Breakfast Strata with Greens, Gruyere, and Sausage

Breakfast Strata with Greens, Gruyere, and Sausage
Breakfast Strata with Greens, Gruyere, and Sausage

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large bunch of dark leafy greens (such as collards, chard, or kale), OR one (10-oz) package frozen spinach, thawed

  • 1 1/2

    cups finely chopped onion (1 large)

  • 3

    tablespoons unsalted butter

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1/4

    teaspoon freshly grated nutmeg

  • 8

    cups cubed (1 inch) French or Italian bread (I usually use a 1-lb loaf, as I’ve found this yields 8 cups)

  • 1

    lb. sweet Italian sausage (optional)

  • 6

    oz coarsely grated Gruyère (2 cups)

  • 2

    oz finely grated Parmigiano-Reggiano (1 cup)

  • 2 3/4

    cups milk

  • 9

    large eggs

  • 2

    tablespoons Dijon mustard (sometimes I use whole-grain mustard for a variation)

Directions

Wash and finely chop the greens (if you’re using frozen spinach, squeeze handfuls of it dry and then finely chop.) Cook the onion in the butter in a large saucepan until it begins to soften. Add the sausage, if using, and cook until the sausage is no longer pink. Add 1/2 tsp salt, 1/4 tsp pepper and the ground nutmeg, and cook 1 minute. Add the greens and cook until they’re wilted and tender (if you’re using frozen spinach, this will only take about 1 minute; if you’re using another kind of dark leafy green, it will take a little longer.) Remove from the heat. Butter a 3-qt gratin dish or other large ceramic baking dish. Spread 1/3 of the bread cubes in the bottom of the dish, top with 1/3 of the spinach mixture, then with 1/3 of both of the cheeses. Repeat the layering 2 more times, ending with the cheeses. In a large bowl, whisk together the eggs, milk, mustard, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Pour evenly over the strata and cover with foil or plastic wrap. Chill overnight in the refrigerator, or at least 8 hours. The next morning, let the strata stand at room temperature to take the chill off a bit, about 30 minutes. You can do this while you’re preheating the oven to 350 degrees F. Bake the strata, uncovered, in the middle of a 350 degree F oven for 45-55 minutes, until puffed, golden brown, and cooked through. Let it stand 5 minutes before serving. Makes 6-8 servings.

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