Joanna Gaines has a knack for turning simple ingredients into comforting dishes that feel like a warm hug. Her strata recipe is no exception. This layered breakfast casserole combines fluffy eggs, savory sausage, and melty cheese, making it the perfect dish for family gatherings or lazy weekend mornings.
What sets this strata apart is its ease and versatility. We love how it can be prepped the night before, so all you have to do is pop it in the oven when you’re ready. Whether you’re a seasoned cook or just starting out, Joanna’s recipe delivers big on flavor with minimal effort. Let’s dive into this delicious strata that’s sure to become a brunch favorite in our homes.
Ingredients
To create Joanna Gaines’ strata recipe, we’ll gather a balance of fresh ingredients that build layers of rich flavors. Each category ensures the perfect harmony between texture and taste.
Bread and Cheese
- 6 cups cubed day-old crusty bread (French or sourdough works best)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Eggs and Dairy
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
Vegetables and Herbs
- 1 medium onion, finely diced
- 1 cup fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Meat and Seasonings
- 1 pound breakfast sausage, cooked and crumbled
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard powder
- ¼ teaspoon smoked paprika
| Category | Ingredients | Quantity |
|---|---|---|
| Bread and Cheese | Day-old crusty bread (French or sourdough) | 6 cups (cubed) |
| Sharp cheddar cheese | 2 cups (shredded) | |
| Mozzarella cheese | 1 cup (shredded) | |
| Eggs and Dairy | Eggs | 8 large |
| Whole milk | 2 cups | |
| Heavy cream | 1 cup | |
| Vegetables and Herbs | Onion (diced) | 1 medium |
| Fresh spinach (chopped) | 1 cup | |
| Garlic (minced) | 2 cloves | |
| Fresh parsley (chopped) | 2 tablespoons | |
| Meat and Seasonings | Breakfast sausage (cooked and crumbled) | 1 pound |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Ground mustard powder | ½ teaspoon | |
| Smoked paprika | ¼ teaspoon |
Let’s assemble these fresh ingredients to capture that classic JoAnna Gaines strata flavor and texture in every savory layer.
Equipment Needed
To prepare Joanna Gaines Strata Recipe flawlessly, having the right equipment is essential. This ensures each layer is perfectly cooked, flavors meld seamlessly, and the texture achieves that sought-after custardy richness. Here is what we recommend:
- 9×13-inch baking dish
This is ideal for layering the bread, cheese, sausage, and egg mixture evenly. A glass or ceramic dish works best for even heat distribution.
- Large mixing bowl
Use this to whisk the eggs, whole milk, heavy cream, and seasonings thoroughly. It also holds the cubed bread and other ingredients during assembly.
- Whisk or fork
Essential for beating the eggs and mixing the custard base until smooth and well combined.
- Skillet or frying pan
Use this to cook the breakfast sausage and sauté the onions and garlic prior to layering.
- Cutting board and sharp knife
For dicing onions, chopping fresh spinach and parsley, along with cutting bread into cubes.
- Measuring cups and spoons
Accuracy matters. Measure cheddar cheese, mozzarella, milk, cream, and seasonings precisely.
- Spatula or large spoon
For folding spinach and cooked sausage into the bread cubes without crushing them.
- Aluminum foil
Useful for covering the strata while baking to prevent over-browning on top.
The following table summarizes these key tools and their purpose in the recipe:
| Equipment | Purpose |
|---|---|
| 9×13-inch baking dish | Layering and baking strata evenly |
| Large mixing bowl | Mixing eggs, milk, cream, and seasonings |
| Whisk or fork | Beating eggs into smooth custard |
| Skillet or frying pan | Cooking sausage and sautéing vegetables |
| Cutting board and knife | Preparing onions, spinach, parsley, and bread |
| Measuring cups/spoons | Accurately measuring ingredients |
| Spatula or spoon | Gently combining ingredients |
| Aluminum foil | Covering strata to control browning |
With the correct equipment in hand, we make assembling Joanna Gaines Strata straightforward and enjoyable, setting us up for a delicious, crowd-pleasing breakfast casserole.
