The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata

Total Time:
2 hr 15 min
20 min
Inactive Prep:
40 min
1 hr 15 min
4 to 6 servings


  • 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


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 at least overnight and up to a few days.

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.