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Sausage and Egg Sourdough Strata

By: By: KitchenAid

Got breakfast on the brain? Then you will love this easy Sausage and Egg Sourdough Strata. Make slow cooker breakfast recipe on a lazy Sunday when you have some friends or family coming over and serve them a delicious brunch. You won't believe how light and fluffy the eggs turn out. Two different types of cheeses melt together to make the whole dish nice and gooey. Spinach and red bell peppers give this dish color as well as their own unique flavors. You are going to wow everyone you share this awesome breakfast casserole with.


Cooking Time3 min

Cooking MethodCasserole


  • 5 cups sourdough bread, divided
  • 12 ounces hot ground sausage, cooked, crumbled, and divided
  • 1 cup Cheddar cheese, shredded and divided
  • 1 cup Swiss cheese, shredded and divided
  • 1/4 cup green onions, chopped and divided
  • 1/2 small red bell pepper, chopped and divided
  • 2 cups frozen chopped spinach, thawed and squeezed dry
  • 6 eggs
  • 2 cups half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper


  1. Layer half of bread, sausage, Cheddar cheese, Swiss cheese, onions, and red bell pepper in Slow Cooker ceramic pot sprayed with no-stick cooking spray. Top evenly with spinach. Repeat layers with remaining half of bread, sausage, Cheddar cheese, Swiss cheese, onions, and red bell pepper.

  2. In large bowl, combine eggs, half-and-half, salt, and ground red pepper. Pour evenly over layered mixture. Cover and cook at LOW 2 to 3 hours, or until lightly puffed and center is set.

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Sausage and spinach go so well with eggs and cheese in my world...this is definitely one of my favorite breakfast combinations, add the sourdough bread and that's just a bonus. I've never really gotten the concept of Strata vs Quiche vs Fritatta. Are they based around certain ethnic backgrounds? Like Italian, French, Mexican, would be interesting to find out. Perhaps I'll do some research on the subject.


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