The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Defrost the spinach in the microwave, and then wring out any excess liquid.
2. 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.
3. Arrange half of the bread in a casserole dish.
4. Whisk the eggs with the milk, Dijon and some salt and pepper.
5. 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 at least overnight and up to a few days.
6. 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.
7. Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.
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