This Sausage Strata with Spinach and Swiss Cheese has a perfect balance of protein from eggs and high fibre carbs to make brunch entertaining easy and healthy!
Baby it’s cold outside.
And yes, I’m human so that means I often don’t want to leave the house in the cold to get groceries (if it doesn’t fit in my arms on the way home from another errand, it’s probably not happening.) So that’s why I am kinda obsessed with these super easy whatever-you-have-in-the-fridge recipes for easy and fast meals. Strata is no exception.
Sausage Strata FTW!
Strata is a traditional brunch dish made with a combination of baked eggs and day old bread. It’s always been something I make when I’m in a super pinch and need to get something on the table STAT and trust me, no body ever minds.
This Sausage Strata with Spinach and Swiss Cheese is made a bit more dinner friendly by throwing in some extra savoury vegetables and hearty turkey sausage.
Sausage strata is like if holiday stuffing and quiche had a love child and named it something sassy. Sta-ta. Cha, cha, cha. It sounds like a dance move so I just like saying it. (I know you’re saying it in your head a lot too).
So this sausage stata recipe can easily be mucked about with to add in whatever your favourite ingredients may be. If you’re having guests over, this dish can easily be made ahead and simply rewarmed covered in tin foil at 300 F for 15 minutes. It’s easy, light, and protein packed- perfect for keeping us warm during these blue winter times.
What are your favourite strata add ins?
Have you tried this sausage strata?
Leave me a comment below with your thoughts and suggestions!
Sausage Strata with Spinach and Swiss Cheese
- 1 Tbsp olive oil divided
- 1 lb turkey sausage casing removed
- 1 onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1 tsp dried savory
- 4 cloves garlic minced
- 5 cups baby spinach
- Pinch each of salt pepper and nutmeg
- 8 large eggs
- 1 3/4 cups 1% or 2% milk
- 3 tbsp Dijon mustard
- Pinch each of salt and pepper
- 6 cups old whole grain bread cut into cubes
- 1 cup Swiss cheese grated
- 1/4 cup parmigiano reggiano cheese finely grated
- Lightly grease a 9x13 inch casserole or gratin dish.
- Add a teaspoon of oil to a large nonstick skillet over medium high heat, and add in the sausage. Saute until the meat browns and is broken into small bite-size pieces, about 7-8 minutes. Remove the sausage to a bowl and set aside.
- Return the pan to the stovetop and add in the additional 2 teaspoons of oil. Add in the onions and cook on a medium low heat until golden brown, about 30 minutes.
- Add in the mushrooms and savory, and sauté until the mushrooms begin to brown, about 5 minutes. Then stir in the garlic, and stir for 1 minute before adding the spinach and the cooked sausage. Saute until the spinach begins to wilt. Season with salt, pepper and nutmeg and set aside.
- In another bowl, mix together the eggs, milk, mustard and a pinch each of salt and pepper.
- Arrange half of the bread into a casserole dish, then add in half of sausage mixture, half of the eggs and half of the Swiss cheese. Repeat with the bread, sausage, eggs and cheese again. Finish with the parmigiano reggiano. Cover and refrigerate for 1 hour or up to overnight.
- Preheat oven to 350 F.
- Bake uncovered for 40 min or until golden brown. Enjoy warm.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.