Why We Love It
This is your set-it-and-forget-it (overnight) brunch hero.
It’s:
- Savory + a little spicy (hello, green chiles)
- Cheesy in a very intentional way
- Hearty enough to anchor a full spread
- Make-ahead friendly → you get to be calm in the morning
Basically: it does the work so you can pretend you didn’t.
Ingredients
- 1 lb bulk hot pork sausage
- 10 cups day-old French bread, cubed
- 2 cups shredded sharp cheddar cheese
- 5 green onions, chopped
Custard:
- 6 large eggs
- 2¾ cups half-and-half
- 1 (4 oz) can chopped green chiles, drained
- 1½ teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground mustard
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛–¼ teaspoon hot sauce (depending on your bravery)
Instructions
1. Cook the sausage (aka build your base flavor)
In a large skillet over medium heat, cook sausage until browned and fully cooked, breaking it into crumbles (about 5–7 minutes).
Drain excess grease and set aside.
2. Build the layers
Grease a 9×13 baking dish.
Layer in this order:
- Bread cubes
- Cheddar cheese
- Green onions
- Cooked sausage
(Yes, it feels like a lot of bread. It will not be once the custard happens.)
3. Make the custard
In a large bowl, whisk together:
- Eggs
- Half-and-half
- Green chiles
- Worcestershire
- Salt, mustard, paprika, pepper
- Hot sauce
Pour evenly over the layered bread mixture, pressing down lightly so everything absorbs.
4. Refrigerate overnight (this is the secret)
Cover and refrigerate for at least 8 hours or overnight.
This is what transforms it from “eggy bread situation” into a proper strata.
5. Bake like a pro
Preheat oven to 350°F.
Let the dish sit at room temp while the oven heats (takes the chill off = more even baking).
Bake uncovered for 50–60 minutes, until:
- The top is golden
- The center is set
- A knife inserted comes out clean
Let rest for 10 minutes before serving.
Pretty Together Tips
- Day-old bread is non-negotiable
Fresh bread = soggy.
Dry bread = structure + texture. - Control the spice level
- Mild crowd → less hot sauce
- Fun crowd → go full ¼ teaspoon + hot sausage
- Make it feel elevated
- Add sautéed mushrooms or peppers
- Mix in Monterey Jack for a meltier texture
- Finish with fresh herbs (chives or cilantro)
- This is your anchor dish
Build your brunch around it:
- Something fresh (pea salad 👀)
- Something bright (lemon orzo 👀)
- Something sweet (your banana bread pudding, obviously)
How to Serve It (don’t ruin the moment)
Serve straight from the baking dish or transfer to a platter and:
- Top with extra sliced green onions
- Add a light drizzle of hot sauce or crema
- Sprinkle flaky salt right before serving
When to Make It
- Mother’s Day brunch (this is your savory main)
- Holiday mornings
- Pop-ups (this holds beautifully and feeds a crowd)
The Real Win
You do all the work the night before…
and then casually pull a bubbling, golden, smelling-like-you-know-what-you’re-doing dish out of the oven.
