The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 840
- Total Fat
- 53
- Saturated Fat
- 24
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 49
- Cholesterol
- 433
- Sodium
- 1787
- Total: 2 hr 15 min
- Active: 20 min
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.
- 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.