Make-Ahead Instructions
To perfectly prepare Joanna Gaines’ Strata recipe ahead of time, follow these simple steps to save time and enhance flavor:
- Assemble the Strata
Begin by layering the cubed bread, cooked sausage, sautéed vegetables, and cheeses evenly in your 9×13-inch baking dish.
Next, whisk together the eggs, whole milk, heavy cream, minced garlic, and seasonings until smooth.
Pour this custard mixture evenly over the layered ingredients.
Press gently to ensure the bread soaks up the custard fully.
- Cover and Refrigerate
Seal the baking dish tightly with plastic wrap or aluminum foil to prevent odors and drying.
Place the dish in the refrigerator for at least 8 hours or overnight.
This overnight soak allows the bread to absorb the custard completely resulting in a tender, flavorful strata.
- Baking Steps on Serving Day
Remove the strata from the fridge about 30 minutes before baking to allow it to come to room temperature.
Preheat the oven to 350°F (175°C).
Bake uncovered for 45 to 50 minutes or until the top is golden brown and the egg mixture is fully set.
Use a knife to test doneness; it should come out clean.
Make-Ahead Timeline Summary
| Step | Action | Time Frame |
|---|---|---|
| Assemble strata | Layer ingredients and pour custard | Prep day or night before |
| Refrigerate | Cover and chill | 8+ hours (overnight recommended) |
| Bring to room temp | Remove from fridge before baking | 30 minutes |
| Bake strata | Bake uncovered at 350°F (175°C) | 45-50 minutes |
“Preparing Joanna Gaines’ Strata the night before not only saves time but deepens the rich, savory flavors in every bite.“
By following these Make-Ahead Instructions, we ensure our strata is tender, flavorful, and ready to impress at your next family brunch or cozy weekend gathering.
Instructions
Follow these detailed steps to create Joanna Gaines’ Strata, a savory layered breakfast casserole that delights every time. We guide you through careful preparation, assembly, baking, and serving for the best results.
Prep Work
- Preheat your oven to 350°F (175°C).
- Cube 6 cups of day-old crusty bread (French or sourdough). Stale bread soaks up the custard best.
- Cook and crumble 1 pound of breakfast sausage in a skillet over medium heat until browned. Drain excess fat and set aside.
- Chop and prepare vegetables:
- Dice 1 medium onion
- Mince 2 garlic cloves
- Chop 1 cup fresh spinach
- Chop 2 tablespoons fresh parsley
- In a large mixing bowl, whisk together the custard ingredients:
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- Season custard with:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground mustard powder
- 1 teaspoon smoked paprika
Assembling the Strata
- Lightly grease a 9×13-inch baking dish.
- Layer half of the bread cubes evenly in the dish.
- Sprinkle half of the cooked sausage, half of the vegetables (onion, spinach, garlic, parsley) over the bread.
- Add 1 cup shredded sharp cheddar and ½ cup shredded mozzarella on top.
- Repeat layering with remaining bread, sausage, vegetables, and cheese.
- Slowly pour the custard mixture evenly over the layers, pressing gently to submerge the bread.
- Cover the dish tightly with aluminum foil.
Baking the Strata
| Step | Details |
|---|---|
| Refrigerate Time | At least 8 hours or overnight |
| Oven Temperature | 350°F (175°C) |
| Baking Duration | 45 to 50 minutes |
| Doneness Indicator | Golden brown top and set custard |
- Remove the strata from the fridge 30 minutes before baking to reach room temperature.
- Bake covered with foil for 30 minutes.
- Remove foil and bake an additional 15-20 minutes until golden brown and firmly set.
- Always test doneness by inserting a knife; it should come out clean.
Resting and Serving
- Let the strata rest for 10 minutes after baking to allow flavors to meld and slicing to improve.
- Use a spatula to cut into squares and serve warm.
- Garnish with extra fresh parsley for a bright finish.
By following these precise Instructions, our Joanna Gaines Strata will shine with its rich custard-soaked bread layers, savory sausage, and gooey cheese—a true brunch crowd-pleaser.
