Cheesy Spinach and Sausage Breakfast Strata

• 12 cups cubed day-old bread
• 1 pound bulk breakfast sausage
• 10 ounces frozen chopped spinach, thawed and drained
• 2 cups shredded cheddar cheese
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 4 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Steps

1. 1 Preheat oven to 350°F.
2. 2 Cook sausage in a skillet over medium heat until browned; drain and set aside.
3. 3 In a large bowl, mix cubed bread, cooked sausage, spinach, and 1 1/2 cups cheese.
4. 4 Whisk together milk, cream, eggs, salt, pepper, garlic powder, and paprika.
5. 5 Pour mixture over bread mixture, stirring to coat evenly.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Cover and refrigerate for at least 2 hours, or overnight.
8. 8 Remove from fridge 30 minutes before baking.
9. 9 Sprinkle remaining 1/2 cup cheese on top.
10. 10 Bake, uncovered, for 45 minutes or until golden and set.
11. 11 Let stand 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Substitute Italian sausage for a different flavor profile.

Substitutions

• Use milk instead of the cream for a lighter version.
• Swap in Swiss or mozzarella cheese if cheddar isn't your jam.

Pairings

• Fresh fruit salad
• Bacon
• Breakfast potatoes

Nutrition

Tips

• For a make-ahead option, prepare through step 8 and refrigerate overnight.
• Use day-old bread for best results; it absorbs the custard better.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered for 30 minutes, then uncover for an additional 15 minutes.

Serving Suggestions

• Serve with fresh fruit salad.
• Pair with crispy bacon or breakfast potatoes.

FAQ