- 1/2 medium red onion
- 4 ounces cheddar cheese, shredded (1 cup), divided
- 2 tablespoons chopped fresh parsley leaves, for garnish (optional)
- 1 tablespoon olive oil
- 8 ounces uncooked breakfast sausage
- 1 1/2 cups water
- 1 tablespoon unsalted butter
- 4 large eggs
- 3/4 cup whole milk
- 1/2 teaspoon paprika
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups day-old sourdough, white, or wheat bread cubes (1-inch cubes)
Finely chop 1/2 red onion and shred 4 ounces cheddar cheese (about 1 cup). Chop 2 tablespoons fresh parsley leaves for garnish if desired.
Heat 1 tablespoon olive oil in a pressure cooker using saute until shimmering. Remove the casings from 8 ounces uncooked breakfast sausage, add to pot, and cook, breaking up the sausage into small pieces, until cooked through and browned, about 7 minutes. Add the red onion and cook until almost softened, about 4 minutes. Remove from the heat and let cool slightly.
Place the steam rack in an electric pressure cooker. Add 1 1/2 cups water. Coat a 6-inch round cake pan or soufflé dish with 1 tablespoon unsalted butter.
Place 4 large eggs, 3/4 cup whole milk, 1/2 teaspoon paprika, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl, and whisk to combine. Add the sausage mixture, 3 cups bread cubes, and 3/4 cup of the cheese, and stir to combine. Transfer to the prepared pan.
Cover the pan with a paper towel and then a sheet of aluminum foil. Place in the pressure cooker. Lock on the lid and make sure the valve is set to seal. Cook under HIGH pressure for 10 minutes. Let the pressure naturally release for 10 minutes. Meanwhile, heat the broiler.
Quick release the remaining pressure. Remove the baking dish, uncover, and sprinkle with the remaining 1/4 cup cheese. Broil the strata until the cheese is melted and golden brown, 4 to 5 minutes. Sprinkle with the parsley if desired.