup
  • 5 garlic cloves minced 1 Tbsp
  • 1/2 pound spicy breakfast sausage
  • 1/8 tsp sage dry
  • 2 tbsp butter divided
  • 4 biscuits day old 4-4 1/2 cups
  • 1 cup cheddar cheese shredded
  • 3 eggs
  • 4 yolks
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp dijon mustard
  • 2 cups half and half
  • 1/2 cup greek yogurt


  • Heat a skillet over medium heat. Add 1 tablespoon of butter, the onions and peppers to the pan. Cook until they begin to soften. Add the garlic, sausage and sage. When the sausage is cooked through remove from heat and cool completely.
  • Butter a casserole dish with 1 tablespoon of butter. Cut or tear the biscuits into pieces. Mix the biscuits with the cooled sausage mixture. Place 1/2 the biscuit mix into the casserole. Top with half the cheese. Then layer with the rest of the biscuit mix and cheese.
  • Whisk together eggs, half and half, yogurt, dijon, salt, and pepper. Pour over the biscuit mixture. Press gently to make sure everything is distributed evenly. Heat the oven to 350 degrees. Place the casserole in a deep sided pan. Place the dish in the oven and fill the outer pan with hot water 1/2 way up the sides of the casserole. Bake for 1- 1 1/4 hours. The top should be brown and firm to the touch. There should be no jiggly spots. Remove from the oven and cool for 15 minutes before serving.

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