The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata

TOTAL TIME: 2 hr 15 min
Prep: 20 min
Inactive Prep: 40 min
Cook: 1 hr 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 box or bag organic chopped frozen spinach
  • 1 tablespoon EVOO
  • 12 ounces bulk spicy breakfast sausage
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
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Directions

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

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, 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.

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  • on April 30, 2012

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    At first I thought this was going to be just a glorified omelet. However, once I started baking it, the smell told me I would be in for a treat. The eggs were fluffy and the the taste was surprisingly savory. It makes enough for leftovers. Next time I'll add bell peppers for color and crunch.

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