Sausage Cheese Strata

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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10 cups French bread cubes (1/2- to 3/4-inch cubes)
12 oz. cooked smoked sausage links, cut into 3/4-inch pieces
1 4-oz. can sliced mushrooms, drained
1 cup seeded and chopped mini sweet peppers
6 oz. shredded sharp cheddar cheese (1 1/2 cups)
4 oz. shredded Monterey Jack cheese (1 cup)
7 beaten eggs
3 1/2 cups milk
2 tablespoons snipped chives
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper


1. Divide half the bread cubes between two greased 2-quart rectangular baking dishes. Top with sausage, mushrooms, and sweet mini peppers. Sprinkle with cheeses. Place remaining bread cubes on top.

2. Combine eggs, milk, chives, oregano, salt, and pepper in a large mixing bowl. Pour half of the mixture over the bread mixture in each baking dish. Cover and refrigerate for 2 to 24 hours.

3. Bake in a 325 degree F oven, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 12 servings.

Adapted from recipe from Better Homes and Gardens.