# Breakfast Chicken and Sausage Strata — Savory Casserole for Brunch > A savory, make-ahead strata that layers shredded rotisserie chicken and seasoned breakfast sausage with bread, cheese and a rich egg custard — perfect for weekend brunch. Assemble the night before or the morning of, then bake for a golden, hearty casserole that feeds a crowd. Canonical URL: https://www.topshelf.recipes/recipes/breakfast-chicken-sausage-strata-savory-casserole-brunch ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe This Breakfast Chicken and Sausage Strata is a deliberately old-school, very forgiving casserole that marries two savory proteins — shredded rotisserie chicken and seasoned breakfast sausage — with sharp cheddar and a silky egg-milk custard. The trick is contrast: day-old crusty bread soaks just enough of the custard to become custardy in the center while still offering a lightly crisp, cheesy crown. Browning the sausage with the onion develops the browned, caramelized notes that keep the strata from tasting flat, and the parsley brightens each bite so it never feels heavy. Built for company and chaos-free mornings, this strata rewards a little advance work — assemble it the night before to let flavors meld, or pull it together the morning of for fresher texture. It slices cleanly into squares that reheat well, making it ideal for brunch crowds, potlucks or busy weeknight dinners when you want comfort without fuss. Small swaps in cheese, herbs, or sausage give you a reliable template to tailor heat, richness, and seasoning to your table. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 45 minutes - Total Time: 65 minutes - Servings: 6 - Difficulty: Medium - Category: Dinner ## Ingredients ### Prepare and preheat - 6 cups Day-old crusty bread, cut into 1-inch cubes ### Cook sausage, onion and combine with chicken - 2 cups Cooked shredded chicken (rotisserie or poached) - 1 lb Breakfast sausage (bulk, removed from casings) - 1 medium Yellow onion, diced - 2 cloves Garlic cloves, minced ### Make the egg custard - 8 large Large eggs - 2 cups Whole milk - 1 tsp Salt and freshly ground black pepper ### Assemble the strata - 2 cups Sharp cheddar cheese, shredded - 1/4 cup Fresh parsley, chopped ## Instructions ### 1. Prepare and preheat Preheat the oven to 350°F (175°C) and grease a 9x13-inch (or similar) casserole dish. Spread the cubed bread in the dish so it's evenly distributed; set aside while you prepare the fillings. ### 2. Cook sausage, onion and combine with chicken In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through (about 6–8 minutes). Add the diced onion and minced garlic and cook 3–4 minutes until softened; stir in the shredded chicken, remove from heat and let cool slightly. ### 3. Make the egg custard In a large bowl, whisk together the eggs, whole milk, salt and black pepper until smooth and slightly frothy. Taste and adjust seasoning — this custard will soak the bread and bind the strata. ### 4. Assemble the strata Scatter half of the shredded cheddar over the cubed bread, then evenly distribute the sausage-chicken-onion mixture and sprinkle with half the parsley. Top with the remaining bread and cheese, press gently to compact, then pour the egg-milk mixture over the casserole, pressing again so the bread soaks up the custard. ### 5. Rest or refrigerate (optional make-ahead) Let the assembled strata sit at room temperature for 20–30 minutes to allow the custard to absorb; for best results, cover and refrigerate overnight (up to 24 hours) to deepen flavors and ensure even soaking. If refrigerating, remove from fridge 30 minutes before baking to take the chill off. ### 6. Bake and serve Bake uncovered at 350°F (175°C) for 40–50 minutes, until the top is golden and a knife inserted in the center comes out clean; if the top browns too quickly, tent with foil. Let rest 10 minutes before garnishing with remaining parsley and slicing into 6 portions to serve. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 788 kcal - Protein: 51.7 g - Carbohydrates: 37.6 g - Fat: 46.9 g - Saturated Fat: 19.7 g - Fiber: 2.1 g - Sugar: 8.8 g - Added Sugars: 3.1 g - Cholesterol: 390.4 mg - Sodium: 1829.6 mg - Potassium: 648.4 mg - Calcium: 486.4 mg - Iron: 4.9 mg - Vitamin D: 3.2 mcg ## Tips ### Use Day-Old Bread Stale, crusty bread absorbs the custard without collapsing; if your bread is fresh, dry the cubes on a sheet pan at 300°F for 10–15 minutes. ### Brown Sausage Thoroughly Cook the sausage until the bits are well-browned to render fat and develop deep flavor, then drain off excess if your sausage is very greasy. ### Press For Even Soak After pouring the custard, press the strata gently and let it rest 20–30 minutes (or refrigerate overnight) so the liquid distributes evenly through the bread. ### Temper The Chill If you refrigerate assembled strata, bring it to room temperature for 20–30 minutes before baking to ensure even cooking through the center. ### Protect The Top If the cheese browns too quickly, tent loosely with foil for the last 10–15 minutes so the interior can finish without burning the crust. ## Variations and Substitutions ### Vegetarian Mushroom Swap Replace breakfast sausage with a mixture of diced cremini mushrooms and crumbled tempeh or store-bought vegetarian sausage; sauté until deeply browned for the same savory punch. ### Spicy Chorizo Twist Use Mexican chorizo (removed from casings and cooked) for a smokier, spicier flavor and swap half the cheddar for Monterey Jack to balance heat. ### Herby Goat Cheese Fold in 4 ounces of crumbled goat cheese with the cheddar and double the parsley for a tangy, herb-forward profile that cuts the richness. ### Lower-Fat Option Choose lean ground turkey sausage and use 2% milk instead of whole; drain any rendered fat from the pan thoroughly before adding the chicken and onions. ## Notes ### Storage and Make-Ahead Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cut into portions and wrap tightly; freeze up to 2 months. Reheat individual slices in a 350°F oven for 10–15 minutes (covered) or microwave on medium for 1–3 minutes until heated through, finishing under the broiler a minute if you want to revive the crisp top. ### Serving Suggestions Serve slices with a bright green salad dressed in lemon and olive oil or a quick arugula-fennel slaw to cut the richness. Offer condiments like tangy ketchup, hot sauce, or grainy mustard, and pair with coffee and fresh-squeezed orange juice for brunch or a dry sparkling wine and bloody marys for a celebratory spread. ## Frequently Asked Questions ### Can I use fresh bread instead of day-old? Yes, but dry the fresh bread cubes in a low oven for 10–15 minutes so they firm up and will absorb the custard without turning to mush. ### How long can I assemble this ahead of time? Assembled strata can sit covered in the refrigerator for up to 24 hours; beyond that the bread will over-saturate and the texture will suffer. ### Is it OK to use pre-shredded cheese? You can, but pre-shredded cheese often contains anti-caking agents that limit melting; freshly shredded cheddar gives a silkier melt and a bolder flavor. ### My strata came out soggy in the middle — why? Sogginess usually means the bread was too fresh or there was excess liquid from the sausage; next time dry your bread first and drain off extra fat before combining with the chicken. ### Can I freeze the unbaked assembled casserole? Yes — wrap tightly and freeze for up to 1 month; bake from frozen but add 10–20 minutes to the baking time and cover with foil until the center is fully set. ### How can I make this less rich for a lighter meal? Use lean turkey sausage, swap half the milk for low-sodium chicken broth, and reduce the cheese slightly while adding more fresh herbs and vegetables like spinach or bell pepper to stretch flavor without extra fat. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)