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Sausage, Spinach, and Apple Strata
Servings
6
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 pound breakfast sausage (casings removed)
- 2 shallots (chopped)
- 1 apple (such as Honeycrisp, chopped into ‚1-inch pieces)
- 1 10-ounce box chopped frozen spinach, thawed, squeezed dry
- 8 cups cubed Italian bread (from a 1-pound loaf)
- 2 tablespoons unsalted butter (at room temperature, for the baking dish)
- 1 cup shredded mozzarella cheese
- 3 cups whole milk
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup finely grated Parmesan cheese
Instructions
- Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook about 5 minutes, breaking it up into small pieces with a wooden spoon. Add the shallots and sauté until translucent, about 3 minutes. Add the apple and the spinach and sauté over medium-low heat for another 2 minutes. Set aside to cool slightly.
- Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the mozzarella over the bread, then top with half of the spinach mixture. Repeat layering.
- Whisk the milk, cream, eggs, salt, and pepper in a large bowl and pour evenly over the strata. Top with the Parmesan cheese. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
- Preheat the oven to 350°F. Bake the strata uncovered until puffed, golden brown, and cooked through, about 50 minutes. A thin knife inserted in the middle of the strata should come out clean. If the top browns too quickly, cover with a sheet of aluminum foil. Let stand 5 minutes before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 41 grams
- Protein
- 41 grams
- Fat
- 64 grams
- Saturated Fat
- 30 grams
- Cholestrol
- 349 milligrams
- Sodium
- 1403 milligrams
- Fiber
- 3 grams
- Sugar
- 16 grams
- Trans Fat
- 1 grams
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