Sausage and Spinach Christmas Breakfast Strata

Ingredients

• 1 large day-old country bread loaf, cubed (600 g)
• 1 pound breakfast sausage (454 g)
• 1 medium yellow onion, diced (180 g)
• 10 ounces frozen chopped spinach, thawed (283 g)
• 2 cups shredded sharp cheddar cheese (226 g)
• 1/2 cup grated Parmesan cheese (45 g)
• 10 large eggs (500 g)
• 3 cups whole milk (720 g)
• 2 tablespoons Dijon mustard (30 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 tablespoons unsalted butter (28 g)
• 1/3 cup sliced scallions (35 g)

Instructions

1. Brown sausage into craggy pieces. Cook sausage in a wide skillet for 8 to 10 minutes, breaking it into small uneven crumbles. Continue until several surfaces are deep brown and no glossy raw-looking centers remain. Drain excess rendered fat before adding onion.
2. Layer without packing. Butter a 9-by-13-inch baker. Add half the bread, sausage mixture, squeezed spinach, and cheddar, then repeat. Leave several bread corners exposed and distribute spinach in small tufts rather than one dense green band.
3. Add custard in slow passes. Whisk eggs, milk, mustard, salt, pepper, and Parmesan. Pour over the dish in three passes, pausing between each so liquid travels into gaps. Press only floating bread corners briefly, then release them so the top remains textured.
4. Refrigerate, then bake. Cover and refrigerate 8 to 12 hours. Let the cold dish stand while the oven heats to 350°F, then bake uncovered for 45 to 50 minutes. The center should look puffed and set rather.
5. Settle and portion. Let the strata stand for 10 minutes inside the 80-minute active timeline. The center will settle slightly while keeping clear bread, sausage, and spinach pockets. Add sliced scallions, then cut ten squares with a.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Sausage and Spinach Christmas Breakfast Strata.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts