Using a disposable slow-cooker liner will help make serving this strata a breeze.

Serves 6


  • 1 loaf Italian or French bread, cut into 1/2-inch cubes (about 7 cups), laid out on a tray at room temperature, uncovered, for about an hour to dry out
  • 6 to 8 ounces (6 links) chicken breakfast sausage, removed from casing
  • 2 Tbsp. canola oil, divided
  • 1 red bell pepper, diced into 1/2-inch pieces
  • 1/2 large, or 1 whole small, white onion, chopped
  • 1 clove of garlic, minced
  • 1 tsp. salt, divided
  • 1/4 tsp. pepper, divided
  • 1 1/2 cups (6 ounces) shredded 3-cheese blend, divided
  • 8 large eggs
  • 2 cups half-and-half
  • Nonstick spray


    Place a liner in the slow cooker, if using, and coat with nonstick spray (or just coat the slow cooker with spray).

    Heat 1 Tbsp. oil in a large, nonstick skillet and add sausage. Cook, breaking the sausage up with a spoon, until browned, about 5 minutes. Remove the sausage and set aside.

    Heat 1 Tbsp. oil in skillet and add bell pepper, onion, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, for about 8 minutes, until vegetables are soft but not browned. Turn off heat and stir in sausage.

    In a medium bowl, whisk the eggs with the half-and-half and 1/2 tsp. salt and 1/4 tsp. pepper.

    Add half of the bread cubes to the slow cooker and sprinkle 1/2 cup cheese on top. Add the rest of the bread, then spoon the sausage and vegetables evenly over that. Pour the egg mixture over everything and arrange remaining cup of cheese on top.

    Cover and cook on low for 4 hours. Let cool slightly, then lift the liner out, cut the strata into wedges and serve.

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