Farmhouse Strata

This hearty breakfast casserole  is made by combining cubes of bread with turkey sausage, cheese, egg substitute, and milk and refrigerating overnight.

Yield: 6 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 33%
  • Fat: 9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 19.5g
  • Carbohydrate: 21.1g
  • Fiber: 0.0g
  • Cholesterol: 24mg
  • Iron: 0.0mg
  • Sodium: 603mg
  • Calcium: 0.0mg


  • 8 ounces Italian turkey sausage
  • 2 cups frozen egg substitute, thawed
  • 1 cup skim milk
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon rubbed sage
  • Dash of salt
  • Dash of ground red pepper
  • 1/4 cup chopped green onions
  • 6 (1-ounce) slices white bread, cut into 1/2-inch cubes
  • Vegetable cooking spray
  • 2 medium tomatoes, cut into 1/4-inch-thick slices


  1. Cook sausage in a nonstick skillet over medium-high heat until browned, stirring until it crumbles.
  2. Combine egg substitute and next 6 ingredients in a medium bowl; stir well with a wire whisk. Stir in sausage, green onions, and bread cubes. Pour mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; cover and chill at least 8 hours.
  3. Bake, uncovered, at 350° for 45 minutes or until set and lightly browned. Cut into squares, and serve with sliced tomato.
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