Spinach Sausage Egg Strata
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 9x13x2 casserole
- Serves:
- 15-20
ingredients
- 1 lb of mild bulk breakfast sausage (Bob Evans is leanest)
- 1⁄2 cup diced green onion
- 2 fresh garlic cloves, minced
- 10 ounces frozen chopped spinach, Thawed, drained and squeezed of all juice
- 1 cup seasoned stuffing mix (I like Pepperidge Farm)
- 8 -10 slices trimmed bread, buttered on one side
- 3 cups shredded monterey jack cheese (Mozzarella works too!)
- 6 large eggs, slightly beaten
- 1 pint half-and-half (or substitute 2% milk)
- 1⁄2 cup skim milk
- 4 tablespoons shredded parmesan cheese
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon salt
directions
- Spray 9x13x2 baking dish with cooking spray.
- Trim crusts off bread, butter one side and place buttered side down in baking dish.
- In skillet, brown sausage until just about cooked through.
- Add green onions and garlic cloves and cook just until soft.
- Make sure sausage is crumbly and not in big chunks. Drain off any excess grease.
- Mix together squeezed spinach and stuffing mix. Add to Sausage mixture in skillet.
- Pour 1/2 C Skim Milk over the bread slices to moisten.
- Sprinkle Shredded Monterey Jack Cheese over bread slices.
- Top Cheese with Sausage, Spinach, Stuffing Mixture, evenly distributing.
- Mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper.
- Pour egg mixture over Sausage mixture in baking dish.
- Bake at 375 degrees (F) for 35 min until just about set.
- Remove from oven and top with Shredded Parmesan Cheese. Bake for an additional 5-10 minutes until cheese is melted and lightly browned.
- This can be made the night before and put in refrigerator, cover with plastic wrap overnight. Remove plastic and bake. I like to garnish with a tomato rose or radish mouse. When serving, I cut 3 rows of 5 when main course, 4 rows of 5 if part of a plentiful buffet.
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RECIPE SUBMITTED BY
I love to cook. I lived in Europe for four years and have also lived in all the regions east of the Mississippi in the US, which has made for some interesting recipe collections.