Tips for the Best Joanna Gaines Strata Recipe
To perfect Joanna Gaines’ strata, we must focus on a few key techniques that enhance flavor, texture, and presentation. Here are our top tips for baking this classic breakfast casserole to perfection.
Use Day-Old Bread for Ideal Texture
Choosing day-old crusty bread such as French or sourdough is essential. Fresh bread will absorb too much custard and become soggy. Allowing the bread to dry overnight ensures it soaks up the egg mixture evenly, creating a fluffy, firm strata.
Cook Sausage Thoroughly and Drain Well
For the best flavor, cook the breakfast sausage until browned and crumbly. Drain excess fat in a fine mesh strainer or on paper towels. This prevents the dish from becoming greasy while keeping sausage flavorful.
Whisk Eggs and Dairy Until Smooth
When mixing eggs, whole milk, and heavy cream, whisk thoroughly to create a silky custard base. Avoid over-mixing, which can incorporate excess air and alter the texture.
Season Generously but Wisely
Season the strata custard mixture with salt, black pepper, ground mustard powder, and smoked paprika. These spices add subtle warmth and depth without overwhelming the casserole. Adjust seasoning before pouring over the layered ingredients.
Layer Ingredients Evenly
Distribute bread, sausage, vegetables, and cheese evenly in the baking dish. This ensures every bite has balanced flavors and consistent texture.
Cover While Baking Then Uncover
Start baking the strata covered with aluminum foil to lock in moisture. Remove the foil in the last 10–15 minutes to achieve a golden brown crust on top.
Let Strata Rest Before Serving
After baking, let the strata rest at room temperature for 10 to 15 minutes. This allows it to set and makes slicing clean and easy.
Make-Ahead Strategy
Assembling the strata the night before and refrigerating gives the custard time to soak into the bread enhancing the richness and flavor.
Optimal Baking Parameters for Joanna Gaines Strata
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial bake (covered) | 350°F (175°C) | 35-40 minutes | Keeps casserole moist |
| Baking uncovered (final) | 350°F (175°C) | 10-15 minutes | Achieves golden brown crust |
| Resting after baking | Room temp | 10-15 minutes | Helps the strata to set for easier slicing |
“Remember Strata is forgiving but attention to these details makes it truly shine. Following these tips guarantees a moist, flavorful strata that embodies Joanna Gaines’ signature comfort food style.”
By applying these simple but powerful techniques, we ensure our version of the Joanna Gaines Strata Recipe is delicious, visually appealing, and a guaranteed crowd-pleaser.
Variations and Substitutions
To make Joanna Gaines’ Strata uniquely ours or accommodate dietary preferences, we can explore several Variations and Substitutions that keep the dish flavorful and satisfying while adapting to what we have on hand or prefer to eat.
Protein Alternatives
While the original recipe features 1 pound of cooked and crumbled breakfast sausage, we can swap this for other proteins to customize the strata:
| Original Protein | Substitution Options | Notes |
|---|---|---|
| Breakfast sausage | Cooked bacon, turkey sausage, ham | Adjust cooking times accordingly |
| Vegetarian sausage or plant-based crumbles | Suitable for meatless versions | |
| Cooked chicken or turkey breast | Shredded or diced for texture |
We recommend browning the substitute protein thoroughly and draining any excess fat before layering to prevent sogginess.
Cheese Variations
The strata calls for 2 cups shredded sharp cheddar and 1 cup shredded mozzarella, but we can mix cheeses for different flavor profiles:
- Swap cheddar for Gruyere or Fontina for nutty depth.
- Use Pepper Jack or Colby Jack for a subtle kick.
- Substitute mozzarella with provolone or monterey jack for meltiness.
- For dairy-free options, try vegan cheese shreds suited for baking.
Bread Choices
The base uses 6 cups of cubed day-old crusty bread like French or sourdough. Other bread options include:
- Whole wheat or multigrain bread for added texture and fiber.
- Brioche or challah for a richer, slightly sweet flavor.
- Gluten-free bread cubes for gluten-sensitive diets.
Ensure the bread is a day old to absorb the custard without turning mushy.
