Breakfast Strata with Sausage

IMG_0126-001

I fell in love the first time I had a breakfast strata.  I think the person serving it called it Breakfast Bread Pudding and it was similar but different from other egg dishes, and I found the combination of eggs, cubed bread, sausage and cheese wonderful. Another reason to love this dish is that most of the work is done the night before so in the morning it just has to be baked.  This is perfect if you are serving brunch to guests and would rather be sipping mimosa’s with them than whipping eggs in the kitchen.

This particular recipe is adapted from Ree Drummond’s The Pioneer Woman: Sausage-Kale Breakfast Strata.  I tweaked it just a bit and the results are delicious.  I made it for our family potluck Easter Brunch.  This makes a big 10×13 inch casserole, and could be halved, but it’s so good, and it reheats well so you may as well bake up the whole pan.

IMG_0071-002

Breakfast Strata with Sausage

Adapted from The Pioneer Woman

Ingredients

1 16 oz loaf of French or Italian bread (I used ciabatta)

1 lb. sweet Italian sausage

1 onion, quartered and thinly sliced

a few sprigs of fresh rosemary, leaves finely minced

olive oil for cooking

about 10 oz. of greens, such as kale, spinach, chard or a combination, any thick stems removed.  (I used a 5 oz. bag of baby kale and a 5 oz. bag of spinach)

12 eggs

2.5 cups milk (I used 2% and whole would be great. I would not recommend all skim milk for this recipe)

6 oz. Gruyere cheese, grated

nonstick spray

salt and pepper

Optional: about 4 oz. grated Parmesan cheese for the top of the strata

Directions:

Cut the bread into cubes and set aside.

IMG_0089-002

Cook the sausage; squeeze it out of the casings if it is in links, break it apart as it cooks. Drain on paper towel.

IMG_0072-002

Wipe pan and heat a little olive oil to cook the onions.  Sprinkle in the rosemary when the onions are nearly done.

IMG_0073-002

IMG_0076-002

If your greens are in bags, you can open the bag, fold it over and microwave-steam the greens right in the bag for 1 to 3 minutes.  If you are using greens sold in bunches or in bulk, chop coarsely and saute until just wilted.

IMG_0078-002

After allowing the cooked greens to cool, squeeze out excess moisture.

Beat together eggs and milk, and season with salt and pepper.

IMG_0084-002

Spray 10 x 13 inch casserole dish with nonstick spray and put in half the bread cubes, layer with half the greens, half the onions, half the sausage and half the Gruyere cheese.

IMG_0081-002

Layer the remaining bread cubes, greens, onions, sausage and remaining Gruyere.

IMG_0097-002

Slowly pour the egg and milk mixture over the casserole, moving around to get the whole casserole covered.  If desired, sprinkle with optional grated Parmesan cheese.

IMG_0116-001

Cover casserole with plastic wrap and put in refrigerator overnight.

Remove casserole from the fridge 30 minutes before baking.  Preheat oven to 350 degrees,  Remove plastic wrap from the dish and replace it with foil and bake for 30 to 40 minutes.  Remove foil and continue baking until top is golden brown and becoming crisp around the edges.

IMG_0119-001

IMG_0120-001

IMG_0127-001IMG_0128-001

This would make a lovely Sunday night supper. Thank you for stopping  by.

1 Comment

Filed under Cooking

One response to “Breakfast Strata with Sausage

  1. I love the ingredients…you made this “special”…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s