Strata Florentine With Sausage & Gruyere

Strata Florentine With Sausage & Gruyere is so fancy.

Why settle for flavored mayonnaise when you can have snobby custom-infused aioli?

Why have a wine punch when you can refresh with a sassy sangria?

And why have a breakfast casserole when you can have sophisticated strata?

Strata Florentine With Sausage & Gruyere

Strata Florentine With Sausage & Gruyere

Makes about 6 servings.

Preheat oven to 350° F.

  • 4 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1 pound mild sausage
  • 8 eggs
  • 1 1/2 cups milk
  • 1/4 cup dijon mustard
  • 6 cloves fresh garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 loaf white or French bread (about 16 ounces), cut or broken into one-inch pieces
  • 6 ounces fresh spinach, chopped
  • 6 ounces Gruyere cheese, grated
  • 6 ounces cheddar cheese, grated

Heat olive oil in a frying pan over medium-high heat. Add diced onions and cook until translucent. When finished cooking, place onions on a plate and set them aside. Add sausage to pan and cook just until browned. Remove from heat. It is okay it’s not completely cooked because it will bake in the oven and complete its cooking cycle there.

Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined.

Add bread to the egg mixture. Stir and make sure each piece is well-coated. Stir in chopped spinach,  most of the cheese (save some for the top), onions, and sausage. Stir ingredients together.

Coat a 9 X 13 baking pan (or six baking ramekins) with butter. Pour strata mixture into baking pan/pans.

If making the night before, just cover & place it in the fridge and bake in the morning. 

Bake for about 30-45 minutes or until the eggs are firm in the middle.

Top with the remainder of the cheese before serving.

Look at you, cook… I mean chef.

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