Sausage/Spinach Breakfast Strata



Brown the cheese on top next time in the broiler. Maybe add mushrooms. Make sure to have enough bread in the mix or this won’t reheat well. I used Jimmy Dean breakfast sausage and that worked out well…sweet Italian would not have been as good. I didn’t let this sit overnight before baking and it still turned out fine.



1 box or bag chopped frozen spinach
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard (make sure to mix this in well)
2 cups shredded cheese…mozzarella works fine

Defrost the spinach in the microwave, and then wring out any excess liquid.

Brown and crumble the spicy breakfast sausage into a skillet, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge at least overnight and up to a few days.

Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.