Bake
Sausage & Spinach Strata
- Prep time 1 hour 20 minutes
- Cook time 1 hour
- Serves 6 to 8
Author Notes
The superpower of this simple breakfast bake is that it benefits from quiet time in the fridge.
The (preferably stale) sourdough bread cubes need time to soak up the creamy custard infused with sage, nutmeg, and freshly ground black pepper. And the savory ground meat from Farmland’s Original Pork Sausage Roll can develop a relationship with the fresh spinach—which adds freshness and color and absolves any guilt.
Make no mistake: This is a rich dish, substantial enough for lunch or dinner. But it’s also a show-stopping brunch casserole—cut it into neat squares and served with a tangy green salad.
Be sure to layer the strata to preserve the integrity of each ingredient. And then sprinkle on the cheese, using something full-flavored, like feta or cheddar. Although leftovers will keep for a few days in the fridge and can be reheated in a 300°F oven, chances are that this dish won't last much past show time. —Shana Liebman
Test Kitchen Notes
This recipe is presented in partnership with Farmland. —The Editors
Ingredients
-
1 tablespoon
unsalted butter
-
2 tablespoons
olive oil
-
16 ounces
Farmland Original Pork Sausage Roll
-
1
small (or ½ large) yellow onion, diced
-
3
garlic cloves, minced
-
1 teaspoon
salt, divided
-
4 ounces
baby spinach
-
8
large eggs
-
1 1/2 cups
half and half
-
1/2 teaspoon
nutmeg
-
1/2 teaspoon
dried sage
-
1/4 teaspoon
freshly ground black pepper, to taste
-
10 ounces
(preferably stale) sourdough bread, cut into 1-inch cubes
-
1 cup
crumbled feta (or shredded cheddar)
Directions
- Heat oven to 350℉. Butter a casserole dish.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes, breaking it up, until browned. Remove to a medium bowl.
- Add 1 tablespoon of oil to the same skillet and heat over medium heat. Add onion, garlic, and ¼ teaspoon salt. Saute over medium heat for 2-3 minutes, until soft and fragrant. Add the spinach and ¼ teaspoon salt and continue cooking, stirring often, until wilted, about 5 minutes. Remove and stir into the bowl of sausage until well combined.
- In a large bowl, whisk eggs, half and half, nutmeg, sage, ½ teaspoon salt, and pepper.
- Layer half the bread in the bottom of the casserole dish, followed by half the spinach-sausage mixture. Pour over half the egg mixture and sprinkle with half the cheese. Repeat.
- Cover with foil and refrigerate for at least 1 hour and preferably 24 hours.
- Remove from the refrigerator and let come to room temperature for 30 minutes. Bake for 60-70 minutes (check at 60 minutes to make sure the middle is set.)
- Let rest for 10 minutes and then cut into squares. Serve hot.
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