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Home / Recipes / Southwestern Breakfast Strata

Southwestern Breakfast Strata

This breakfast casserole has everything for a fabulous meal to kick off the weekend, and it's a breeze to pull together. You probably already have the ingredients in the fridge!
Ready in: Level: Medium
Prep: Cook: Yields: 8 Servings


  • 1 loaf Italian bread (14-inch, cut into 1-inch cubes)
  • 3/4 lb Applegate Chicken Breakfast Sausage (chopped)
  • 1 small green pepper (chopped)
  • 1 small red pepper (chopped)
  • 1 small onion (chopped)
  • 8 organic eggs
  • 3/4 c Stonyfield Organic Plain Lowfat Yogurt
  • 3/4 c Stonyfield Organic 2% Milk
  • 2 1/2 c shredded cheddar cheese
  • 1 t salt
  • 1/2 t black pepper


Step 1

Heat oven to 400°. Coat a 9 x 13 x 2-inch baking dish with nonstick cooking spray.

Step 2

Place bread cubes on two rimmed baking sheets and bake for about 10 minutes or until lightly browned; cool completely.

Step 3

Crumble sausage into a large skillet. Cook over medium-high heat for 6 minutes. Add peppers and onion and cook, stirring occasionally, for 4 minutes; remove from heat.

Step 4

Whisk together eggs, yogurt, milk, 1 ½ cups of the cheese, salt and pepper.

Step 5

Place bread cubes in prepared baking dish and sprinkle sausage mixture on top, spreading evenly. Pour egg mixture over top. Cover with plastic wrap and refrigerate overnight.

Step 6

Heat oven to 350°. Uncover dish and sprinkle with remaining 1 cup cheese. Cover dish with aluminum foil and bake for 45 minutes. Uncover and bake an additional 20 minutes or until internal temperature reaches 160° on an instant read thermometer. Cool slightly before serving.


Serving Size: 221 g, Calories: 440, Calories from Fat: 270, Total Fat: 29g, Total Fat Percent: 45%, Saturated Fat: 14g, Saturated Fat Percent: 70%, Cholesterol: 290mg, Cholesterol Percent: 97%, Sodium: 1020mg, Sodium Percent: 43%, Total Carbohydrate: 17g, Total Carbohydrate Percent: 6%, Dietary Fiber: 1g, Dietary Fiber Percent: 4%, Sugars: 5g, Protein: 27g, Protein Percent: 54%, Vitamin A: 20%, Vitamin C: 35%, Calcium: 35%, Iron: 10%


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