This is my go-recipe when I want to get extra veggies involved in breakfast (or brunch or brinner, for that matter).
This dish also happens to be a great way to feed a crowd though. It’s relatively inexpensive per person, but what I really love is its convenience. It gets assembled in advance and left to sit in the fridge for 8 hours…so all you have to do is pop it into the oven an hour before you want to eat! Being able to get the work done ahead of time makes for a relaxed hostess, and a relaxed hostess makes for a more enjoyable gathering. (See? I totally have you covered for holiday entertaining.)
If you’re having guests over for the holidays and need a new idea for breakfast, this would be the perfect addition to your menu. You could serve it with a winter fruit salad; a variety of peeled, sliced citrus fruit or a bed of salad greens topped with pomegranate arils is easy and beautiful. To round out brunch and give people options, add your favorite breakfast meat (such as Homemade Apple-Onion Chicken Breakfast Sausage or turkey bacon) and maybe scones (like Cranberry Almond Scones or Spiced Pumpkin Scones, which are both festive and the dough for each can be made the night before and then baked in the morning).
Another thing about my Breakfast Sausage, Mushroom, and Spinach Strata that makes it a crowd-pleaser is that GO Veggie! Lactose-Free Cheddar Shreds keep it lactose-free. The cheddar shreds are layered into the strata and also melted on top; I love how even if you’re lactose-intolerant, you get to enjoy a nice gooey layer of melted cheese! Another great thing about this product is that it’s plant-based and has no cholesterol. Plus these cheddar shreds are gluten-free, so if keeping this dish gluten-free is important, go ahead and use your favorite gluten-free bread.
Happy holiday brunching!
- 2 tablespoons olive oil, plus more to grease the dish
- 8 oz (225 g) fully-cooked breakfast sausage, chopped
- 1 medium onion, finely chopped
- 8 oz (225 g) crimini mushrooms, sliced
- ¾ teaspoon salt, divided
- 2 large cloves garlic, crushed
- 6 oz (170 g) fresh baby spinach, washed
- 4 oz (115 g) Italian or French bread, cubed (about 3 cups of bread cubes)
- 10 large eggs
- 1 cup (236 ml) plain, unsweetened dairy-free “milk” (or any milk you like)
- ¼ teaspoon black pepper
- 1 (7 oz/198 g) pack GO Veggie! Lactose-Free Cheddar Shreds
- Grease a 2½-quart casserole dish with olive oil and set aside.
- Heat 2 tablespoons olive oil in a large, deep-sided skillet over medium-high heat; add the chopped sausage and cook until browned, about 5 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain any excess oil and set aside to cool.
- Turn the heat down to medium, and to the same skillet, add the onion, mushrooms, and ¼ teaspoon salt. Cook until the veggies are softened, about 10 minutes, stirring occasionally.
- Add the garlic and cook 1 minute, stirring constantly, then add the spinach a bit at a time. Continue to stir down the spinach and add more as it wilts until all the spinach is wilted and the liquid is evaporated, about 5 minutes. Cool completely.
- To assemble the strata, spread the bread in an even layer in the bottom of the prepared casserole dish. Spread the cooked and cooled sausage on top of the bread, sprinkle on half of the cheddar shreds, and spread the vegetable mixture on top.
- Whisk together the eggs, milk, remaining ½ teaspoon salt, and black pepper in a large bowl. Pour the egg/milk mixture onto the casserole. Cover with plastic wrap and refrigerate at least 8 hours (or overnight).
- Remove the strata from the fridge 30 minutes before you want to cook it and preheat the oven to 350F.
- Bake (uncovered) until the eggs are set, about 50 to 60 minutes. If the top looks watery, blot it gently with a couple paper towels, and sprinkle the remaining cheddar shreds on top at the 45 minute cooking mark.
- Let the strata sit for 10 minutes before cutting and serving.
Disclosure: I received the GO Veggie! products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.