This is one of my favorite dishes for a super easy winter brunch. It is basically a savory bread pudding loaded with spinach, sausage, and cheese with a crispy crouton-like top. The strata is assembled the day before, allowing for a leisurely morning while it bakes. Oh, and it is a great use for leftover soon-to-be-stale bread. I pre-cut my bread ends and store them in the freezer until there are enough to make the strata. The recipe is loosely based on a spinach strata recipe from Smitten Kitchen. I doubled the spinach (no one complained), added turkey sausage, swapped out the white bread for a whole wheat bread with seeds and grains for extra texture, and used my family’s favorite extra sharp white cheddar.
Serve with a salad for a delicious, easy brunch with friends. Recipe serves 8.
- 6 cups grainy whole wheat bread, sliced into 1-inch cubes
- 12 eggs
- 2 cups milk (I have used both 1% or whole, and both work well)
- 2 tablespoons dijion mustard
- 20 oz frozen spinach*, squeezed to remove water
- 1 red onion, diced and sautéed
- 12 oz sausage (I prefer organic Italian turkey sausage)
- 2.5 cup sharp white cheddar cheese, grated
- In a large bowl, whisk together milk, eggs, and mustard until combined.
- Add bread cubes, spinach, sautéed onions, and cheese. Stir until combined
- Transfer to a buttered casserole dish
- Cover and refrigerate overnight, up to 24 hours.
- Pre-heat oven to 375°F
- Remove the strata from refrigerator and let sit at room temperature
- Bake for 50 minutes, or until fully cooked. Strata will appear puffed, the center will no longer jiggle, and the top will be toasted and resemble croutons
- Let cool for 10 minutes prior to serving
*Note: Spinach is a vegetable that I choose to purchase organic. Read more on pesticides and produce.
Nutrition information (per serving, assuming 1% milk):
- 513 calories
- 2 g added sugar (from the bread)
- 3 g fiber (from the spinach, bread, and onion)
- 32 g protein (from the cheese, egg and sausage)
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