Goat Cheese, Sausage & Artichoke Breakfast Strata

I can’t tell you how many times I have Googled “make ahead breakfast casserole” searching for a great recipe I could make the day ahead for the time when we have had house guests.

Susanne (my Tiny Oranges partner who also happened to go to culinary school which is why I refer to her as Your Sus Chef!) sent me this amazing recipe for a goat cheese, sausage & artichoke breakfast strata that I made for the day after Thanksgiving and it was A-MAZING!

Tuck this one away for the holidays mamas! I am also making it this week for a Moms’ Group brunch potluck. Here is the recipe from Susanne…

This recipe is great because it’s make ahead, & perfect for feeding a crowd over the Holidays.  Feel free to play around with the different flavors as long as you keep the measurements about the same.  For example: pancetta instead of sausage, mushrooms instead of artichokes & sage instead of thyme, or whatever you dream up!

WARNING: This dish is rich & delicious!  Perfect for Holiday decadence.  Pair with some fresh sliced fruit to lighten up the meal~

Serves 8

2 cups whole milk

1/4 cup olive oil

8 cups 1-inch cubes rosemary bread, crusts trimmed (or sourdough)

1 1/2 cups whipping cream

5 large eggs

2 teaspoons chopped garlic

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/2 teaspoon ground nutmeg

12 ounces soft fresh goat cheese (such as Montrachet), crumbled

1 tablespoon chopped fresh thyme

1 1/2 teaspoons herbes de Provence

12 ounces sausage, uncased & browned in a pan & drained on paper towels

3 – 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)

1 cup (packed) grated Fontina cheese

1 1/2 cups (packed) grated Parmesan

Preheat oven to 350°F.

Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.

Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.

Place half of bread mixture in prepared dish. Top with half of sausage, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, sausage, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)

Bake uncovered until firm in center and brown around edges, about 1 hour.

(adapted from a recipe found on epicurious.com)

Notes from Jen: When I made this I substituted 2% milk and make it with Trader Joe’s Chicken Sausage and it was STILL delish and quite rich. For Thanksgiving I actually made it two days ahead because I wanted to serve it on Friday AM and knew the kitchen would be crazy on Thanksgiving. Worked great!