Sausage Strata is an easy make-ahead breakfast casserole. It is similar to a quiche or frittata with the addition of bread. It is made with Italian sausage, baby spinach, sun dried tomatoes and cheeses.
This overnight breakfast strata is assembled the night before you plan to serve it and baked the next morning. It is a nice breakfast or brunch dish for a special occasion and busy holiday mornings.
Sausage Strata is a great way to use up old bread. By adding just a few simple ingredients to it you can create this easy breakfast strata. With the savory ingredients you could serve it as lunch as well. It is hearty and filling with the meat, veggies and cheeses.
If you like meat filled brunch eggs check out Chorizo Frittata, Brunch Eggs and Western Crustless Quiche.
If you like this sausage strata you might also like bread pudding desserts. Check out Bailey’s Bread Pudding, Pumpkin Rum Bread Pudding, Chocolate Brioche Bread Pudding, Mint Julep Bread Pudding and Strawberry Bread Pudding.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- If you do not have stale bread, you can cube fresh bread and lightly toast it in the oven for a few minutes to dry it out. This helps the bread absorb more of the egg mixture without becoming too soggy. Read Strata-The Reincarnation of Stale Bread.
- Ciabatta or French bread offers a nice crust and chewiness, while brioche or challah can add a rich, buttery flavor.
SPECIAL EQUIPMENT NEEDED:
- 9×13 Inch Baking Dish: This size is ideal for holding the ingredients evenly and ensuring that the sausage strata cooks thoroughly.
- Large Skillet: A skillet is necessary for sautéing the shallots, cooking the sausage, and wilting the spinach. A non-stick skillet or cast iron pan is preferable for easy cleanup and even cooking.
- Cutting Board and Knife: You will need these for chopping the shallots, slicing the sausage, and preparing the sun-dried tomatoes and baby spinach. A good knife and a stable cutting board make prep work easier and safer.
- Large Mixing Bowl: A sizable mixing bowl is required for whisking together the eggs, milk, salt, and pepper. Make sure that it is big enough to handle all the eggs, liquid and bread without spilling.
- Whisk: This is essential for thoroughly combining the egg mixture to make sure that it is smooth and well mixed.
- Measuring Cups and Spoons: Accuracy is key for measuring ingredients like olive oil, milk, and seasonings to achieve the best flavor balance.
- Cheese Grater: If you are using block cheese, you will need a grater to shred the mozzarella and grate the Parmesan cheese.
- Spatula or Wooden Spoon: Needed for stirring the ingredients in the skillet as you cook the shallots, sausage, and spinach.
- Aluminum Foil (Optional): If you want to prevent the top from browning too quickly, you might need foil to cover the dish during the last part of baking.
SUBSTITUTIONS:
- Any neutral cooking oil like canola, vegetable, or avocado oil can be used in place of olive oil. Butter can also add a rich flavor, especially for sautéing the shallots.
- For a spicier kick use hot Italian sausage instead of sweet Italian sausage. Chorizo Mexican sausage is another spicy sausage that would work. You could also use breakfast sausage.
- Yellow onion, white onions, or green onions can replace the shallots.
- Kale, Swiss chard, or arugula can be used instead of baby spinach.
- Roasted red pepper can offer a similar sweetness and flavor to use in place of the sun-dried tomatoes.
- Any unsweetened non-dairy milk (almond, soy, oat) can be used in place of the whole milk.
- Any easily meltable cheese like Cheddar, Monterey Jack, Gruyère, or Swiss can replace mozzarella.
- Asiago or Pecorino Romano cheeses make a good substitute for the Parmesan cheese.
HOW TO STORE SAUSAGE FRITTATA:
- The sausage strata can last in the refrigerator for 3 to 4 days. Allow the strata to cool to room temperature after baking. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container.
- The strata can be frozen for up to 3 months. Before freezing, let the strata cool down completely to room temperature to avoid condensation and ice crystal formation. Wrap the sausage strata tightly with plastic wrap or aluminum foil. For extra protection, you can then place it into a zip-top freezer bag or airtight container.
HOW TO REHEAT SAUSAGE STRATA:
- To reheat the sausage strata in the oven, preheat the oven to 350°F (175°C). Place the strata into an oven safe dish and cover it with foil to prevent it from drying out. Heat for about 20 minutes or until warmed through.
- For a quicker option, individual slices can be heated in the microwave. Place the strata onto a microwave safe plate, covered with a microwave safe lid or paper towel. Heat on high for 1-2 minutes, checking and turning halfway through to ensure even heating.
In a large skillet, heat the olive oil over medium low heat. Add the sausage and shallots. Cook until the sausage is cooked through and lightly browned, about 8 minutes.
Add the spinach and cook for 30 seconds, stirring until it wilts.
In a large bowl, whisk eggs and milk together. Add the salt and pepper.
Add the bread cubes, sun dried tomatoes, mozzarella cheese, parmesan cheese and the sausage mixture to the bowl. Combine well.
Spray a 9 x 13 inch baking pan with cooking spray. Pour the sausage strata bread mixture into the prepared baking dish. Cover the pan with foil and place into the refrigerator overnight.
The next morning, preheat the oven to 350 degrees. Place the sausage breakfast strata, uncovered into the oven. Bake for 40 to 45 minutes until it is set and golden brown on the top.
Sausage Strata
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Ingredients
- 1 tablespoon olive oil
- ½ pound Italian sweet sausage, 4 links
- ½ cup chopped shallot, 1 large
- 5 ounces baby spinach, stems removed and chopped
- 12 large eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cups bread cubes, cut 1 inch square (best if slightly dried out)
- ⅓ cup sun dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
Remove the sausage from the casings and chop into small pieces.
In a large skillet, heat the olive oil over medium low heat. Add the sausage and shallots. Cook until the sausage is cooked through and lightly browned, about 8 minutes.
Add the spinach and cook for 30 seconds, stirring until it wilts.
In a large bowl, whisk eggs and milk together. Add the salt and pepper.
Add the bread cubes, sun dried tomatoes, mozzarella cheese, parmesan cheese and the sausage mixture to the bowl. Combine well.
Spray a 9 x 13 inch baking pan with cooking spray. Make sure that the whole dish is well coated.
Pour the sausage strata bread mixture into the prepared baking dish. Spread it out in a single layer.
Cover the pan with foil and place into the refrigerator overnight.
The next morning, preheat the oven to 350 degrees. Place the sausage breakfast strata, uncovered into the oven. Bake for 40 – 45 minutes until it is set and golden brown on the top.
