New School Breakfast Strata
New School Quality American Cheese
8
20 minutes
55 minutes
American
Breakfast
Ingredients
- 8 cups day-old bread cubes, such as sourdough or French bread (about 1 pound)
- 1 pound breakfast sausage, cooked and crumbled
- 12 oz. shredded New School American Cheese, divided
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped chives
- Butter, for the baking dish
Directions
Prep the dish: Butter a 9-by-13-inch baking dish.
Layer it up: Spread half of the bread cubes in the dish. Top with half of the sausage and 4 oz. of New School American Cheese. Repeat with the remaining bread, remaining sausage, and another 4 oz. of cheese.
Make the custard: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper.
Let it soak: Pour the custard evenly over the bread and gently press down so every piece is soaked. Cover and refrigerate for at least 2 hours or overnight.
Bake: Preheat the oven to 350°F and let the strata sit at room temperature for 20–30 minutes. Bake, covered with foil, for 30 minutes.
Make it melty: Uncover, sprinkle with the remaining 4 oz. of New School American Cheese, and bake for another 20–25 minutes, until puffed, golden, and set in the center.
Serve: Let rest for 10 minutes, then finish with chopped chives, slice, and serve warm.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
Follow us @eatnewschool
Show us how you
make it New School.