Best Spinach Sausage Egg Strata Recipes

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

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
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded caciocavallo cheese or Parmigiano-Reggiano

Steps:

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.
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.

Spinach Sausage Egg Strata image

Provided by biblegirl59

Time 1h

Yield 1 9x13x2 casserole, 15-20 serving(s)

Number Of Ingredients 14

1 lb of mild bulk breakfast sausage (Bob Evans is leanest)
1/2 cup diced green onion
2 fresh garlic cloves, minced
10 ounces frozen chopped spinach, Thawed, drained and squeezed of all juice
1 cup seasoned stuffing mix (I like Pepperidge Farm)
8 -10 slices trimmed bread, buttered on one side
3 cups shredded monterey jack cheese (Mozzarella works too!)
6 large eggs, slightly beaten
1 pint half-and-half (or substitute 2% milk)
1/2 cup skim milk
4 tablespoons shredded parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt

Steps:

Spray 9x13x2 baking dish with cooking spray.
Trim crusts off bread, butter one side and place buttered side down in baking dish.
In skillet, brown sausage until just about cooked through.
Add green onions and garlic cloves and cook just until soft.
Make sure sausage is crumbly and not in big chunks. Drain off any excess grease.
Mix together squeezed spinach and stuffing mix. Add to Sausage mixture in skillet.
Pour 1/2 C Skim Milk over the bread slices to moisten.
Sprinkle Shredded Monterey Jack Cheese over bread slices.
Top Cheese with Sausage, Spinach, Stuffing Mixture, evenly distributing.
Mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper.
Pour egg mixture over Sausage mixture in baking dish.
Bake at 375 degrees (F) for 35 min until just about set.
Remove from oven and top with Shredded Parmesan Cheese. Bake for an additional 5-10 minutes until cheese is melted and lightly browned.
This can be made the night before and put in refrigerator, cover with plastic wrap overnight. Remove plastic and bake. I like to garnish with a tomato rose or radish mouse. When serving, I cut 3 rows of 5 when main course, 4 rows of 5 if part of a plentiful buffet.