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SAUSAGE, SPINACH, AND GRUYERE BREAKFAST STRATA

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

  • 1 (16 oz.) package frozen chopped spinach (or 2 10-oz. packages), thawed and excess water squeezed out
  • 1 Tbsp. butter
  • 1 large onion, chopped
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. nutmeg
  • 8 cups whole wheat bread, cubed (a thick hearty loaf like sourdough)
  • 1 lb. sweet Italian pork sausage (optional)
  • 6 oz. (2 cups) Gruyere, grated
  • 2 oz. (1 cup) Parmigiano Reggiano, grated
  • 2 3/4 cup milk
  • 9 large eggs
  • 2 Tbsp. Dijon Mustard (or whole grain mustard)

Details

Adapted from ahintofhoney.com

Preparation

Step 1

DIRECTIONS
1. Melt butter in a large skillet over medium heat. Cook the onion until it begins to soften. Add the sausage and cook until browned. Drain any excess fat from the pan. Stir in the spinach and season with 1/2 tsp. salt, 1/4 tsp. pepper, and the nutmeg. Remove from the heat and set aside.

2. Lightly grease a 9×13 baking dish. Spread 1/3 of the bread crumbs in the bottom of the dish, top with 1/3 of the spinach mixture, and then with 1/3 of both cheeses. Repeat two more times, finishing with a layer of cheese.

3. In a large bowl, whisk together the eggs, milk, and Dijon mustard. Season with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour the egg mixture over the strata. Cover and refrigerate at least 4 hours or overnight.

4. Preheat oven to 350 F. Bake, uncovered, in preheated oven for 45-60 minutes, until puffed and golden brown and cooked through. (I covered mine with foil for the last 10 minutes to prevent the top from getting too brown.) Let stand 5 minutes before serving.

Serves 8.

**The original instructions suggest refrigerating the prepared strata overnight (which would be handy if serving for breakfast), but I found that a few hours in the fridge was long enough. You might even be able to get away with baking it on the spot**

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