Italian Sausage & Artichoke Breakfast Strata

Spring's around the corner and I can feel things ramping up. It's tempting to get so busy that the basics fall by the wayside, but that's where this breakfast strata comes in to save the day. It's a magical breakfast cosplaying as something difficult and involved, when really it's a make-ahead wonder food.

I made this on a Sunday night, barely paying attention while I caught up on messages and planned out the week ahead. Twenty minutes of actual work—browning sausage, tearing bread, whisking eggs. Then into the fridge overnight, into the oven the next morning, and suddenly I had a week's worth of breakfasts that gave me an actual peaceful morning flow as I shuffled everyone out the door.

Why This Works

At its core, this is savory bread pudding—torn sourdough soaking up a custard of Late Bloomer Ranch eggs, cream, layered with Late Bloomer Ranch Italian sausage, marinated artichokes, feta, and kale.

Let's talk about the sausage for a second. This isn't one of those aggressively fennel-forward or blow-your-head-off spicy situations. (Those are often overcompensating for subpar pork in the first place!) It's balanced—just enough fennel to know it's Italian sausage, just enough heat to keep things interesting. But mostly? It's rich and juicy in a way that makes everything it touches better. When it browns in the pan, the fat renders out and becomes part of the custard the bread soaks up overnight. That's where the magic happens.

The overnight soak is non-negotiable. The bread needs time to drink up all that eggy, creamy, sausage-enriched custard. When it bakes, the top gets golden and crispy while the inside stays custardy and soft. It's the kind of thing that makes mornings feel manageable instead of chaotic.

The Make-Ahead Advantage

You assemble this the night before when you're already cleaning up from dinner. It sits in the fridge doing its thing while you sleep. In the morning, slide it into the oven while you make coffee. Thirty-five minutes later, breakfast is done. No scrambling, no stress.

Enjoy this for days on end. It holds up beautifully and somehow gets better as the week goes on.

Make It Your Own

This recipe is flexible. Don't have artichokes? Use sun-dried tomatoes or roasted red peppers. Not a kale person? Spinach works. Want it less rich? Use half-and-half instead of cream, though I'd argue if you're making a strata, you might as well commit. The constants are: good bread, LBR sausage and eggs, time to soak. Everything else is negotiable.

The Recipe

Serves 6-8 | Prep: 20 minutes | Refrigerate: 4 hours to overnight | Bake: 35-40 minutes

Ingredients:

• 1.5 lbs Late Bloomer Ranch Italian sausage
• Half a loaf crusty sourdough bread, torn into rough 1-2 inch pieces (about 6-8 cups)
• 2 cups raw kale, stems removed and roughly chopped
• 1 jar (12 oz) marinated artichoke hearts, drained and quartered
• 6 oz feta cheese, crumbled
• 12 LBR eggs
• 1.25 cups heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for serving)
• 3-4 scallions, thinly sliced (for serving)

Instructions:

1. Brown the sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Set aside to cool slightly.
2. Prep your pan: Butter a 9x13 inch baking dish generously.
3. Layer the strata: Spread half the torn sourdough in the bottom of the dish. Top with half the sausage, half the kale, half the artichokes, and half the feta. Repeat with remaining bread, sausage, kale, artichokes, and feta.
4. Make the custard: In a large bowl, whisk together the eggs, heavy cream, and a generous pinch of salt and pepper until well combined.
5. Soak it up: Pour the egg mixture evenly over the strata. Press down gently with your hands or a spatula to ensure all the bread is saturated. Cover tightly with plastic wrap or foil.
6. Refrigerate: Let sit in the refrigerator for at least 4 hours, or ideally overnight. This is crucial—the bread needs time to soak up all that custard.
7. Bake: When ready to bake, preheat your oven to 400°F. Remove the strata from the fridge and let it sit at room temperature while the oven heats (about 15 minutes). Remove the cover and bake for 35-40 minutes, until the top is golden brown and puffy, and the center is set (a knife inserted in the middle should come out clean).
8. Finish and serve: Let cool for 5-10 minutes. Top with fresh parsley and sliced scallions. Slice into squares and serve hot.

Make-ahead notes: Leftovers keep well in the fridge for up to 5 days—just reheat individual slices in the microwave or oven.

If you're entering that phase of the year where everything feels like it's accelerating, make this. Twenty minutes on Sunday night buys you peaceful mornings all week.

Ready to make this? This month's Ritual Box includes the Italian sausage you need, plus a picnic roast and pork chops. $99, free shipping for February. Shop here