Breakfast Sausage, Mushroom, and Spinach Strata {Lactose-Free}
Prep time: 
Cook time: 
Total time: 
Yield: About 6 to 8 servings
  • 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
  1. Grease a 2½-quart casserole dish with olive oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Remove the strata from the fridge 30 minutes before you want to cook it and preheat the oven to 350F.
  8. 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.
  9. Let the strata sit for 10 minutes before cutting and serving.
Recipe by An Edible Mosaic™ at