Home » Breakfast & Brunch » Asiago Cheese Italian Sausage Strata

Asiago Cheese Italian Sausage Strata

This make-ahead Asiago Cheese Italian Sausage Strata features the robust flavor of Asiago cheese, Italian sausage and cubed bagels. The dense texture of the cubed bagels absorbs the custard beautifully and everything can be made and assembled in advance. It’s terrific not only as a time saving option but, it’s ideal for those special mornings when popping something into the oven is a life saver.

Asiago Cheese And Italian Sausage Strata

Easy Asiago Cheese Italian Sausage Strata Recipe

I adore make-ahead casseroles. Weekday breakfasts are far more harried then weekends so, that’s when we enjoy these sorts of brunch dishes. They’re perfection for planning special holiday breakfasts in advance that allows the host to enjoy the get together, too. For an evening meal, bake it while you unwind or help the kids with homework, then you’ll have a filling “brinner” waiting for you when you’re ready to eat. A filling sausage, egg and cheese casserole breakfast casserole and make-ahead cinnamon roll casserole are two of our favorites that are super simple to make. Also, if you love the robust flavor of Asiago cheese checkout this recipe for Asiago Cheese Bread from Taste of Lizzy. How to make this Easy Sausage Strata:

  • Bread – Large plain bagels cut into 1/2-inch cubes.
  • Sausage – Sweet or hot Italian sausage.
  • Cheese – Shredded Asiago cheese, Parmesan and shredded mozzarella cheese.
  • Vegetables – Green onions.
  • Filling – Whole milk, heavy cream and large eggs.
  • Seasonings – Salt, black pepper and ground mustard.
Asiago Cheese And Italian Sausage Strata

How to Make the Best Asiago Cheese Italian Sausage Strata

  • Ingredients you’ll need to make homemade Asiago Italian Sausage Strata: Bagels (cubed), Italian sausage, green onions, large eggs, shredded Asiago cheese, shredded Mozzarella cheese, grated Parmesan cheese, salt, black pepper, ground mustard, milk and heavy cream.
  • Kitchen tools you’ll need: A 13 x 9 inch baking dish (deep), cheese grater, measuring cups and spoons, large bowl, sharp knife and cutting board, whisk and rubber spatula.
  • You can use mild (sweet) or spicy Italian sausage for this recipe.
  • How to assemble this overnight breakfast strata: When assembling the strata, start with half of the cubed bagels, half of the crumbled sausage and half of the Asiago cheese forming the bottom layer of the dish, then repeat. Layering in this way ensures the ingredients are evenly distributed and you’ll enjoy all of the flavors in each bite.
  • This recipe is designed to be made with bagels. If you need to make a change, choose a bread with a similar dense texture for the best results. A hard French bread baguette would work in the same amount.
  • Asiago cheese has a distinct flavor. You can substitute with Gruyere, if preferred.
  • If you’d like to enjoy breakfast for dinner assemble the casserole in the morning and let it chill all day. Pop it into the oven and it’s ready to go for supper.
  • Store baked Asiago Cheese Italian Sausage Strata covered with foil or plastic wrap chilled in the refrigerator. Reheat in single servings in the microwave.
Asiago Cheese And Italian Sausage Strata

More Easy Breakfast Casserole Recipes to Make

Asiago Cheese And Italian Sausage Strata

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Asiago Cheese Italian Sausage Strata

Prep Time15 minutes
Cook Time55 minutes
Chilling time8 hours
Total Time9 hours 10 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: asiago-cheese-italian-sausage-strata, overnight-breakfast-casseroles
Servings: 12 servings
Calories: 455kcal
Author: Melissa Sperka


  • 3 large plain bagels cut into 1/2-inch cubes
  • 1 lb sweet or hot Italian sausage cooked and crumbled
  • 1 cup shredded Asiago cheese
  • 2 cup shredded mozzarella cheese
  • 4 thin green onion thinly sliced
  • 3 cup whole milk
  • 1 cup heavy cream
  • 5 large eggs beaten
  • 1/4 cup grated Parmesan cheese
  • 1 tsp table salt
  • 1/2 tsp black pepper or to taste
  • 1/2 tsp ground mustard


  • Spray a 13×9-inch baking with cooking spray. Arrange 1/2 of the cubed bagels over the bottom of the dish.
  • Mix the Asiago cheese with the mozzarella cheese and divide in half. Place 1/2 into a plastic bag and into the refrigerator.
  • Sprinkle 1/2 of the bagel cubes with 1/2 of the cooked sausage, 1/2 of the sliced green onions and 1/2 of the shredded cheese mixture. Repeat reserving 1/2 of the cheese and 2 Tbsp green onion for garnishing.
  • In a medium mixing bowl, whisk together the milk, heavy cream, beaten eggs, Parmesan cheese, salt, black pepper and ground mustard.
  • Pour the custard over the bagels and sausage. Gently press the bread into the custard. Cover with plastic wrap and chill overnight.
  • Bake: Remove the plastic wrap and sprinkle the remaining shredded Asiago-Mozzarella cheese mixture on top. Preheat the oven to 350°F. Bake for 45-55 minutes until golden and puffed up. Let stand on the counter for 5 minutes.
  • Garnish with reserved green onion before serving..


Cube the bagels and leave on the cutting board on the counter for a couple of hours to dry out. This will ensure the bagel cubes absorb all of the custard.


Serving: 1serving | Calories: 455kcal | Carbohydrates: 22g | Protein: 22g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 991mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


      1. I was wondering if anyone made this ahead and froze it prior to baking? Or did you bake it, then freeze it and then reheat? Thanks!

    1. That’s a great question, I haven’t. That said, my guess is it could be frozen and baked later. At the very least, it could be assembled the day before, covered, chilled and then baked when you’re ready.

  1. This look and sounds really delicious I certainly will be make this soon! Thanks for posting I love your recipes!

  2. Hi, I do believe this is a great blog. I stumbled upon it 😉 I’m going to return once again since I book marked it. Money and freedom is the greatest way to change, may you be rich and continue to guide other people.

    1. I typically make this the night before I plan to bake it, so I can’t say for certain how it would do when assembled a full day in advance. It likely would do OK as long as it’s chilled properly and kept tightly covered I just can’t advise from personal experience.

  3. Melissa thank you for this recipe. I made it for Mother’s Day brunch yesterday and it was such a huge hit! I’m already looking forward to making it again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating