cheesy sausage and spinach breakfast strata

Name: Cheesy Sausage and Spinach Breakfast Strata
Prep time: 30 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 4 - large, day old croissants; cut into cubes; 2 tablespoon(s) butter; 1/2 cup(s) finely chopped onion; 1 can(s) spinach, drained; 2 cup(s) shredded sharp cheddar cheese; 1 package(s) pork breakfast sausage, cooked and drained; 6 - eggs; 2 1/4 cup(s) half and half; 2 teaspoon(s) Dijon mustard; 3/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 teaspoon(s) dried basil

★★★★★ 2

review

a recipe by

Silka Clark

@SilkaClark

Denver, CO

This is one of our favorites when the Bronco's play at 11 on Sunday. :) Best Sunday brunch ever. Go Broncos!

Blue Ribbon Recipe

This strata is delicious! We love a breakfast recipe that you can make ahead and just pop in the oven the next day. The croissant base adds an elegant and buttery touch. The onions give the strata bit of sweetness while the spinach adds an earthy flavor. The egg, sausage, and cheese mixture is fantastic. Great for a game day brunch, luncheon, or even a breakfast for dinner night.

— The Test Kitchen @kitchencrew

►

★★★★★ 2

serves 8

prep time 30 Min

cook time 55 Min

method Bake

Ingredients For cheesy sausage and spinach breakfast strata

4

large, day old croissants; cut into cubes
2 Tbsp

butter
1/2 c

finely chopped onion
1 can

spinach, drained
2 c

shredded sharp cheddar cheese
1 pkg

pork breakfast sausage, cooked and drained
6

eggs
2 1/4 c

half and half
2 tsp

Dijon mustard
3/4 tsp

salt
1/4 tsp

pepper
1 tsp

dried basil

How To Make cheesy sausage and spinach breakfast strata

1
Butter a 9x13 casserole dish and add half the croissant cubes.

2
Melt the butter in a medium skillet and saute the onion on medium-low heat for 5 minutes.
3
Stir in the drained spinach until mixed.
4
Spoon spinach and onions on croissant cubes.
5
Brown the sausage.
6
Sprinkle sausage and half the cheese in baking dish.
7
Top with remaining croissant cubes and the rest of the cheese.
8
In a blender, mix eggs, half and half, mustard, salt, pepper, and basil.
9
Pour evenly over the casserole to moisten all of the croissant pieces. Gently press down with a fork to get all of the croissants dampened.
10
Cover and refrigerate for at least 2 hours or overnight.
11
Heat oven to 350. Remove plastic wrap and bake until puffed and golden brown. About 45-55 minutes.
12
Cool at least 10 minutes before serving.
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