A Better Brunch: Saturday Sausage and Pepper Strata

By Caroline – February 2, 2011


You worked hard all week and a break is finally in sight. But don’t let a single sitting of pancakes derail your discipline. This weekend, make yourself a better brunch.



  • ½ pound turkey breakfast sausage, casing removed
  • 2 onions, chopped
  • 1 red bell pepper, seeded and diced
  • 4 cups 1% milk
  • 12 large eggs
  • 6 cups cubed, hearty whole grain bread
  • 5 teaspoons Dijon mustard
  • 1 ½ cups Swiss cheese, grated
  • Salt and pepper to taste


Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick spray. In a nonstick skillet over medium heat, cook the sausage until browned. Transfer sausage to a plate lined with paper towels to drain. Cook onions and pepper until softened, about 3 minutes. Whisk milk, eggs, salt and pepper in a bowl until blended. Spread bread in baking disk, scatter with sausage and onion and pepper mixture. Brush with mustard. Sprinkle with cheese. Pour egg mixture over the top. Refrigerate for at least 2 hours, but ideally overnight. Bake, uncovered, for 55 to 65 minutes, until lightly browned and set in the center. Let cool for 5 minutes.

Per serving (1 slice): 260 calories; 20 g carb; 16 g protein; 3 g fiber; 13 g fat

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