![sausage egg strata sausage egg strata](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/1/20/0/CCWID301_sausage-and-spinach-egg-strata-recipe_s4x3.jpg)
![sausage egg strata sausage egg strata](https://bigoven-res.cloudinary.com/image/upload/t_recipe-1280/kids-egg-and-sausage-strata.jpg)
You find tiny cans these near the jarred salsa at the grocery store. I only use Jimmy Dean because that’s what my Mom always used and we like the flavor the best! It looks like this (you may use their low-sodium/low-fat version if you prefer): It’s probably because there are so many different types: breakfast sausage, Italian sausage, sausage in links, sausage in castings, sausage in tubes, sausage in 8 different sections of the supermarket! You’ll find this sausage in the fridge section, usually near the bacon. There are always a lot of questions when I have recipes that call for sausage of any kind. Shredding directly from a block of cheese will produce better results. Experiment if you’d like to, but the classic way is terrific! My one tip: I do not recommend pre-shredded cheese in a bag for this recipe. That’s my favorite combination, but in a pinch I’ve also used Colby Jack, and it would also be great with some pepperjack in there. You’ll need a lot of cheese! I call for a mix of Jack and Cheddar. You’ll cut off the crusts, butter one side, and place the pieces butter-side-down in a 9×13 baking dish. While most similar casseroles call for dried out french bread, I actually recommend basic everyday soft white sandwich bread fresh from the bag. This easy overnight casserole starts with bread.