Buttermilk Biscuit Strata

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 6 large day-old buttermilk biscuits
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, shredded
• 12 oz cooked breakfast sausage, crumbled
• 1 cup fresh corn kernels
• 3/4 cup diced red bell pepper
• 1/3 cup green onions, sliced
• 1/4 cup fresh basil, chopped
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter for greasing

Instructions

1. 1Grease a 9x13-inch baking dish generously with butter so the strata releases cleanly after baking.
2. 2Tear the buttermilk biscuits into rough bite-size chunks and scatter them evenly across the bottom of the prepared dish.
3. 3In a large mixing bowl, whisk the eggs until the yolks and whites are fully blended and slightly frothy.
4. 4Pour in the milk and heavy cream, then whisk in the Dijon mustard, salt, and black pepper until the custard looks smooth and uniform.
5. 5Scatter the crumbled sausage, fresh corn kernels, diced red bell pepper, and most of the shredded cheddar over the biscuit pieces in the dish.
6. 6Pour the egg custard slowly and evenly over everything, pressing the biscuits down gently with a spatula so they begin to soak up the liquid.
7. 7Sprinkle the remaining cheddar, sliced green onions, and chopped basil over the top for a bright finish.
8. 8Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight so the biscuits fully absorb the custard.
9. 9When ready to bake, preheat the oven to 350°F and remove the strata from the fridge to sit at room temperature for 20 minutes.
10. 10Bake uncovered for 45 to 55 minutes until the center is set, the top is deeply golden, and a knife inserted in the middle comes out clean.
11. 11Let the strata rest for 10 minutes so the layers firm up, then cut into generous squares and serve warm family-style.