Italian Breakfast Strata Recipe

This delicious strata is the perfect blend of savory sausage, wilted spinach, and a creamy egg mixture, all baked to golden perfection. The layers of bread soak up the flavors and create a satisfying, hearty dish that's ideal for breakfast, brunch, or even dinner. Let it rest overnight to let the flavors meld, and enjoy a flavorful start to your day.

Ingredients

• 1 large loaf of Italian or French bread
• 1 tablespoon olive oil (plus more to grease the baking dish)
• 12 ounces Italian sausage, casings removed
• 1 yellow onion, diced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• 1 pinch cayenne pepper
• 1 pound baby spinach
• 12 large eggs
• 2 teaspoons kosher salt
• 4 cups milk
• 8 ounces Fontina or Fontal cheese, shredded

Directions

1. Begin by cutting the bread into 1-inch cubes. Spread the cubes out in a single layer on a work surface and leave them uncovered overnight to become stale. This will help the bread absorb the egg mixture better.

2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the sausage, breaking it up with a spatula, and cook for a few minutes until it starts to brown. Stir in the diced onion, a large pinch of salt, black pepper, cayenne pepper, oregano, thyme, and rosemary. Continue to cook, stirring occasionally, until the onions soften and become translucent.

3. Transfer the sausage and onion mixture into a bowl. Spoon about 1 tablespoon of the rendered sausage fat back into the skillet and return the pan to medium-high heat. Add the spinach and toss it with tongs until just wilted and bright green. Transfer the spinach into a strainer to cool. Once cooled, squeeze out any excess water and chop the spinach, or use kitchen scissors to snip it into smaller pieces.

4. In a large bowl, whisk the eggs and kosher salt until the yolks are fully incorporated with the whites. Add the milk and whisk until smooth. Set the mixture aside.

5. Grease a 9x13-inch casserole dish with olive oil. Begin by covering the bottom with a single, tight layer of stale bread cubes. Then, top the bread with about 60% of the sausage mixture, followed by 60% of the spinach. Sprinkle half of the shredded cheese on top. Repeat the process with another layer of bread cubes, pressing down lightly to flatten. Then, top with the remaining sausage, spinach, and finish with the remaining cheese.

6. Pour the egg and milk mixture evenly over the casserole, ensuring all the layers are soaked. Cover the dish tightly with plastic wrap and refrigerate it overnight to allow the flavors to meld.

7. The next day, preheat the oven to 350F (180C). Remove the casserole from the fridge and bake in the preheated oven for about 1 hour 15 minutes, or until the top is lightly browned and an instant-read thermometer inserted into the center reads 150F (66C).

8. Let the strata rest for 10-15 minutes before serving. This allows the casserole to set and makes for easier slicing.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.