Sausage Strata

US CUSTOMARY METRIC

• 4 tablespoons neutral oil, divided
• 16 ounces breakfast sausage
• ½ diced yellow onion
• 2 minced garlic cloves
• 4 ounces baby spinach
• 8 large eggs
• 1 1/2 cups heavy cream
• 4 tablespoons unsalted butter, softened and divided
• 22 ounces Italian loaf, torn into pieces
• 8 ounces shredded white cheddar cheese
• 2 sliced green onions, divided

salt and pepper to taste

1. Place a large skillet over heat. Add oil and brown sausage, breaking it up as it cooks.Transfer sausage to bowl and set aside.
2. Add more oil to skillet and sauté onion and garlic. Season with salt and pepper.
3. Add spinach and continue to sauté until spinach wilts.
4. Pour onion mixture into bowl with sausage and set aside.
5. Grease baking dish with butter.
6. In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
7. Add half bread pieces into the bottom of the baking dish in an even layer.
8. Top with half the sausage, spinach and onion mixture.
9. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
10. Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
11. Tightly cover strata with foil and refrigerate overnight (or at least one hour).
12. Preheat oven. Bake covered strata in oven. Uncover and continue to bake until the top has browned and slightly crisped at the edges and the center has just set. Cool strata for several minutes, top with remaining green onion and serve.
13. 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.
14. Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
15. Add spinach and continue to sauté until spinach wilts, 2 minutes.
16. Pour onion mixture into bowl with sausage and set aside.
17. Grease 9"x13" baking dish with 2 tablespoons butter.
18. In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
19. 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.
20. Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
21. Tightly cover strata with foil and refrigerate overnight (or at least one hour).
22. Preheat oven to 375˚F. Bake covered strata in oven for 30 minutes. Uncover 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.
23. Cool strata for 10 to 15 minutes, top with remaining green onion and serve.

Tips and Tricks for Strata Success

We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.

Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.

Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.