Italian Sausage & Spinach Strata

Method

1. 01

   Cut the bread into 1-inch cubes. Spread them in an even layer and let sit on the counter overnight to become slightly stale.

   

   ↗Watch · 0:20
2. 02

   In a large skillet over medium-high heat, brown the sausage with olive oil, breaking it into small crumbles. Add the diced onions, salt, pepper, cayenne, rosemary, thyme, and oregano. Sauté for 2-3 minutes until the onions are translucent and the sausage is fully browned.

   

   ↗Watch · 1:15
3. 03

   In the same pan, wilt the baby spinach until bright green. Transfer to a strainer, squeeze out all excess moisture, and roughly chop or cut with scissors. In a separate bowl, whisk 12 eggs with a pinch of salt before stirring in the milk to create the custard.

   

   ↗Watch · 2:36
4. 04

   Grease a large casserole dish with olive oil. Place a tightly packed single layer of bread cubes in the bottom. Top with about 60% of the sausage mixture, 60% of the spinach, and half of the shredded cheese. Repeat with another layer of bread and the remaining meat and spinach.

   

   ↗Watch · 4:15
5. 05

   Ladle the egg and milk mixture thoughtfully over the layers to ensure uniform saturation. Top with the remaining cheese. Cover and refrigerate for at least 12 hours to allow the bread to fully merge with the custard.

   

   ↗Watch · 5:48
6. 06

   Bake in the center of a 350°F (175°C) oven for approximately 1 hour and 15 minutes, or until the top is browned, the dish has puffed up, and the internal temperature reaches at least 150°F (65°C). Let rest for 10-15 minutes before portioning.

   

   ↗Watch · 6:40