Sausage, Spinach & Mushroom Strata
Delicious and full of flavor, this strata has become one of our favorites. This recipe is enough for 4-6 people and I usually divide it, freezing one for an easy meal when I don't feel like cooking. Requires a little bit of time planning, as it needs to rest for 1 to 8 hours before baking.
Ingredients
- 2 tbsp cooking oil (olive, canola, avocado) divided
- 1 lb bulk breakfast sausage
- 8 oz sliced mushrooms optional
- 1 small yellow or white onion, diced
- 1 clove minced garlic
- 4-6 ounces fresh spinach, coarsely chopped
- salt and pepper to taste
- ½ tsp Herbs de Provence a blend of basil, fennel, marjoram, parsley, rosemary, lavender, tarragon, and thyme (or a sprinkling of any of these that you have on hand)
- 11 ounces cubed Italian bread cut in approx ¾" pieces
- ½ cup shredded Parmesan
- 5 large eggs
- ¾ cups half and half can substitute with whole milk but not low-fat milk or your strata will be watery
- ¾ tsp salt
- ¼ tsp pepper
- 8 ounces shredded Swiss & Gruyere cheese available from Aldi
- ¼ cup chopped chives or green onion tops optional
Instructions
Prepare & Cook Majority of Ingredients
- Chop, mince and dice all of the ingredients as listed.
- Place a large skillet over medium heat. Add 1 tbsp of the oil and brown the sausage, breaking it up as it cooks, about 5-7 minutes. Transfer the sausage to a bowl and set aside.
- In the same skillet, add the remaining oil and saute onion, garlic and mushrooms (optional) for 2-3 minutes, or until onions are transparent. Season with the Herbs de Provence and salt and pepper to taste.
- Add the spinach (it will be a full pan's worth), and saute until the spinach wilts, about 3-4 minutes.
- Add the onion/spinach mixture to the bowl with the sausage. Also add the bread cubes and Parmesan, mix everything together and then set aside.
- Grease a 9"x13" baking dish with spray oil (or rub with 2 tbsp butter).
- In a large liquid measuring cup, use a hand blender to mix the eggs, half-and-half, salt and pepper, until thoroughly blended.
- Pour the egg mixture over the sausage/spinach/bread/Parmesan until everything is well mixed.
Strata Assembly & Rest
- Pour half of the strata mixture into the baking dish. Top with half of the shredded Swiss & Gruyere cheese.
- Repeat the previous step, using the remaining mixture and cheese.
- Cover tightly with foil paper and refrigerate 1 to 8 hours (or overnight for a breakfast dish) so the flavors meld.
Baking & Serving
- Take your strata out of the refrigerator and let sit on the countertop while preheating your oven to 375℉. Bake covered for 30 minutes.
- Uncover the strata and continue to bake for an addition 15-20 minutes or until the top has browned and is slightly crisped at the edges. The center should be just set.
- Sprinkle with chopped green onions or chives and cool for 10-15 minutes before serving.
