Spinach, sausage, and cheese strata - a great use for left-over grainy whole wheat bread.

Spinach and Sausage Strata


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.

Spinach and Sausage Strata

Spinach and Sausage Strata


  • 6 cups grainy whole wheat bread, sliced into 1-inch cubes
  • 2 10-oz packages frozen spinach*, thawed, with water squeezed out
  • 1 large red onion, diced and sautéed
  • 12-oz sausage, cooked and crumbled (I use Italian chicken or turkey sausage, can be omitted for vegetarian option)
  • 12 eggs
  • 2 cups milk (I have used both 1% or whole, and both work well)
  • 2 tablespoons dijion mustard
  • 2.5 cups sharp white cheddar cheese, grated


    The day / night before:
  1. In a large bowl, combine bread cubes, spinach (squeezed dry), sautéed onion, cooked and crumbled sausage (if using), and 2 cups of the cheese. Mix until well combined
  2. Transfer bread mixture to an oiled (or buttered) 9 x 13 glass or ceramic baking dish
  3. Whisk eggs, milk and mustard until uniform
  4. Pour egg mixture over bread mixture, top with remaining cheese
  5. Cover and refrigerated overnight, up to 24 hours
  6. The next day:
  7. Remove strata from refrigerator and let sit at room temperature for 30 minutes to an hour
  8. Pre-heat oven to 375°F
  9. Bake for an hour, or until fully cooked. Strata will appear puffed, the center will no longer jiggle, and the top will be toasted and resemble croutons
  10. Let sit for 10 minutes prior to serving

*Note: Spinach is a vegetable that I choose to purchase organic.  Read more on pesticides and produce.


This spinach and sausage strata transforms leftover whole grain bread into a crispy and cheesey brunch dish.
This spinach and sausage strata transforms leftover whole grain bread into a crispy and cheesy brunch dish.

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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Spinach and Sausage Strata


  1. Looks delicious.

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