Blame it on pregnancy cravings or harried school mornings, but we’ve been subsisting on Applegate turkey with sprouted bread, PB&Js, and cereal for several months now. In search of a change (and in need of some new flavors), I prepared this simple strata. Vary the filling ingredients and cheese for endless possibilities.
Sweet Potato, Spinach, and Sausage Strata
3 cups of cubed French bread (we used a whole wheat challah)
1-2 cups grated cheese, your choice (we use mozarella)
7 large eggs
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1 lb sausage (we like hot)
1 medium sweet potato
1 medium onion, chopped
1 cup mushrooms, chopped
several handfuls of fresh spinach (or frozen)
- Heat your oven to 425 degrees F. Chop sweet potato into cubes. Toss the pieces of sweet potato with the olive oil, sprinkle with salt, spread in a roasting pan and roast in the oven until tender, about 15-20 min.
- In a saute pan, brown sausage with onions and mushrooms. Fold in spinach at the last minute and turn off heat. Cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, mustard, and salt. Fold in bread cubes, cheese, and sausage mixture.
- Oil or butter a 9 x 13-inch baking dish. Pour in the strata.
- Cover and chill for at least 4 hours and up to 24 hours.
- Heat the oven to 350 degrees.
- Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn’t shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.