Strata with Sausage and Greens

By • December 10, 2013 • 23 Comments

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Author Notes: I love strata not only because it's a "kitchen sink" dish that lets you use up lots of things that may be lying around (slightly wilted greens, random nubs of cheese), but also because it always look so lovely, and you can serve it right from the pan. You also do all the assembly the night before, and then just bake it before you're ready to eat.Merrill Stubbs

Serves 8

  • Unsalted butter (for the baking dish)
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausages
  • 1 cup finely chopped shallots
  • 1 large bunch kale, spinach, or chard, stems removed, washed, dried and roughly chopped (about 6 cups)
  • Salt
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 6 1/2 cups cubed stale bread (3/4-inch)
  • 3/4 cup grated Gruyère
  • 1/2 cup grated Parmesan
  • 1/2 cup grated pecorino
  1. Generously butter a 3-quart baking dish and set aside. Heat the olive oil in a large, heavy sauté pan over medium heat and add the sausages. Sauté until browned and cooked through, about 7 minutes. Remove the sausages to a cutting board and let them cool a bit. Chop the sausages roughly and set aside.
  2. Add the shallots and a generous pinch of salt to the pan. Cook, stirring occasionally, until the shallots are soft, about 5 minutes. (If they start to brown, turn down the heat.)
  3. Add the greens to the pan, along with another big pinch of salt, and cook until they are just wilted but still bright green, 2 to 3 minutes. Set the pan aside, off the heat.
  4. In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg, and pepper until smooth.
  5. To assemble the strata, spread half of the bread cubes over the bottom of the baking dish. Top with half of the sausage, and then spread half the greens over the sausage and bread. Sprinkle half of each of the cheeses evenly over the greens. Repeat with a second layer of each of the remaining ingredients. Carefully pour the egg mixture over everything in the dish. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
  6. Take the strata out of the refrigerator 30 minutes before baking. Heat the oven to 350° F, uncover the strata, and bake it for about 45 minutes, until golden brown and cooked through (you can test it with a toothpick, or jiggle it to make sure the egg is set). Let the strata cool for about 5 minutes before serving.

Topics: Breakfast

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Comments (23) Questions (2)


20 days ago Manhattan Tart

I've made a lot of stratas ("strati?") over the years and this one was the best. The ratio of bread to goodies was spot on, and the end result was filling, colorful and appetizing to look at -- not to mention absolutely delicious. I used a pound of sweet Italian turkey sausage, a bucket of fresh spinach and some fresh rosemary (maybe 2 sprigs) and thyme (maybe 1 Tbs.). I used about 1/2 C. of heavy cream and the remainder 2% because that's what I had on hand; I used Fontina and Havarti for the same reason. The 9x13 Pyrex filled up beautifully, and the cooking temp & time were perfect. Made the day in advance and pulled out before leaving for Easter services to take off some of the chill, Easter morning was easy and CLEAN, as all clean-up occurred the day before. Will happily make this again. It was fabulous!


19 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!


27 days ago Manhattan Tart

Would love to make this for Easter but am wondering if anybody has made this in a Pyrex 9x13 and, if so, is it thick/high enough? Thanks!


2 months ago Park Ranger

I used a pound of maple pork sausage and used two tablespoons of Canadian maple syrup to caramelize the meat before adding to the dish. Everyone loved it! I really liked the texture of the kale too.


4 months ago Emily

I used a bit less bread - maybe 5 cups - and only let sit for 1/2 hour before putting it in the oven. Worked perfectly. Also drizzled a tbsp of maple syrup over the top - tasty!


4 months ago bryan

I would recommend not using chard, which in my case overpowered the other ingredients in the dish. Kale or spinach can be tamed; chard is a wild beast.

As annoying as this is, I have to make a suggestion: be careful with the salt. The cheeses offer enough on their own, I think. I ended up with an almost intolerably salty strata. I followed the recipe carefully. There are variables here, though--the bread, cheese, and sausage one chooses can make a big difference in the taste of the final dish.


5 months ago Gita1

Wow - This was really good. I used challa bread. Could see making this with different vegetables other than spinach. Thanks.


6 months ago Peter Gagnon

The best thing about a Strata? You can use the basic technique and vary the meat, veggies and spices. My favorite is with sausage, spinach and roasted red peppers, seasoned with fresh rosemary and thyme


6 months ago Tracie

could i substitute the milk here or almond milk ?


6 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

I've never tried it myself so I can't recommend it. This would be a good question for our Hotline!


6 months ago Shmyla

What kind of bread do you suggest using?


6 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You can use pretty much any kind of bread -- for example, challah will give you a puffier, airier strata, while something like a pain au levain will make a slightly denser strata with a sourdough flavor.


7 months ago Rachel

Do I have to refrigerate before I can cook? I just stumbled onto this site and want to make this tonight for dinner! :)


12 months ago Princess M

could I use bacon in this instead of sausage?


about 1 year ago Angie C

This looks like a good way to use up my sourdough bread that I made...


over 1 year ago Karen

This was extraordinarily good! Perfect for Xmas brunch, made everyone happy!!!


over 1 year ago Hina Khokhar

We don't eat pork and are restricted to halal meats otherwise. To that end, it's really hard to find halal sausage. Do you think seasoned sauteed beef would be an acceptable substitute?


12 months ago beekeeper

Seasoned beef or goat, should be fine with this.


over 1 year ago morgan

should i freeze the strata after making, after sitting over night or after baking? or is this not a freezable dish?


over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

If you're going to freeze it I'd bake it first, and then reheat it completely in a 350-degree oven (covered first, and then uncovered to crisp it up a little).


over 1 year ago PaigeBakes

Oops! I'm just seeing the "refrigerate overnight, or for at least 6 hours" bit and I don't have more than a half hour…how do you think this will affect the dish?


over 1 year ago Anupama

Wow its delicious


over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.