Chicken Sausage Strata

Serves 6 to 8


  • 1 loaf brioche

  • 1 package Smart Chicken country breakfast sausage, sliced

  • 1 small onion, diced

  • 1 bunch asparagus, sliced into 1-inch pieces

  • 1 cup cherry tomatoes, halved

  • 6 ounces goat cheese

  • 1½ cups heavy cream

  • 10 eggs

  • 3 tablespoons butter

  • Kosher salt and freshly cracked black pepper to taste


Slice the brioche into ½-inch pieces and arrange about half of the bread pieces in an even layer in the bottom of a cast iron skillet. In a mixing bowl, combine the sausage, onion, asparagus, tomatoes, and four ounces of the goat cheese. Arrange on top of the brioche. Add another layer of sliced brioche on top of the mix. In a blender, combine the cream, eggs, and butter and blend until smooth. Slowly pour the mix evenly over the top layer of brioche and top with the rest of the goat cheese. Cover and let rest in the refrigerator for 1 to 12 hours. Bake, uncovered, in a 400°F oven for 55 minutes. If the top browns too quickly, cover with foil for the last 15 minutes of baking.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska