Asiago Cheese And Italian Sausage Strata

Asiago Cheese And Italian Sausage Strata

Servings 12
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 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 9 x 13-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.
  • To prepare: 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.
  • Rest on the counter for 5 minutes.
  • Just before serving, sprinkle the top with the reserved green onion.


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.