Vegetable and Herb Substitutions
The original strata includes onion, spinach, garlic, and parsley. We can enhance or alter the veggies based on season and preference:
- Replace spinach with kale, Swiss chard, or broccoli florets (lightly steamed).
- Swap onion for shallots, leeks, or green onions.
- Add diced bell peppers, mushrooms, or zucchini for extra color and nutrients.
- Fresh herbs such as thyme, basil, or chives can replace parsley.
Dairy and Seasoning Adjustments
The custard mix combines 8 large eggs, 2 cups whole milk, and 1 cup heavy cream. For lighter or alternative preparations:
- Use half-and-half instead of heavy cream for reduced fat.
- Substitute milk with unsweetened almond milk or oat milk for lactose-free versions.
- Reduce eggs by 1 or 2 if desired, but note the strata will be less firm.
- Adjust seasoning by increasing or decreasing ground mustard powder, smoked paprika, salt, and black pepper to taste.
Pro Tip: When making substitutions, keep moisture balance in mind. Vegetables with high water content should be sautéed to reduce moisture before using to prevent a watery strata.
Summary Table of Key Variations
| Ingredient | Original | Variations & Substitutions |
|---|---|---|
| Protein | Breakfast sausage | Bacon, turkey sausage, ham, vegetarian crumbles, chicken |
| Cheese | Sharp cheddar, mozzarella | Gruyere, Fontina, Pepper Jack, vegan cheese |
| Bread | French or sourdough (day-old) | Whole wheat, brioche, challah, gluten-free |
| Vegetables/Herbs | Onion, spinach, garlic, parsley | Kale, bell peppers, mushrooms, thyme, basil |
| Dairy | Whole milk, heavy cream | Half-and-half, almond/oat milk |
| Seasonings | Mustard powder, smoked paprika | Adjust seasonings to personal taste |
By experimenting with these creative twists and thoughtful substitutions, we ensure Joanna Gaines’ Strata remains a versatile and beloved centerpiece for any brunch or family meal.
Conclusion
Joanna Gaines’ strata recipe brings together simple ingredients to create a comforting and satisfying breakfast dish. Its make-ahead convenience and versatility make it perfect for busy mornings or leisurely weekend brunches.
With a few easy steps and some thoughtful preparation, we can enjoy a flavorful casserole that’s sure to become a family favorite. Whether sticking to the classic recipe or trying one of the suggested variations, this strata offers a delicious way to start the day right.
Frequently Asked Questions
What is Joanna Gaines’ strata recipe?
Joanna Gaines’ strata is a layered breakfast casserole made with eggs, sausage, cheese, and cubed day-old bread. It’s a comforting dish perfect for family gatherings or weekend brunches.
Can I prepare the strata ahead of time?
Yes, the strata can be assembled the night before. Cover and refrigerate for at least 8 hours to let the bread absorb the custard before baking.
What type of bread is best for the strata?
Day-old crusty bread like French or sourdough is ideal. Using stale bread helps achieve the perfect texture without becoming mushy.
What kind of cheese is used in the recipe?
The recipe calls for 2 cups of sharp cheddar and 1 cup of mozzarella cheese to create a rich, gooey texture.
Can I substitute the sausage in the strata?
Yes, you can replace sausage with bacon, turkey sausage, vegetarian crumbles, or other preferred proteins to suit your dietary needs.
What equipment do I need to make this strata?
You’ll need a 9×13-inch baking dish, a large mixing bowl, skillet, cutting board, measuring tools, spatula, and aluminum foil.
How long and at what temperature do I bake the strata?
Bake covered with foil at 350°F (175°C) for 45 to 50 minutes, then uncover to brown the top until golden.
Is it necessary to let the strata rest before serving?
Yes, letting it rest after baking helps the strata set, making it easier to slice and enhancing the flavors.
Can I make a dairy-free or lactose-free version?
Yes, you can use lactose-free milk, cream, or dairy-free cheese alternatives to make the strata suitable for lactose intolerance.
What vegetables can I add or substitute?
Spinach can be swapped with kale, bell peppers, mushrooms, or other fresh veggies to customize the flavor.