Spicy Sausage and Spinach Strata with Smoked Gouda
This hearty strata combines spicy sausage, fresh spinach, and smoked Gouda cheese baked into a savory egg and bread casserole. Perfect for a delicious brunch or breakfast.
Equipment
- large skillet
- 9x13 inch baking dish
- large bowl
Ingredients
Main Ingredients
- 1 pound spicy breakfast sausage
- 1 loaf day-old sourdough bread, cut into 1-inch cubes (12-16 ounces)
- 2 cups shredded smoked Gouda cheese
- 1 cup fresh spinach leaves, roughly chopped
- 1/2 cup chopped red onion
Egg Mixture
- 10 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Cook the spicy breakfast sausage in a large skillet until browned, then drain excess grease.
- Sauté the red onion until softened, then add spinach until wilted; combine with the cooked sausage and set aside.
Assembly
- Spread bread cubes in a greased 9x13 inch baking dish.
- Sprinkle the sausage, onion, and spinach mixture over the bread, then top with smoked Gouda cheese.
- Whisk together eggs, milk, Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper.
- Pour the egg mixture over the ingredients in the baking dish, pressing the bread down to submerge. Cover and refrigerate for 4-24 hours.
Baking
- Preheat oven to 350°F (175°C) and let the strata sit at room temperature for 20-30 minutes.
- Bake for 45-55 minutes until golden brown and a knife inserted comes out clean; tent with foil if browning too quickly.
- Rest the casserole for 5-10 minutes before slicing and serving.
Notes
For best results, prepare the strata the night before to allow the bread to fully absorb the egg mixture.