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.

Savory Sausage & Veggie Sourdough Strata plated with loaf of Bread SRSLY Gum-Free Sourdough next to it

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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