If you’re anything like me, you’ve probably found yourself staring at an open can of pumpkin purée after baking something fall-inspired and wondering what to do with the leftovers. That’s exactly how this pumpkin breakfast casserole came to life. I had half a can of pumpkin sitting in the fridge after baking biscotti, plus some bread that was a little too stale for sandwiches but still perfectly good for baking. The result? This cozy, savory pumpkin breakfast strata that’s hearty, flavorful, and just the kind of dish that makes a chilly morning feel special.
What I love most about this recipe is that it uses simple ingredients you probably already have on hand, but still feels a little unique thanks to the pumpkin. Between the sausage, spinach, sage, and pumpkin, you get a perfect balance of savory comfort with a subtle autumn twist.
Why You’ll Love This Pumpkin Breakfast Strata
- Uses up leftovers — a great way to avoid wasting canned pumpkin or bread that’s past its prime.
- Make-ahead friendly — assemble it the night before and bake in the morning.
- Perfect fall breakfast — cozy, hearty, and seasonal.
- Customizable — swap in your favorite veggies, cheeses, or proteins.
Ingredients You’ll Need
Here’s everything that goes into this pumpkin breakfast casserole:
- Day-old bread – slightly stale bread works best because it soaks up the custard without getting mushy.
- Cooked breakfast sausage – adds a savory, hearty flavor.
- Fresh spinach – for a little color and nutrition (no need to cook it first; it wilts beautifully while baking).
- Eggs – the base of the custard that holds everything together.
- Milk & cream – gives the strata a rich, creamy texture.
- Pumpkin purée – adds moisture, flavor, and a subtle sweetness.
- Cheddar cheese – melty and sharp for the perfect finish.
- Dried sage – ties the pumpkin and sausage together with a cozy, savory note.
- Salt & pepper – to balance the flavors.
How to Make Pumpkin Breakfast Strata
- Prep the baking dish: Grease a 9x13-inch dish or similar casserole pan.
- Layer the bread, sausage, and spinach: Spread cubed bread across the bottom, sprinkle cooked sausage on top, then scatter the fresh spinach over it.
- Whisk the custard: In a large bowl, whisk together eggs, milk, cream, pumpkin purée, sage, salt, and pepper.
- Assemble: Pour the custard mixture evenly over the bread, pressing gently so the bread soaks it up. Sprinkle with shredded cheddar cheese.
- Rest: Let the custard soak into the strata for at least 30 minutes, up to overnight in the fridge.
- Bake: Bake at 350°F (175°C) for about 45–50 minutes, until the strata is puffed, golden, and set in the middle.
- Cool & serve: Let rest for 10 minutes before slicing and serving warm.
FAQ
Can I make this strata ahead of time?
Yes! This is one of the best things about a breakfast strata. You can assemble everything the night before, cover it with plastic wrap, and refrigerate overnight. In the morning, just pop it in the oven. It makes entertaining so much easier.
Do I need to cook the spinach before adding it?
Nope, you can add it raw. The spinach will wilt perfectly as the casserole bakes, saving you an extra step. If you prefer, you can sauté it lightly to reduce volume before adding it in, but it’s not necessary.
What else can I add to this recipe?
This recipe is super flexible. You can add cooked bacon or ham in place of sausage, swap spinach for kale, or mix in sautéed mushrooms, bell peppers, or onions. For extra flavor, try adding herbs like thyme or rosemary. If you want a little spice, a pinch of red pepper flakes or diced jalapeños works beautifully with the pumpkin and sausage.
Can I freeze pumpkin breakfast strata?
Yes, you can! Once baked and cooled, slice into portions, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave before serving.
Storing & Reheating
- Store leftovers in the fridge, covered, for up to 4 days.
- Reheat individual slices in the microwave, or cover with foil and warm in the oven at 325°F until heated through.
Pumpkin Breakfast Casserole
This pumpkin breakfast strata is a savory pumpkin breakfast casserole made with bread, sausage, spinach, and cheddar cheese. It’s the perfect cozy make-ahead breakfast for fall, and a great way to use up leftover canned pumpkin.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: breakfast
- Method: baking
Ingredients
8 oz cooked breakfast sausage, crumbled
2 cups fresh spinach
6 large eggs
1 ½ cups milk
½ cup heavy cream
½ cup pumpkin purée
1 tsp dried sage
1 tsp salt
½ tsp black pepper
1 cup shredded cheddar cheese
Instructions
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Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
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In a large bowl combine the bread cubes, sausage, cheese, and spinach and mix everything together. Pour the mixture into the greased baking dish.
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In a bowl, whisk together eggs, milk, cream, pumpkin purée, sage, salt, and pepper until smooth.
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Pour the mixture evenly over the bread. Press lightly to help it absorb.
- Let the casserole sit for up to 30 minutes or overnight in the fridge to absorb the mixture.
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Bake for 45–50 minutes, until golden and set in the middle.
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Let rest 10 minutes before serving warm.
Notes
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Use any bread you like—sourdough, French bread, or even sandwich bread.
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Try a different cheese like Gruyère, mozzarella, or pepper jack.
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Make it vegetarian by skipping the sausage and adding extra veggies like mushrooms or roasted peppers.
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Assemble the night before, refrigerate, and bake in the morning for an easy breakfast.
