My sister introduced this recipe to me at our family Holiday gathering. I am not a big-breakfast kind of person, but I always enjoyed strata at brunches over the years When I tried my sister’s casserole, I loved it and it made me wonder why we didn’t make these regularly.
There are so many variations, you put it together the night before, and all you do is bake it in the morning and breakfast is ready.
She gave me this recipe – it is the recipe she uses – and I have been compiling other recipes for strata, or overnight casserole, because I want to enjoy them throughout the year. Why confine them to only special occasions and holidays?! It is the perfect brunch dish, for a casual weekend breakfast at home, and it is fantastic when frozen in individual servings for hurried mornings!
The flavors really come together in this dish, and it is delicious!
Ingredients
4 Tbsp. olive oil – divided
1 lb. breakfast sausage (16 ounces) – browned and drained
1/2 yellow or white onion – diced
2 cloves of garlic – minced
4 cups baby spinach
8 eggs, beaten
1 tsp. dry mustard
1 1/2 cups heavy cream
4 tablespoons unsalted butter, softened and divided
6-8 cups French or Italian bread, torn or cut into cubes
1 cup white cheddar cheese, shredded
Salt & Pepper – to taste
Directions
Grease a 9×13-inch baking dish with butter.
Place a large skillet over medium heat. Add 2 Tbsp. oil and brown the sausage, breaking it up as it cooks, about 3 to 4 minutes. Transfer sausage to a medium bowl and set aside.
Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
Add spinach and continue to sauté until spinach wilts, 2 minutes.
Pour onion/spinach mixture into the bowl with sausage and set aside.
In a medium bowl, whisk the eggs and cream together, then add the dry mustard, and some salt and pepper.
Spread half of the 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.
Repeat previous step until everything is used and the baking dish is full. Top dish with half of the green onions.
Tightly cover the baking dish with foil and refrigerate overnight (or at least one hour).
When ready to bake
Preheat oven to 375° F
Bake casserole covered with foil for 30 minutes. Uncover and continue to bake for an additional 15 to 20 minutes or until the top has browned and is slightly crisped at the edges and the center has just set.
Cool for 10-15 minutes, top with remaining green onion and serve.
Notes
• Half and half or whole milk may be substituted for heavy cream. Anything lighter will prevent proper baking – casserole will be soggy.
• Using a crusty bread is a perfect balance between soft bread and toasted bread and helps the casserole retain structure.
• You can be creative with the cheese and use ones you love. The only thing to keep in mind is that it should be a good melting cheese.
• TO FREEZE: Completely wrap using two layers of foil and freeze the baked and fully cooled casserole for up to 2 months. To Bake – Remove one layer of foil and bake (covered and frozen) at 375° F for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.
• If you have leftovers or prepare one to prep breakfasts, wrap well, place in airtight container and freeze individual servings of the cooked casserole. This gives you an easy morning breakfast. The portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).