Photo: The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe
Ingredients
- 1 box or bag organic chopped frozen spinach
- 1 tablespoon EVOO
- 12 ounces bulk spicy breakfast sausage
- 2 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 1/2 pound stale white or French bread, cubed (7 to 8 cups)
- 12 eggs
- 2 cups milk or half-and-half
- 1/4 cup Dijon mustard
- 2 cups shredded caciocavallo cheese or Parmigiano-Reggiano
Directions
Defrost the spinach in the microwave, and then wring out any excess liquid.
Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge at least overnight and up to a few days.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.
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By the weekend gourmet
on December 08, 2012
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I love this recipie. It was easy to make and I got nothing but rave compliments. The only thing I added was chopped mushrooms because they just seemed to fit. I will be making this again.
By Aallent
Kapolei, HI
on November 21, 2012
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Excellent meal that I've made several times. I've played around with it using kale instead of spinach, adding bacon to the sausage, adding hot sauce to the eggs...they all came out great. Try it, you'll like it!
By paula.spizziri_...
Malden, 61
on July 21, 2012
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I substituted Swiss chard for the spinach, because it's what I had on hand, and extra sharp cheddar for the caciocavallo. I also used ciabatta for the bread and because it wasn't stale, I heated it in a 300-degree oven for about 15-20 minutes to harden it up (after I cubed it. We enjoyed it. It's the kind of recipe that lends itself to substitutions and variations. Experiment!
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