Savory Sausage & Veggie Sourdough Strata (Gluten-Free)

If you’re looking for a way to simplify your mornings without sacrificing flavor or nutrition, this Savory Sausage & Veggie Sourdough Strata is the answer. This recipe is entirely gluten-free, but unlike many gluten-free breakfast casseroles that can turn mushy or dense, this version stays remarkably light and structured.

The secret is our Bread SRSLY Gum-Free, Rice-Free XL Loaf. Because this sourdough loaf is slowly fermented and made without gums or rice, it handles the egg custard like a champ. It absorbs all that savory flavor while maintaining a satisfying, sourdough-style "chew" that is often missing when it comes to gluten-free baked goods.

This Strata is an excellent "clear out the fridge" recipe—toss in those extra greens that are about to wilt and your favorite breakfast sausage for a high-protein, allergen-friendly breakfast that tastes even better as leftovers the next day. You can totally swap in plant-based substitutes for the sausage, egg and/or cheese to make this recipe align with your dietary needs.

 

How To Make This Savory Strata

  • You'll bake this low and slow at 350 degrees. Start by preheating your oven while you prep the ingredients.
  • Use about 8 slices of bread and cut into cubes. If you aren't using Bread SRSLY, use an unsliced sourdough bread, like one you find at a bakery, so the cubes can be thick.
  • If you don't have any unsliced loaves of bread, using a commercial sliced bread is fine, you just won't have those thick, chewy bites of bread and might lose a bit of the structure.
  • Next, whisk your eggs, milk, cheese, seasonings together.
  • Cook your vegetables and meat on a saute é pan. You can cook the sausage first, and use its leftover fat in the pan to cook the veggies.
  • Mix together the bread, vegetables, and meat in a glass baking dish, then pour over the egg mixture.
  • Top with extra cheese for a gooey and golden crust. Bake for 50 minutes! 

 

Recipe Substitutes

  • Eggs: Use silken tofu or vegan egg substitute like Just Eggs
  • Milk: Dairy-free milk
  • Bread SRSLY bread: Any form of sourdough will work if not going for a gluten-free recipe. 
  • Butter: Ghee 
  • Cheese: Any vegan cheese will do, or a nutritional yeast for the cheesy flavor
  • Sausage: Vegan ground meat 

 

Other Strata Recipes

Try these other strata recipes by us! 

 

Recipe and photos by Danielle Haft // @daniellehaft

Total time: About 15 minutes active time, about an hour idle
Yields: 6-8 servings
Gluten-Free, Rice-Free (can be made dairy free or vegan)

 

NUTRITION INFORMATION

Calories: 444
Fat: 20.8 g
Carbohydrates: 53.3 g
Fiber: 6.8 g
Protein: 18.3 g

 

INGREDIENTS

  • 8 thick slices Bread SRSLY Gum-Free, Rice-Free XL Loaf
  • 4 eggs
  • 1 1/2 cup milk of choice
  • 1 cup shredded cheese of choice, divided 
  • Salt & pepper to your taste
  • Butter for cooking
  • 1/2 medium white onion, diced
  • 2 cups shiitake mushrooms, chopped
  • 1 cup sliced cooked breakfast sausage (we like Bilinski Sausage Co)
  • A couple handfuls of chopped kale or greens of your choice

DIRECTIONS

  1. Preheat your oven to 350F° and lightly butter a casserole dish.
  2. Cut the bread into cubes. Add the bread to a large mixing
    bowl.
  3. In a separate bowl, whisk together the eggs, milk, 3/4 cup cheese, salt and pepper.
  4. Pour the egg mixture over the bread. Allow the bread to absorb the
    liquid while you sauté the veggies.
  5. In a pan over medium heat, add about a tablespoon of butter.
  6. Sauté the onions in the pan until translucent. Add the mushrooms and sausage. Stir in the kale last.
  7. Once the veggie mix is thoroughly cooked, add to the bread/egg mixture and stir well.
  8. Transfer to the prepared casserole dish and top with remaining cheese.
  9. Bake for 50 minutes to an hour or until slightly golden.
  10. Slice and enjoy. Keep in the fridge and reheat for leftovers!
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