Monday, January 16, 2012

Overnight Spinach, Cheese & Sausage Strata


1 package frozen chopped spinach, thawed and drained
8 cups sourdough bread, torn into 1-inch cubes (french or italian bread works too)
1 package of Jimmy Dean sausage
2 cups coarsely grated Gruyere (about 6 oz.)
2/3 cup grated Parmesan (about 2 oz.)
9 large eggs
2 3/4 cup milk
3 tbsp unsalted butter
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg

Brown the sausage over medium heat. Set aside.

Next, melt the butter in a medium skillet over medium heat.  Add the spinach. Stir in 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and the nutmeg. Continue to cook for a few minutes. Remove from heat and set aside.

Grate the Gruyere until you have about 2 cups.

 Butter the inside of a 2 1/2 - 3 quart baking dish.  Layer the bottom of the dish with one third of the read cubes.  Top with one third of the spinach mixture, one third of the sausage, and one third of the cheeses (Gruyere and Parmesan).  Repeat these layers twice more with the bread, spinach, sausage, then cheese.

In a medium bowl, combine the eggs, milk, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Whisk together until blended.

Pour the mixture evenly over the layered bread in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day.

Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees.  Bake uncovered until golden brown and cooked through, 45-55 minutes.  Let stand for 5 minutes before serving.


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