sausage and spinach strata - a lot of easy prep work, but totally worth it.
recipe adapted slightly from rachael ray
- 12 oz frozen spinach, thawed and wrung of excess moisture
- 1 T EVOO
- 2 links mild italian sausage
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- ground nutmeg
- 1 large baguette, cubed
- 12 eggs
- 2 cups 1% milk
- 1/4 c dijon mustard
- 2 c shredded colby-jack cheese
- salt and pepper, to taste
full disclosure: most of the changes i made to this recipe were because i couldn’t find what RR called for, with the exception of the cheese substitution. i needed melty-gooey on this ish. anywho, here’s how i did it.
remove the italian sausage from the casings (i do this all the time so am used to it. if you’re not, it’s a little weird the first time. deal with it. it’s worth it, promise). brown the sausages in the pan, breaking them apart to make little brown crumbly bits. get the bits out of the pan while retaining the oil that has been rendered out. lower the heat a tad and toss the onions and garlic in there until they’re soft and the tiniest bit browned. add the spinach, salt, pepper, and nutmeg to taste, and sautee until flavors are combined. whisk together eggs, milk, dijon, salt and pepper in a medium bowl.
add half of bread bits to a casserole. top with half of your shredded cheese, then half of the oniony-spinachy goodness. pour half the eggs over top. repeat, except save a little shredded cheese to sprinkle over top at the end. it makes it GBD and it’s worth it. at this point, i kind of tapped the casserole on the counter and wiggled it a bit to make sure everything was combined nicely.
stick in the fridge overnight, then remove half an hour before baking so it’s not so cold. bake in an oven that’s been preheated to 350 (sorry i probably should have mentioned this sooner now you have to WAIT for the oven to heat!). the hardest part: LET IT COOL FOR A BIT before you eat it. this helps solidify the deliciousness and more importantly prevents the roof of your mouth/tongue from becoming one giant blister.
it’s delicious enough to be worth it, i promise. enjoy!
Gimme this with turkey sausage plz.