Sausage Strata
User Reviews
5
Sausage Strata
Description
The recipe starts with browning breakfast sausage, then sautéing onions, garlic, and spinach to build flavor. These are combined and layered with torn Italian bread in a buttered baking dish. The bread soaks up a mixture of eggs and heavy cream seasoned with salt and pepper, ensuring a moist, tender interior once baked.
Generous amounts of shredded white cheddar cheese provide a creamy, slightly sharp taste that complements the savory sausage and vegetables. Green onions sprinkled between layers add a mild onion flavor and color contrast. The strata is tightly covered and refrigerated overnight to allow the soak, which yields a custard-like soft bread texture when baked.
Ideal for brunch or a hearty breakfast, this strata can be prepared ahead and makes convenient leftovers. Using a sturdy bread like sourdough helps maintain structure and prevents sogginess. After baking, it develops a golden crust while keeping a moist, flavorful interior. The recipe notes include tips for freezing baked strata and reheating individual portions.
Ingredients
- 4 tablespoons neutral oil divided
- 16 ounces breakfast sausage
- ½ yellow onion diced
- 2 garlic minced cloves
- 4 ounces baby spinach
- 8 egg large
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter softened and divided
- 22 ounces Italian bread torn into pieces
- 8 ounces White Cheddar Cheese shredded
- 2 green onion sliced, divided
- salt to taste
- black pepper to taste
Instructions
- Place a large skillet over medium heat. Add oil and brown sausage, breaking it up as it cooks, about 3 to 4 minutes. Transfer sausage to bowl and set aside.
- Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
- Add spinach and continue to sauté until spinach wilts, 2 minutes.
- Pour onion mixture into bowl with sausage and set aside.
- Grease 9"x13" baking dish with 2 tablespoons butter.
- In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
- Add half bread pieces into the bottom of the baking dish in an even layer. Top with half the sausage, spinach and onion mixture. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
- Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
- Tightly cover strata with foil and refrigerate overnight (or at least one hour).
- Preheat oven to 375˚F. Bake covered strata in oven for 30 minutes. Uncover, dot top with remaining 2 tablespoons butter, and continue to bake for an additional 15 to 20 minutes or until the top has browned and slightly crisped at the edges and the center has just set.
- Cool strata for 10 to 15 minutes, top with remaining green onion and serve.
Notes
- Prepare the strata the night before and refrigerate to let the bread soak thoroughly for a soft texture when baked.
- Use a sturdy bread like sourdough or crusty Italian loaf to prevent sogginess; softer breads like brioche require shorter soak times.
- After baking and cooling, the strata can be frozen whole for up to 2 months, wrapped tightly in foil.
- Leftover portions freeze well individually, reheatable in a microwave with a damp paper towel to retain moisture.
- Whole milk can substitute heavy cream, but using less rich milk may result in excess liquid and a soggy dish.
- Choose melting cheeses like white cheddar for the best texture and flavor melding in the strata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 797 kcal
% Daily Value*
| Calories | 797kcal | 40% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 63g | 97% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 239mg | 80% |
| Sodium | 1087mg | 45% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 2204IU | 44% |
| Vitamin C | 5mg | 6% |
| Calcium | 225mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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